01 - 
                In a bowl, combine ground beef, chopped onion, garlic, 1 ½ teaspoons Worcestershire sauce, salt, and black pepper. Mix gently until just combined. Form into four patties about ½ inch thick. Cover and refrigerate for 20 minutes.
              
              
              
                02 - 
                In a skillet over medium heat, add 1 tablespoon oil. Once hot, sauté onion wedges for 5-7 minutes until translucent. Reduce heat to low and continue cooking for 10 minutes until browned and caramelized. Transfer to a bowl.
              
              
              
                03 - 
                Add 1 tablespoon oil to the skillet over medium heat. Cook patties for 4 minutes per side until browned. Transfer to a plate, cover with foil, and set aside.
              
              
              
                04 - 
                Add ½ tablespoon oil to the skillet and heat over medium. Add mushrooms and sauté for 7-10 minutes until tender. Season with salt and pepper. Add caramelized onions, beef broth, soy sauce, and remaining Worcestershire sauce. Simmer on medium heat.
              
              
              
                05 - 
                Mix cornstarch with a few tablespoons of hot broth in a separate bowl to create a slurry. Whisk the slurry into the skillet and simmer for 5-7 minutes until thickened.
              
              
              
                06 - 
                Place 1 cup cooked rice on each plate. Top with 1 cooked patty, ¼ of the gravy, a fried egg, and garnish with scallions. Serve immediately.