Quarter the mushrooms and set aside. Finely chop the chives and set aside for garnish.

For the patties, finely dice the white onion then add to a large mixing bowl along with the other patty ingredients and a pinch of salt and black pepper. Using clean hands, mix until fully combined, squeezing the beef to tenderise it. Divide into round burger patties (one per person) and set aside.

For the gravy, melt the unsalted butter in a small saucepan set over a medium heat. Add the flour and mix to combine. Cook whilst stirring for 2-3 mins or until smelling toasty. Slowly pour the beef stock into the roux, a little at a time, stirring constantly until combined. Add the Worcestershire sauce, black pepper and light and dark soy sauces then cook, stirring constantly, for another 2-3 mins. Remove from the heat and set aside.

For the mushrooms, heat a glug of vegetable oil in a large frying pan set over a high heat. Add the mushrooms and fry for 2-3 mins until golden. Season with a pinch of salt then transfer to a plate and set aside.

For the patties, heat another generous glug of vegetable oil in the same pan set over a high heat. Add the beef patties and use a burger press or the base of a heavy saucepan to flatten the patties. Season with a pinch of salt and cook for 2 mins per side, then transfer to a plate and set aside.

For the eggs, heat a final glug of vegetable oil in the same pan, crack in the eggs and cook to your liking.

Meanwhile, reheat the rice. Finely chop the chives.

To serve, divide the rice between plates, top with a burger patty then pour over a ladle of gravy. Finish with the fried mushrooms, eggs, chopped chives and a drizzle of chilli oil.