In a large mixing bowl, combine the ground beef, diced sweet onion, minced garlic, soy sauce, Worcestershire sauce, and a pinch of salt and pepper. Mix until just combined, being careful not to overwork the meat.
Divide the mixture into equal portions and shape them into patties. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once hot, add the patties and cook for about 4-5 minutes per side, or until they reach your desired doneness. Remove the patties from the skillet and set aside.
In the same skillet, add the remaining tablespoon of oil and sliced cremini mushrooms. Sauté until the mushrooms are tender and browned, about 5-7 minutes. Sprinkle the flour over the mushrooms and stir well to combine, cooking for an additional minute.
Gradually pour in the beef stock while stirring constantly to avoid lumps. Bring the mixture to a simmer and let it thicken for about 5 minutes. Taste and adjust seasoning with salt and pepper if necessary.
In a separate pan, cook the eggs to your liking. For the classic Loco Moco, sunny-side-up eggs are the preferred choice. Cook them until the whites are set but the yolks remain runny for that perfect drizzling effect.
To assemble, place a generous scoop of jasmine rice on a plate. Top it with a beef patty, followed by the mushroom gravy. Finally, add the cooked egg on top and garnish with sliced green onions.
