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For the gravy: Combine the butter and excess burger oil and heat in a saucepan. Add the flour and whisk out any lumps to create a smooth roux. Slowly add the beef broth, stirring constantly until smooth. Add the Worcestershire and salt and pepper to taste. Cook until thickened and the flour taste is gone.
For the plate: Serve the burger patties on a bed of hot steamed rice, with a fried egg over each and gravy drizzled on top.