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Loco Moco

Prep Time:

​

Cook Time:

​

Serves:

Serves 4

Sauce Type:

Brown Sauce

About the Recipe

Ready to experience the tropical tastes of the Pacific? Dive into the world of Loco Moco — a Hawaiian comfort food sensation that will transport your taste buds straight to the islands. Get ready for a culinary adventure that's as delicious as it is unforgettable!

Ingredients

Loco Moco Hamburger Steak Ingredients

  • 1.5 lbs or 680g ground beef 93% lean

  • 1/2 sweet onion diced

  • 1/3 cup or 43g bread crumbs

  • 1 tsp ground mustard

  • 3 minced cloves of garlic

  • 1 egg

  • 2 tbsp or 30ml What’s it sauce (Worcestershire sauce)


     

Loco Moco Hawaiian Brown Gravy Ingredients – Gravy Guy Style

  • 1 tbsp or 15ml vegetable oil of your choice

  • 4 hamburger steaks

  • 8oz or 227g box of mushrooms (I used baby Bellas)

  • 1 chopped sweet onion

  • 2 cloves of minced garlic

  • 1/3 cup or 83ml Maderia wine

  • 2 tbsp or 30g tomato paste

  • 3 tbsp or 45g bacon grease

  • 3 tbsp or 24g flour

  • 1/4 tsp cayenne pepper

  • 3 cups or 750ml beef broth

  • 1 packet of more than gourmet demi-glace

  • Salt and Pepper to taste

 

Rice Ingredients

  • 1.5 cups or 287g rice

  • 1 to 2 tbsp 0r 15 to 30ml vegetable oil

  • 3 cups or 750ml water

Preparation

1. To make the hamburger steaks: To a mixing bowl add the ground beef, diced onion, minced garlic, bread crumbs, ground mustard, an egg, Worcestershire sauce, and black pepper.  Mix and let rest in the fridge for an hour (this is optional) and shape the patties – any size you like.


2. To make the brown gravy: Pour vegetable oil (or oil of your choice) into a sauce pan over medium to high heat.  Once the oil is hot add the steaks. Once both sides are seared turn the heat to medium low and either cook them all the way through or halfway.  Make sure to get a good sear on them either way.  Take the steaks out, cover and put them to the side. 


3. Add the chopped mushrooms to the same pan you cooked the steaks in (do not clean the pan after cooking the steaks). Cook the mushrooms until tender over medium heat then add the sweet onion and cook until translucent and tender.  Add the minced garlic cook for 30 seconds then deglaze with Maderia and reduce until it is nearly all gone.   Add tomato paste and combined it with the other ingredients and cook for 1 minute.   Make a well in the center of the pan and add the bacon grease.  Once it melts add flour and mix, and add cayenne pepper, cook for 2 minutes.


4. Pour in the beef broth, mix it well.   Add Worcestershire, soy sauce, and one 1.5oz pack of demi-glace, mix over medium heat. Then add the hamburger steaks back into the gravy. Bring it to a simmer then turn the heat to low and cook uncovered for 20 minutes or until the gravy is thick and the steaks are completely cooked through.


5. While the gravy cooks down make the rice: Clean the rice, add it to a sauce pan. pour in vegetable oil, cook over medium to high heat for 1 minute or until the rice becomes slightly translucent in color -stirring the entire time. Pour in the water, bring to a light simmer, cover and cook for 20 minutes.


6. To cook the egg: To a pan over medium heat – turn the heat on and let the pan become hot.  Add butter to a frying pan, add egg and cook the egg to your taste. For sunny side up: cook until the white of the egg is complete cooked through – this usually takes 2 to 3 minutes.  For an over easy egg: once the white of the egg is ¾ cooked through – flip the egg over and cook for roughly 30 seconds to 1 minute until the white of the egg is cooked through.


7. To plate the dish: add a nice layer of rice to a plate, spoon some gravy onto the rice, place the burger on the top, add more gravy.  Top it off with the egg.

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