Hawaiian comfort food. The loco moco is a delicious meal of rice topped with a burger, smothered in gravy and topped with a runny egg.
Loco Moco was created in the 1940s, when some boys dining at the Lincoln Grill in Hilo, Hawaii, asked the waitress to serve them a dish they could afford. They threw out the idea of rice, beef and gravy. And the rest is history. Although the egg wasn’t part of the original dish, it is a welcomed addition. That golden yolk, sunny side up is perfection when combined all together with the other components. Of course you can cook your egg longer if you’re not a fan of an oozy egg, but I’m telling ya, it’s the best.
With this recipe you can add mushrooms if you’d like but they are totally optional, I often make my gravy without it and if I’m in a big rush, I just make the rice, patties, eggs and use a packet gravy.
We love to sprinkle some furikaki seasoning on top as well but also optional.
Anyone else hungry now?
Don’t forget to save recipe to your Pinterest boards.
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servings
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- 2 cups long grain rice
- 3 1/2 cups low-sodium chicken broth
- 1 pound ground beef 80/20 blend
- 1/4 cup diced onion
- Kosher salt and freshly cracked black pepper
- canola oil
- 1 tablespoon unsalted butter
- 1/4 cup roughly chopped cremini mushrooms optional
- 1/4 cup diced onion
- 1 1/2 cups low-sodium beef broth
- 1 teaspoon Worcestershire sauce
- 1 tablespoon cornstarch
- canola oil
- 4 large eggs
- 2 tablespoons to 3chopped fresh flat-leaf parsley for garnish, optional
- furikaki seasoning optional
Ingredients
Rice:
Burgers:
Gravy:
Eggs:
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- Wash the rice under cold running water until the water runs clear. In a medium saucepot over high heat, bring the chicken broth to boil. Add the rice, cover and reduce the heat to low for about 15 minutes. Remove from the heat and let stand for 5 minutes. (Alternatively, add both the rinsed rice and the chicken broth to a rice cooker and turn the machine on.) Fluff with a fork and cover. Keep warm until ready for use.
- Mix the ground beef, onions and some salt and pepper in a large mixing bowl. Form 4 medium patties and set aside.
- Set a large cast-iron pan over high heat. Add a drizzle of canola oil and set the patties in the pan. Cover pan with a lid (or a second pan) to seal in the moisture and ensure juicy patties. Cook until well browned on first side, 3 to 4 minutes. Then remove the lid, flip over, replace the lid and continue cooking to desired doneness, about 3 minutes for medium-rare. Remove the burgers and keep warm.
- Add the butter to the pan with the drippings. Saute the mushrooms and onions until golden brown, about 5 minutes. Add the beef broth and Worcestershire sauce, bring to a boil and reduce down for 2 to 3 minutes.
- In a separate bowl, mix the cornstarch with 1 tablespoons water to make a smooth paste. Slowly add into the gravy, stirring constantly until thickened. Season with salt and pepper. Cover and keep warm until ready for use.
- Add some canola oil or cooking sprayto a nonstick saute pan over medium heat. Crack in the eggs and cook sunny-side up, 3 to 4 minutes. Remove and keep warm.
- Place the cooked rice on a plate, sprinkle with furikaki rice seasoning, place the burgers on top, then the eggs and then the gravy.
