This fuss-free burger patty dish is considered as comfort food by many Hawaiian locals and is known as “loco moco.” It’s usually composed of white rice topped with a burger patty, sunny side-up egg, and brown gravy. It’s also reminiscent of a popular Pinoy flavor combination: burger patty, rice, and gravy! Who doesn’t love a delicious burger steak meal?
INGREDIENTS
500 grams ground beef
1/2 medium white onion, chopped
1 large egg
2 tablespoons fresh milk
3 tablespoons soy sauce
2 teaspoons brown sugar
1/2 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon vegetable oil
1 tablespoon butter
1/2 medium white onion, sliced
125 grams fresh white button mushrooms, sliced
1 411-gram can beef broth, about 1 3/4 cups
1 tablespoon soy sauce
3 tablespoons whole milk
1 tablespoon cornstarch, dissolved in 1 tablespoon water
salt, to taste
ground black pepper, to taste
vegetable oil, for frying
4 cups white rice, cooked
4 eggs, cooked sunny side-up, to serve
COOKING PROCEDURE
Make the burgers: Combine all ingredients in a bowl. Cover and refrigerate for 30 minutes or until ready to cook.
Make the mushroom gravy: Heat oil and melt butter in a saucepan over medium heat. Add onions and sauté until lightly browned. Add mushrooms and cook for 1 minute. Add broth, soy sauce, and milk. Bring to a boil then lower heat and simmer for 2 to 3 minutes. Add cornstarch mixture and simmer until slightly thick, about 5 minutes. Season to taste with salt and pepper. Remove from heat. Set aside and keep warm.
Heat oil in a frying pan over medium heat. Divide burger mixture into 4 portions and form into oval patties. Pan-fry until cooked and browned, about 3 to 4 minutes per side. Drain on paper towels.
Place 1 cup rice each on 4 plates. Top with burger patties, mushroom gravy, and sunny-side-up eggs. Serve hot.
