CHEF JOHN'S LOCO MOCO
This amazing Hawaiian comfort food classic is made by topping rice with a fried burger, which is then smothered with a rich, brown gravy and finished with a fried egg. Seriously, how did it take until 1949 for someone to think of this combination? We all get hangry sometimes, so whether you're a broke student or an older professional who just wishes you were, this cheap, filling bowl of goodness is the perfect solution. Garnish with green onions.
Provided by Chef John
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 30m
Yield 2
Number Of Ingredients 14
Steps:
- Season patties with salt, pepper, and cayenne.
- Whisk beef stock, soy sauce, Worcestershire sauce, sesame oil, ketchup, sugar, and cornstarch together in a bowl.
- Melt butter in a skillet over medium-high heat. Cook patty in the hot skillet until a browned crust forms on the bottom, about 5 minutes. Flip; toss in green onions and cook the other side until both beef and onions are browned, 4 to 5 minutes more. Remove patty and most of the green onions to a plate.
- Pour beef stock mixture into the skillet. Stir, scraping up browned bits from the bottom, until thickened, about 2 minutes. Reduce heat to low and reserve gravy until needed.
- Melt remaining butter in another skillet over medium heat. Add eggs to the skillet and fry side-by-side until whites are set and yolks are still runny.
- Divide rice between 2 serving bowls. Place patties over the rice, spoon gravy on top, and add the fried eggs.
Nutrition Facts : Calories 607.5 calories, Carbohydrate 59.6 g, Cholesterol 266.8 mg, Fat 24.7 g, Fiber 1.3 g, Protein 33.5 g, SaturatedFat 9.8 g, Sodium 962.9 mg, Sugar 8.6 g
LOCO MOCO - HAWAIIAN COMFORT FOOD
From the islands to your dinner table, Loco Moco is Hawaiian comfort food made with rice and a burger smothered with rich gravy and a runny yolk.
Provided by Christie Vanover
Categories Breakfast
Time 51m
Number Of Ingredients 13
Steps:
- Rinse the rice under cool water. Place the rinsed rice and 2 cups water in a rice cooker and cook.
- Shape the ground beef into four patties. Season both sides with salt and pepper.
- Heat olive oil in a cast iron skillet over medium-high heat. Add the patties. Sear for 4 minutes. Flip. Cook for 4 more minutes. Remove the patties and set aside.
- Reduce heat to medium-low. Add the flour to the skillet. Cook for 1-2 minutes, stirring continuously.
- Add 1/2 cup beef broth to the skillet, and stir to combine.
- Add the remaining beef broth and soy sauce. Cook until thickened, about 5 minutes. Whisk in butter. Season with salt and pepper to taste.
- In another skillet, heat 2 teaspoons olive oil over medium-high high. Crack the eggs into the pan and fry for 3-4 minutes, until the whites are cooked through. The yolks should remain loose.
- Place a large circle cookie cutter on a plate. Fill with a spoonful of rice. Remove the cookie cutter.
- Place a cooked patty on top of the rice. Spoon on a ladle of gravy. Top with a cooked egg, and garnish with green onions.
Nutrition Facts : Calories 738 kcal, Carbohydrate 77 g, Protein 35 g, Fat 30 g, SaturatedFat 11 g, Cholesterol 248 mg, Sodium 1923 mg, Fiber 2 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 16 g, ServingSize 1 serving
HAWAIIAN LOCO MOCO BURGERS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 burgers
Number Of Ingredients 12
Steps:
- Gently mix the ground beef, 1 tablespoon teriyaki sauce, 3/4 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Form into four 4 1/2-inch patties. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the patties and cook until browned, about 3 minutes per side for medium. Transfer to a platter.
- Add the mushrooms to the skillet and cook until browned, about 3 minutes. Sprinkle in the flour and stir until lightly toasted, about 1 minute. Whisk in the beef broth, ginger and remaining 2 teaspoons teriyaki sauce. Simmer over medium-high heat until reduced to a thick gravy, 3 to 5 minutes.
- Meanwhile, heat the remaining 1 tablespoon butter in another large nonstick skillet over medium-high heat. Crack the eggs into the skillet, reduce the heat to medium and partially cover. Cook until the whites are set but the yolks are still runny, about 3 minutes. Season with salt and pepper.
- Serve the burgers on the buns; top with the mushroom gravy and fried eggs; drizzle with Sriracha. Serve with pasta salad and pickles.
Nutrition Facts : Calories 670, Fat 40 grams, SaturatedFat 17 grams, Cholesterol 342 milligrams, Sodium 1069 milligrams, Carbohydrate 32 grams, Fiber 1 grams, Protein 44 grams, Sugar 12 grams
LOCO MOCO
Steps:
- For the rice: 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 - it will keep the rice warm until ready to serve.) Fluff with a fork and cover. Keep warm until ready for use.
- For the burgers: 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.
- For the gravy: 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.
- For the eggs: Add some canola oil to a nonstick saute pan over medium heat. Crack in the eggs and cook sunny-side up, 3 to 4 minutes. Remove and keep warm. (You can flip the eggs over-easy if you want them cooked a little more.)
- To serve: Place the cooked rice on a plate, place the burgers on top, then the eggs and finally the gravy. Garnish with parsley and tomato if desired.
LOCO MOCO
Steps:
- For the burgers: Mix the ground beef, onions, panko, salt, pepper, Worcestershire sauce and egg. Form into 4 patties. Pan fry or broil the patties to desired doneness. Remove any excess oil from the pan and set aside for the gravy.
- 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.
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