When you think Hawaii, you think pineapple, roasted pork, poke, and spam. But there is another local favorite Loco Moco! Seasoned ground beef patty, rich gravy, and a soft egg over rice. Simple comfort food we need more of wherever we are, and who ever we are.
Ground beef, rice, corn starch, onion, Worcestershire, and the 1/2 beef ramen flavor packet left from Meatball Ramen – I also added a bit of soy for umami.
Though I freeze my ground beef patties in 1/4 pound portions I split those portions for “from freezer” frying if need be. However this time I want one single patty so I smooshed the thawed ground beef together and formed a full sized patty.
I cut a slice from the onion – I keep as much of them in their ‘natural’ packaging and store in a storage bag cut side down in the fridge after cutting. Diced about 1/4 cup of onion. I would use mushrooms here if I had them! Maybe next week.
Mix the seasoning packet – or some beef bullion which is essentially all the packet is, but since I often use just the noodles I usually have packets on hand – with 1/4 cup water. Mix well to get it all dissolved.
Stir in 1/2 teaspoon Worcestershire sauce, and 1/2 teaspoon corn starch – I drizzled in a dash of soy sauce too. Have that ready to make the gravy, you will want to stir it very very well before adding it to the pan as the cornstarch will settle to the bottom.
Put just enough oil in the pan to thinly cover the bottom. Over medium-high heat sear the burger on one side. Look at that lovely crust there!
When you flip the burger add the chopped onion, and let them caramelize in the juices.
Remove the patty from the pan, stir the slurry well and add to the pan, scraping up the little meaty bits from the bottom. It should thicken fairly quickly. In a separate pan cook an egg in a bit of oil or butter. Cover to cook the top or flip if you prefer – runny yolk is a must!
Plate some heated rice, and top it with the burger patty, add some veg … beef and broccoli is classic flavor so I went with that. Top the burger with the soft egg.
And then … the gravy!And pop that yolk! Let the gooey run!Burger, gravy, rice, yolk. I will be doing this again when I have some mushrooms.
I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.
