Hawaiian Loco Moco Burger Rice Bowl

Experience authentic Hawaiian comfort food with this classic Loco Moco featuring a juicy beef and pork patty, rich mushroom gravy, and a runny egg over white rice.

Ingredients

• 400 g minced beef
• 100 g minced pork
• 0.25 white onion
• to taste garlic powder
• to taste salt
• to taste pepper
• 1 tbsp Worcestershire sauce
• 50 g breadcrumbs
• 30 ml milk
• 2 tbsp olive oil
• 20 g butter
• 100 g mushrooms
• 2 tbsp flour
• 300 ml beef broth
• 30 g peas
• 2 cups white rice
• 1 egg
• optional chopped parsley
• optional crispy fried shallots

Instructions

1. 1Slice the White Onion

   

   Take a white onion and finely chop it into small pieces on a cutting mat using a chefs knife. This finely chopped onion will be mixed directly into the meat filling to add moisture and flavor.

   Tip: Chop the onion as finely as possible so it blends seamlessly into the burger patties without altering their structural integrity.
2. 2Add Onion to Minced Meat

   

   Add the finely chopped white onion into the clear glass bowl containing the combination of 400g minced beef and 100g minced pork.

   Tip: Adding the onion at this stage ensures even distribution throughout the meat mixture before seasonings are introduced.
3. 3Season the Meat Filling

   

   Add garlic powder, salt, pepper, and Worcestershire sauce (which provides a slightly sour and slightly spicy flavor profile) to the bowl with the minced meat and onions.

   Tip: Worcestershire sauce acts as a key flavor enhancer, giving the burger patty an authentic depth of taste.
4. 4Mix the Meat Filling

   

   Using a gloved hand, thoroughly mix all the ingredients together in the glass bowl, stirring in one direction to develop a springy texture in the meat filling.

   Tip: Mixing consistently in a single direction helps the proteins bind, creating a springy and cohesive burger patty texture.
5. 5Soak Breadcrumbs in Milk

   

   Pour milk directly over breadcrumbs in a separate bowl, allowing them to soak before incorporating the mixture into the meat filling.

   Tip: Soaking breadcrumbs in milk adds essential moisture, ensuring the burger patties stay exceptionally juicy during cooking.
6. 6Portion and form meat balls

   

   Take 130g of the prepared meat filling per patty from the 500g total, which is just the right amount for a single serving.

   Tip: Weighing each portion ensures even cooking times across all your burger patties.
7. 7Shape and press the burger patties

   

   Throw and slap the meat ball to expel trapped air, then press it firmly into a patty using a mold.

   Tip: Slapping the meat removes air pockets, preventing the patty from cracking or falling apart during frying.
8. 8Press center indentation

   

   Press an indentation in the middle of the raw burger patty using your finger or a spoon.

   Tip: This indentation prevents the patty from bulging and rising up from the center while it fries.
9. 9Chill the shaped patties

   

   Stack the shaped burger patties with parchment paper between them in a tray, then put them in the refrigerator to chill and set.

   Tip: Chilling helps the patties hold their shape firmly before hitting the hot pan.
10. 10Melt oil and butter for gravy

    

    Pour olive oil into a saucepan and melt a piece of butter to create the rich fat base for the gravy.

    Tip: Using both oil and butter combines the high heat tolerance of oil with the rich flavor of butter.
11. 11Sauté onions and mushrooms

    

    Add chopped onions and sliced mushrooms to the melted butter and oil mixture, and stir-fry them together until fragrant.

    Tip: Cook until the mushrooms release their moisture and begin to brown for a deeper savory flavor.
12. 12Pour in Beef Broth

    

    Slowly add beef broth in portions into the pan. Since the broth is pre-seasoned, no extra salt is needed at this stage.

    Tip: Add the beef broth gradually to ensure a smooth, lump-free gravy.

Storage & Reheating

Burn It Off

Frequently Asked Questions