I’ll let you read all about that here, but disturbing names aside, this really is a cheap, filling bowl of goodness, that can be adapted in all sorts of ways. The beef patty is standard, but spam is also used, as is roast pork, and even seafood.
I like the classic burger best, although as I mentioned in video, I do recommend using a thinner patty, around 4 ounces, which will make this easier to eat, as well as provide a better beef-to-rice-to-gravy ratio. I had a pound of meat and decided to make two portions, but in hindsight I should have saved half for something else.
Of course, you’re having a pretty good week when you’re complaining that your burger was too thick for your loco moco. Anyway, I hope you had a great week as well, and that you give this fast, and very satisfying Hawaiian classic a try soon. Enjoy!
Ingredients for 2 portions:
1 teaspoon unsalted butter for cooking the burger
2 ground beef patties (4 to 6 ounces is ideal)
salt, freshly ground black pepper, cayenne to taste
2 tablespoons minced green onions (white/light parts)
2 cup cooked white rice
2 fried egg
sliced green onions to garnish
For the gravy:
1 1/2 cups high-quality beef broth
4 teaspoons soy sauce
1 teaspoon Worcestershire sauce
few drops of sesame oil, optional
2 teaspoons ketchup
2 teaspoons sugar
4 teaspoons cornstarch (or a little more if you want a thicker sauce)
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