Hawaiian Loco Moco

5 from 1 vote

This wholesome and hearty breakfast will start your day on the right food with tons of protein, healthy fats and carbs! This is the perfect post-workout meal.

Prep Time5

Cook Time25

Total Time30

Course: Breakfast

Cuisine: American, hawaiian

Servings:

Calories: 491kcal

Author: Holly Lee

Cost: $10

Equipment

2 Skillets medium or large sizes preferred
1 Skillet Lid
Instant Pot or rice cooker or pot for cooking rice

Ingredients

Burger Patties

1 pound ground beef 90% or 93% lean, grassfed recommended
2 teaspoon dried minced onion
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon smoked paprika
1-2 teaspoon oil olive or avocado oil, or butter okay

Gravy

1 small white or yellow onion sliced
2 tablespoon butter grassfed butter recommended
1 2/3 cup water
2 teaspoon Beef Bouillon Paste such as Better than Bouillon
2 tablespoon soy sauce
1/2 tablespoon Worcestershire sauce
3 tablespoon all-purpose flour

Eggs

2 teaspoon butter
4 eggs
splash of water
salt & pepper to taste

For Serving

2 cups cooked rice of choice

Instructions

Burgers

Add the ground beef, dried minced onion, garlic powder, salt, pepper, and smoked paprika to a mixing bowl. Mix with clean hands to evenly mix the meat and spices. Divide into 4 even balls and press them into thin patties about 1/2 inch thick.
Add 1-2 tsp oil or butter to a skillet over medium heat. When hot, add the burger patties to cook. Cook about 5 minutes per side for medium doneness, or until the interior of the burgers are at least 140°F per a meat thermometer. Cook to 150°F for medium-well. Remove the burgers from the skillet to a plate while you prep the gravy.

Gravy

While the burgers are cooking on the skillet, prep your concentrated beef stock. Add 1 2/3 cup hot water to a bowl with the bouillon paste and whisk together until combined. Add the soy sauce and Worcestershire sauce to the broth.
After flipping the burger patties, prep the onion--peel and slice it into thin slices. You can dice the onion if you prefer.
After removing the burgers from the skillet, add 2 tbsp butter to the skillet followed by the onion. Cook the onions for 3-5 minutes until starting to soften. Sprinkle the 3 tbsp flour over the onions and stir it in, cooking for about 1 minute.
Slowly pour the broth into the skillet with the onions. Scrape the bottom of the skillet with your spatula to deglaze the pan. Stir the gravy mixture and bring it to a boil. Boil for 2-3 minutes, or until the gravy reaches your desired thickness. Remove from heat.

Eggs

While the gravy thickens, place another skillet on the stove & heat to medium-low. Add butter to the skillet and fry two eggs over-easy following your preferred method. Alternatively, follow my favorite method outlined in the next step.
When the skillet is heated to medium-low (use medium if your stove doesn't run as hot), add the butter and let it melt. Crack the eggs into the skillet and sprinkle with desired amount of salt and pepper. Pour a splash of water next to the eggs on one side of the pan--about 2 tbsp. Put the lid on the skillet and let the eggs cook for about 2 minutes. The water in the skillet will steam the tops to cook them, and you'll have a perfectly runny yolk. Cook a little longer for over-medium or over-hard yolks.

Assembly

Add a scoop of cooked rice to a plate. Place a burger patty on top of the rice, and place one fried egg on top of the burger patty. Spoon gravy over the top and serve immediately!

Video

Notes

This meal is great for meal prep! Here are some steps for safely reheating rice:

Cook rice as directed. Once it is cooked, keep the rice hotter than 140°F for serving.
Refrigerate immediately after you finish serving. Make sure your refrigerator is below 40°F.
Store the rice in shallow airtight containers no more than 3-inches deep. This will ensure the rice cools down as fast as possible, minimizing time in that “danger zone” of temperature between 40° and 140°.
Reheat leftovers to at least 165°F.
Discard remaining leftovers after 3-4 days.

Nutrition