Hawaii Moco Loco for Two

One more delicious idea for ground beef use. Rice, hamburger patty, fried egg and gravy! Hawaiian cuisine in one plate, comfort lunch food. I add piece of grilled pineapple, not really original idea, but so Hawaii. Recipe adapted from Cooking the Globe.

Huffington Post say, that the loco moco is said to have been around since the 1940s when — according the one of the legends — Nancy Inouye, the wife-owner of Lincoln Grill, once located in the rainy Big Island town of Hilo, threw something together that the hungry neighborhood kids could afford. When she put it on the board as a menu item and asked what they should call it, Richard, her husband and the restaurant’s cook, said, “The kids are crazy. Call it loco moco.”


For hamburgers
1/2 lb. ground beef
1/4 cup bread crumbs
1/4 cup sweet onion, minced
1 egg
dash of Worcestershire sauce
salt and black pepper

For the gravy:
1 cup beef or chicken broth
1 tbsp. all-purpose flour
1 tbsp. butter
2 tbsp. sweet onion, minced
dash of Worcestershire sauce
salt and pepper, to taste

1 cup cooked white rice, hot or warm
2 eggs, cooked sunny side up

For hamburgers: combine all the ingredients together and make two patties. Heat the skillet in medium-high, spray with cooking spray and fry the patties until done. Transfer to a plate.

For gravy: scrape up the browned bits of the meat, add onion, butter and the flour and cook about a minute until lightly brown. Slowly add warm broth and whisk to combine. Bring to a boil, reduce to simmer, add the Worcestershire sauce and cook for 5 minutes more. Season to taste.

Serve the patties over the cooked rice and top each patty with the fried egg and gravy.

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