RECIPES: Recipe Details
Loco Moco Burger
My family has spent a lot of time in Hawaii over the years. One of the most popular local dishes of the islands is loco moco; a combination of rice, gravy, ground beef and an egg. This dish originated in restaurants and cafes near the beach as a way to draw in the local surfers. It is popular among the surfers to this day because it is a way to get a lot of good food for a low price. I took the original concept one step further and eliminated the need for a knife and fork. This is loco moco to go. All the goodness of the original dish in the convenience of a burger. The Loco Moco burger is sure to make your taste buds stand up and "hang loose".
1 1/2 cups medium-grain, dry white rice
1 tsp salt
2 cups water
3 lbs 85% lean ground beef
3 tsp salt
1 1/2 tsp freshly ground black pepper
Oil for brushing on the grill
1 10 oz or larger jar or can of beef gravy
Water for poaching eggs
1 Tbsp white vinegar
6 sweet rolls, such as Portuguese sweet rolls or Hawaiian sweet rolls, split
To make the rice, prepare a gas grill to a high heat. Spray a medium saucepan with cooking spray; add rice, 1 tsp salt and 2 cups water. Place the pan on the grill, cover and bring to a boil. Leave the grill open. Once a boil has been reached, reduce the heat on the grill to medium-low and simmer until the water is absorbed and rice is cooked, 15 to 20 minutes. Remove the pan from the heat, keep covered and set aside. Raise the heat on the grill to medium-high. To make the patties, handling the meat as little as possible to avoid compacting it, divide the 3 lbs of ground beef in to 6 equal 1/2 lb patties. Evenly season the 6 patties on both sides with the 3 tsp of salt and the 1 1/2 tsp of freshly ground black pepper. Brush the grill rack with oil. Place the patties on the grill and cook, without turning for 8 minutes. Flip the patties over and grill an additional 8 minutes, until cooked through. During the last 8 minutes of grilling the patties, place the gravy in a small sauce pan and place pan on the grill to heat, stirring occasionally. If the mixture comes to a boil, remove from the grill, cover and keep warm. Once the burgers are finished cooking, remove from grill and cover with foil to keep warm. When the burgers are off the grill, place a large sauté pan on the grill and fill halfway with water. Cover the pan and bring water to a simmer. Once the water has come to a simmer, lowering the heat on the grill if the water wants to boil, add 1 Tbsp white vinegar. Carefully crack each of the 6 eggs into the water and poach for 3 1/2 minutes. Leave the grill open. While eggs are poaching, fluff rice with a fork. During the last 2 minutes of poaching, place the buns on the outer edge of the grill to slightly toast and warm. Remove buns from grill. After 3 1/2 minutes remove the eggs from the water and place onto paper towels to drain. To assemble the burgers, divide the rice equally among the 6 bottom halves of each roll. Dollop 1 1/2 Tbsp of gravy over each mound of rice. Place the 6 burger patties on the sauced rice and top with an additional 1 1/2 Tbsp of gravy. Finish each burger with one poached egg and a toasted bun top. Serve warm and enjoy!
This burger is messy but well worth the effort to eat it. Grab a couple extra napkins to have handy but feel free to lick you fingers! Serve a little more gravy on the side if you wish.