Hawaiian Loco Moco Burgers
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 670, total fat 40 G., saturated fats 17 G., proteins 44 G., carbohydrates 32 G., fiber 1 G., cholesterol 342 mg, sodium 1069 mg, sugar 12 G.
Calories 670, total fat 40 G., saturated fats 17 G., proteins 44 G., carbohydrates 32 G., fiber 1 G., cholesterol 342 mg, sodium 1069 mg, sugar 12 G.
The Hawaiian dish "Loco Moco" is a mound of garnish, a beef patty, and a fried egg, all drizzled with brown gravy. This recipe makes the Loco Moco into a convenient burger. Assemble it on a Hawaiian bun and top it with mushroom gravy. The mushrooms, ginger, and teriyaki sauce infuse the burger with a whole host of flavors. Serve with pasta salad and pickles on the side.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g of ground beef
- 1 tbsp + 2 tsp teriyaki sauce
- 2 tablespoons unsalted butter
- 170 g cremini mushrooms, thinly sliced
- 1 tbsp flour
- 1 cup lightly salted beef broth
- 1 tbsp. chopped peeled ginger root
- 4 large eggs
- 4 Hawaiian burger buns, halved and toasted
- Sriracha sauce, for assembly
- Pasta salad and pickles, for serving
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Cooking the dish according to the recipe:
- In a large bowl, carefully combine the ground beef, 1 tablespoon teriyaki sauce, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Form into four 4.5-inch (11-cm) patties. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the patties and cook until golden brown, about 3 minutes per side for medium. Transfer to a platter.
- Add the mushrooms to the skillet and cook until lightly browned, about 3 minutes. Sprinkle with flour and toss until lightly browned, about 1 minute. Stir in the beef broth, ginger, and the remaining 2 teaspoons of teriyaki sauce. Cook over medium-high heat until a thick gravy forms, 3 to 5 minutes.
- Meanwhile, in another large nonstick skillet, melt the remaining 1 tablespoon butter over medium-high heat. Crack the eggs into the skillet, reduce the heat to medium, and cover. Cook until the whites are set but the yolks are still runny, about 3 minutes. Season with salt and pepper.
- Serve the patties on buns, top with the mushroom gravy and scrambled eggs, and drizzle with Sriracha sauce. Serve with pasta salad and pickles.
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