Loco Moco Recipe
White rice topped with a seared beef patty (or venison), dark gravy, and a fried egg. This is the perfect Hawaiian plate lunch experience.
Servings: 4
Ingredients
For the patties
- 1 pound ground beef, or ground venison
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- black pepper, to taste
- 2 tablespoons cooking oil (for cooking the patties)
For the Loco Moco Gravy
- 1 tablespoon olive oil
- 8 ounces mushrooms, finely chopped
- 3 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 cup finely diced onion
- 1 garlic clove, minced
- 3 cups beef broth
- 4 teaspoons Worcestershire sauce
- 2 teaspoons soy sauce
- kosher salt, to taste
- ground black pepper, to taste
For the Eggs
- 4 eggs
- 1 tablespoon olive oil
For Serving
- 4 cups cooked white rice
- sliced scallions, optional
Instructions
Mix the ground meat and form the patties
- In a large bowl, combine the ground meat, Worcestershire sauce, kosher salt, and black pepper. Mix gently and form into 4 equal patties. Set aside.
Cook the mushrooms
- Heat 1 tablespoon olive oil in a medium pot over medium-high heat. Add the mushrooms and cook until browned and tender, about 7 minutes. Season with salt and black pepper. Transfer to a bowl and set aside.
Make the gravy
- Reduce the heat to low and add the butter to the pot. Once melted, stir in the flour and cook, stirring often, until the roux turns peanut butter to light chocolate brown.
- Add the onions and cook over low heat, stirring often, until very soft, about 8 minutes. Add the garlic and cook 2 more minutes.
- Raise the heat to medium and slowly whisk in the beef broth. Add the Worcestershire sauce, soy sauce, and cooked mushrooms. Simmer until the gravy thickens enough to coat the back of a spoon. Keep warm on low.
Cook the patties
- Lightly season the outside of the patties with a little more salt and black pepper.
- Heat a large skillet over medium-high heat and add the cooking oil. Once the oil starts to lightly smoke, add the patties and sear until browned on the first side. Flip and brown the second side. Reduce the heat to medium-low and cook to your preferred doneness. Rest the patties while you cook the eggs.
Cook the eggs
- Heat a nonstick skillet over medium heat and add 1 tablespoon olive oil. Crack in the eggs and cook until the whites are set and the yolks are still soft, or cook them to your liking.
Serve
- To serve, spoon hot white rice onto each plate. Top with a patty, plenty of gravy, and a fried egg. Finish with scallions and crispy fried onions if using.
NOTES
Skip the Roux and use a Slurry: For a quicker gravy, skip the roux and use a slurry instead. Whisk 2 tablespoons cornstarch with 1/4 cup cold beef broth or water until smooth.
Make the gravy as written, but leave out the butter and flour. Once the broth, soy sauce, Worcestershire, onions, garlic, and mushrooms come to a simmer, slowly whisk in the slurry and cook until thickened.
I use a dark roux instead of a cornstarch slurry because it gives the gravy a deeper flavor and a richer color.
Mushrooms are optional: Skip them and skip that cooking step if you want a simpler gravy.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!