Here it is, another week off and running. Feeling the end of summer and wishing I was on vacation somewhere tropical (like Maui!), I decided to bring the islands to me via Loco Moco. I have seen many different recipes and this one is something of a conglomeration that I enjoy.  Are you ready to get started?

Loco Moco

Ingredients:

• 1 ground beef patty
• 1 egg
• 1 pkg brown gravy mix
• 1 cup of water
• 1/2 onion, sliced
• 1 7oz can mushrooms (stems and pieces) or 3 oz fresh mushrooms, halved and sliced
• 1 tsp garlic, minced
• 1 tbsp Spicy Teriyaki Tabasco sauce
• 1 tsp vegetable oil
• 1 tbsp butter, divided
• your favorite burger seasoning
• salt and pepper for egg
• 1 cup of cooked rice

Preparation:

Heat a small frying pan over medium/medium high heat. Add vegetable oil and when shimmering, add the burger patty.  Sear each side and allow to cook until close to desired doneness. In a small bowl, empty the brown gravy mix and add 1 cup of water and the spicy Teriyaki Tabasco sauce. Whisk and set aside. Add the onions to the pan and caramelize lightly.

Remove the burger patty to avoid overcooking and rest covered with foil. Add the mushrooms to the onions and cook until the edges brown lightly, adding half the butter to help the process. Add the garlic and stir to combine. When the garlic is fragrant, add the brown gravy mix and stir to incorporate. Reduce the heat to medium/medium low and place the burger patty in the center of the pan.

Cook gently until the gravy thickens, approximately 3 – 4 minutes. Heat a second small frying pan over medium heat and melt the second half of the butter. When the foaming stops, crack the egg and gently slide it into the pan. Sprinkle it with salt and pepper to taste.

Fry to desired doneness (typically loco moco has a sunny side up or over easy egg on top). Assemble the loco moco with rice, burger patty, gravy, and egg.

Enjoy!