Since the 1990s, Hawaiian barbecue has become a huge hit with hundreds of restaurants popping up across the country and beginning to spread internationally. This mainstay of Hawaiian BBQ might just be the ultimate comfort food. A grilled burger patty topped with rich gravy and served on rice with a fried egg on top. It is also considered the perfect hangover cure.
- 2 pounds/900 g, 85% lean ground beef
- 6 cups/1.4 L prepared sticky white rice
- 6 large eggs
- Salt and black pepper to taste
- For Gravy:
- 2 cups/475 mL beef broth
- 1 1/2 teaspoons/7.5 mL soy sauce
- 1 teaspoon/5 mL Worcestershire sauce
- 1 teaspoon/5 mL honey
- 1 teaspoon/5 mL ketchup
- 1/2 teaspoon/2.5 mL onion powder
- 1/2 teaspoon/2.5 mL black pepper
- Pinch of salt
- 1 1/2 tablespoons/22.5 mL cornstarch
- 2 tablespoons/30 mL lukewarm water
- To prepare gravy, simmer broth soy sauce, Worcestershire sauce, honey, ketchup, onion powder, black pepper and salt in a medium saucepan for 5-6 minutes on medium heat.
- Increase heat to medium-high and in a separate bowl, mix together water with cornstarch until well combined. Slowly whisk into gravy, stirring until mixture has thickened.
- Remove from heat and let cool until ready to use. Rewarm gravy right before serving loco moco.
- Preheat grill for medium-high heat.
- Form 6 large patties out of 2 pounds/900 g of ground beef. salt and pepper them to your liking. Place onto a grill and cook for 5-6 minutes per side or until they reach an internal temperature of 165 degrees F/75 degrees C.
- Remove from heat and tent with aluminum foil to keep them warm.
- Cook eggs to your liking.
To serve, place a 1/2 to 1 cup of warmed sticky rice onto a plate, top with a burger patty, gravy and then egg. Serve with a side of your favorite potato salad and chopped onions.
|Nutritional Guidelines (per serving)|
|Total Fat||22 g|
|Saturated Fat||9 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||4 g|