Attempted my first try at Hawaiian-esque cuisine (I would feel like this isn’t quite authentic, but this particular recipe was something I thought I could tackle) last week with a simple loco moco inspired burger. There were a few ingredients I substituted out things I didn’t quite like with others I thought would make a complementary flavor pairing.
1 lb Ground Beef (93% lean, 7% fat is what I used)
½ Yellow Onion, diced
1 Box of Button Mushroom, sliced
3 Cloves of Garlic, diced
1 Egg (per burger)
Left over Rice
Salt & Pepper
I placed the ground beef into a bowl and seasoned it lightly with salt and pepper then kneaded so that it was thoroughly even. Take the ground beef and shape them into fist sized balls, proceed to flatten the balls into patties (thickness depend on how you like your burger patties). I usually like mine thicker than thin so I flattened them to about half an inch then salt and peppered them on each side again.
I sauteed the the diced onions, mushrooms, and garlic in one pan while I was grilling the patties in a skillet (medium high heat) until they were brown in color. I then formed the leftover rice into flat buns and had them grilled for a bit in the frying pan so they were golden and crispy. I plated the patty onto the rice buns and placed a handful of mushroom and onions on top then topped it off with a fried egg. The boyfriend wasn’t really into the whole sunny side up type of eggs so we opted for over easy instead.
I had a little difficulty deciphering how and when the patties were done as I didn’t want to stick my finger into the patties and dig to the center so I just really eyeballed it. Surprisingly came out pretty decent, I quite enjoyed the flavor wise. Albeit I left them in the pan a little too long and overcooked the edges. Lesson learned. 🙂
For healthier option, I swapped out the rice buns for lettuce cups instead for a low carb version.