Red Meat Allergy Friendly Loco Moco
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Learn more →Ingredients
4 servings
For the rice
- 2 cups long-grain white rice
- 3 cups water
- ½ tsp salt
For the patties
- 1 ½ lb ground beef (80/20)
Chef's tipGround chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C). - ¼ cup yellow onion, finely grated
- 1 tbsp worcestershire sauce
- 1 tsp soy sauce
- ½ tsp garlic powder
- ½ tsp black pepper
- ½ tsp salt
- 1 tbsp neutral oil (such as canola oil or vegetable oil)
For the gravy
- 2 tbsp unsalted butter
- ½ cup yellow onion, finely diced
- 2 tbsp all-purpose flour
- 2 cups low-sodium beef broth
Chef's tipThe flavor will be a little lighter - use the same amount. - 1 tbsp worcestershire sauce
- 1 tsp soy sauce
- salt and pepper, to taste
For the fried eggs
- 1 tbsp neutral oil (such as canola oil or vegetable oil)
- 4 large eggs
For serving
- 2 green onions, thinly sliced (optional)
Instructions
- 1
Combine the rice, water, and 1/2 tsp salt in a medium pot. Bring to a boil over high heat, then reduce the heat to the lowest setting, cover tightly, and cook for 18 minutes, until all the water is absorbed and the rice is tender. Remove from heat and let sit, covered, for 5 minutes.
- 2
While the rice cooks, combine the ground beef, grated onion, Worcestershire sauce, soy sauce, garlic powder, black pepper, and salt in a large bowl. Mix gently until just combined, then divide into 4 equal portions and shape each into a patty about 3/4 inch thick.
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