Recipe Index

Ingredients

• 1 pound ground beef (80% lean/20% fat)
• 2 tablespoons panko breadcrumbs
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 2 teaspoons canola oil
• 1/4 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
• 1/4 teaspoon freshly ground black pepper
• 1/2 medium yellow onion (4 ounces; 4 oz), thinly sliced
• 2 cups store-bought low-sodium beef stock (or 2 teaspoons reduced-sodium jarred beef stock base dissolved in 2 cups water)
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 2 tablespoons tomato ketchup
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon sugar
• 1/4 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
• 1 recipe warm cooked white rice, for serving
• 4 crispy fried eggs, for serving

Method

1. Mix the ground beef in a medium bowl with the panko breadcrumbs, the tablespoon of Worcestershire sauce and the garlic powder until just combined.
2. Shape the beef mixture into 4 patties about 3 inches across and 1 inch thick, pressing a thumbprint indent about half an inch deep into the centre of each one.
3. Heat the canola oil in a large skillet over medium-high heat until just smoking, season both sides of the patties with the ¼ teaspoon of salt and the black pepper and cook them, flipping once, for 2 to 3 minutes per side until browned on both sides.
4. Move the browned patties to a plate, leaving 2 teaspoons of their drippings behind in the skillet.
5. Cook the thinly sliced onion in the drippings over medium heat, stirring occasionally, for 5 to 6 minutes until softened.
6. Whisk the beef stock, cornstarch, soy sauce, tomato ketchup, teaspoon of Worcestershire sauce, sugar and the second ¼ teaspoon of salt together in a small bowl, pour it into the skillet and bring the gravy to a boil over medium heat.
7. Lower the heat to medium-low and cook the gravy, stirring continuously, for 2 to 3 minutes until it thickens, then return the patties to the pan and simmer them for 1 minute, spooning gravy over them to warm them through.
8. Divide the warm cooked white rice between 4 plates and centre a gravy-slicked patty on each mound.
9. Spoon about a tablespoon of gravy over each patty, top each one with a crispy fried egg and finish by spooning half a cup of gravy around the rice on every plate, serving the loco moco at once.

Total: 55 mins

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data