Hawaiian Loco Moco Burger with Gravy & Rice

I go through periods where I do the boxed food delivery, like Blue Spoon and Martha & Marley Spoon. This is one of our favorite Martha recipes. The enchilada gravy gives it that extra something that makes this dish better than just a regular old burger or meatloaf.

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Serving Size: 4 servings

Chef: Martha & Marley Spoon

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Hawaiian Loco Moco Burger

Not sure why this is called a burger, but I LOVE it!

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 4 cups cooked rice (in salted water)
• 2 medium yellow onions, halved and thinly sliced
• 8 ounces Baby Bella mushrooms, thinly sliced
• 1 1/2 lbs. ground beef
• 1 tablespoon Worcestershire sauce
• 4 teaspoon beef broth concentrate
• 2 tablespoon tamari
• 10 ounces baby spinach
• 2 tablespoons chopped chives
• 1 1/2 cups water
• 4 teaspoons all-purpose flour
• 1 teaspoon sugar
• 4 large eggs
• Olive oil
• Salt & pepper

Instructions

1. Heat 1 T oil in a medium nonstick skillet over medium-high heat. Add onions, sugar and season with salt and pepper. Cook, stirring often, until onions are well browned, adding 1 T water at a time, as needed, to scrape up browned bits from the bottom of the pan,12 to 15 minutes. Transfer onion to a plate. Set skillet aside.
2. In a medium bowl, gently knead together the beef, Worcestershire, and a large pinch of salt and pepper. Form into four 4-inch patties.
3. In a large measuring cup, stir to combine beef broth concentrate, tamari, remaining Worcestershire, flour and 1 1/2 cups water. Set aside.
4. Heat 1 T oil in skillet over medium-high. Add spinach and a pinch each of salt and pepper. Cook, stirring, until just wilted, 1-2 minutes. Transfer to plate with onions, keeping them separate.
5. Add beef patties to skillet and cook until well-browned and medium rare, about 3 minutes per side. Transfer to a plate and cover to keep warm.
6. Add mushrooms and a drizzle of oil to same skillet. Season with salt and pepper. Cook, stirring occasionally, until well browned, 3-4 minutes. Add caramelized onions and beef broth mixture. Bring to a simmer; cook, stirring occasionally, until sauce is thickened and glossy, about 5 minutes. Return to measuring cup. Wipe out skillet.
7. Heat 1 T oil in same skillet over medium high. Crack in 4 eggs; season with salt and pepper. Cook, undisturbed, until whites are just set, 1-1 minutes. Cover and cook 1 minute more.
8. Serve rice topped with spinach and beef patties. Top with gravy, fried eggs, and freshly snipped chives.

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Notes