Dairy-Free Hawaiian Loco Moco
A classic Hawaiian comfort food made dairy-free! Juicy hamburger patties served over rice, topped with a rich mushroom gravy.
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Ingredients
- about 680 g Ground beef
- 4 cups Cooked white rice
- about 225 g Mushrooms
- 1 medium Onion
- 2 cloves Garlic
- 2 cups Beef broth
- 2 tablespoons Coconut aminos
- 1 tablespoon Tapioca starch
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 large Eggs
Original measure retained: its cup/spoon or fluid-volume standard is unspecified. Source temperature equivalents could not be reconciled. Check the original instruction before cooking.
Instructions
- 1Form the about 680 g of ground beef into 4 equal patties, each approximately 1.27 cm thick. Season both sides of the patties evenly with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
- 2Heat 2 tablespoons of olive oil in a large (about 25-30 cm) skillet over medium-high heat (approximately 190°C). Carefully place the 4 seasoned beef patties into the hot skillet and cook for 5-7 minutes per side, until a deep brown crust forms and the internal temperature reaches 72°C. Transfer the cooked patties to a plate and set aside.
- 3Add the about 225 g of sliced mushrooms and 1 medium diced onion to the same skillet, using the residual drippings. Cook over medium heat (approximately 325°F / 160°C), stirring occasionally, for about 5 minutes until the mushrooms are softened and the onion is translucent.
- 4Add the 2 cloves of minced garlic to the skillet and cook for 1 minute more, stirring constantly, until fragrant. Pour in the 2 cups of beef broth and 2 tablespoons of coconut aminos, then increase the heat to medium-high (approximately 190°C) and bring the mixture to a gentle simmer.
- 5In a small bowl, whisk together 1 tablespoon of tapioca starch with 2 tablespoons of cold water until a smooth slurry forms. Slowly pour the tapioca starch slurry into the simmering gravy, stirring constantly, and cook for 1-2 minutes until the gravy visibly thickens to coat the back of a spoon. Reduce the heat to low (approximately 95°C) to keep the gravy warm.
- 6In a separate non-stick pan, fry the 4 large eggs. For traditional sunny-side up, heat the pan over medium heat (approximately 325°F / 160°C), crack one egg at a time, and cook for 2-3 minutes until the whites are set and the yolk is still runny.
- 7To assemble each serving, place 1 cup of the cooked white rice into a bowl, then top with one cooked hamburger patty. Spoon a generous amount of the warm mushroom gravy over the patty and rice, and carefully place one fried egg on top. Serve immediately.
Substitutions
Tapioca starch → Cornstarch
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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