Ingredients

Per patty

• 1/2 cup cooked conventional rice or Cauliflower Rice
• 1/2 pound ground beef chuck
• 1/4 cup Caramelized Onions
• Worcestershire or soy sauce, to taste
• 1/2 cup beef stock (preferred) or water
• 1 cup sliced mushrooms, your preferred type
• 12 oz Beef Gravy
• 1 or 2 eggs, depending on the size of the patty

Method

Prep

1. Prepare the conventional rice or chosen Cauliflower Rice version.
2. Prepare or reheat the Brown Gravy.
3. Season ground beef with salt, pepper, and a splash of Worcestershire or soy sauce before forming patties. Shape each portion as a conventional round patty or as a long patty that covers most of the bowl.

Patties

1. Fry patties in skillet until beginning to firm and are hot and slightly pink in the center, about 6 minutes per side, until 140°F / 60°C.
2. Remove patties to a plate, retaining drippings in the skillet.
3. Add mushrooms to the reserved drippings and cook until they release moisture and begin to brown.
4. Add a small splash of water or stock to deglaze the pan, scraping up browned bits.
5. Add the caramelized onions and gravy; stir and cook until hot, about 5 minutes.
6. Gently lay the patties into the gravy and simmer until reheated through.

Eggs

• Prepare 1 egg for a conventional patty or 2 eggs for a large, elongated patty. Use Fried Eggs with runny yolks or Sous Vide Eggs with thick, flowing yolks.

Serving

• Place each patty over its chosen rice base. Spoon the caramelized-onion and mushroom gravy over the patty, then add the egg or eggs as the final topping.

Notes

• Conventional rice best absorbs the gravy, egg yolk, and beef juices. Cauliflower rice offers a lower-carbohydrate base but does not reproduce that starch absorption; choose according to the diner and the intended experience.

Inspirations

• Hawaiian Loco Moco
• Nom Nom Paleo: Loco Moco