Hamburger Steak (Loco Moco style)
Hamburger Steak (Loco Moco style)
Ingredients
For the Patties
- 2 pounds ground beef
- 1/4 cup green onions, chopped
- 1 tablespoon Brit’s Cookin’ Cajun Seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper, to taste
- 3 dashes Worcestershire sauce
- 1 tablespoon Steen’s cane syrup, optional
For the Gravy
- 2 onions, medium, sliced
- 8 ounces sliced mushrooms
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups unsalted beef broth
- 1 teaspoon Brit’s Cookin’ Cajun Seasoning
- 1 teaspoon Brit’s Cookin’ Garlic & Herb Seasoning
- 1 tablespoon dried parsley
- 1/2 teaspoon beef bouillon powder
For Serving (Loco Moco Style)
- 4 cups white rice, cooked
- 4 eggs, fried
- 2 tablespoons cooking oil, as needed, for frying
Instructions
- 1
In a large bowl, combine the ground beef, chopped green onions, 1 tablespoon Brit’s Cookin’ Cajun Seasoning, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, black pepper to taste, a few dashes of Worcestershire sauce, and 1 to 2 tablespoons Steen’s cane syrup (if using). Mix all ingredients thoroughly by hand until well combined. Form the mixture into 4 individual patties.
⏱️ 10 min
- 2
Heat a large skillet with 1 to 2 tablespoons of cooking oil over medium-high heat. Place the formed patties into the hot skillet and brown them on both sides until they have a nice color, about 3-4 minutes per side. Once browned, remove the patties from the skillet and set them aside in a separate dish. Drain any excess grease from the skillet, leaving some fond (browned bits) at the bottom.
⏱️ 10 min
- 3
Add the sliced onions and sliced mushrooms to the same skillet. Cook them over medium heat, stirring occasionally, until they are tender and have softened, about 8-10 minutes.
⏱️ 10 min
- 4
Deglaze the skillet with a splash (about 1/4 cup) of beef broth, scraping up any browned bits from the bottom. Then, add the unsalted butter and 1 teaspoon of Brit’s Cookin’ Garlic & Herb Seasoning to the onions and mushrooms in the skillet. Continue to cook for 2-3 minutes until the vegetables are tender and slightly caramelized.
⏱️ 3 min
- 5
Stir in the minced garlic and cook for 1 minute until it becomes fragrant.
⏱️ 1 min
- 6
Sprinkle the all-purpose flour over the cooked onions, mushrooms, and garlic in the skillet. Stir well to incorporate the flour, creating a roux, and cook for 1-2 minutes.
⏱️ 2 min
- 7
Slowly pour in the remaining 2 3/4 cups of unsalted beef broth while continuously mixing to prevent lumps and ensure the gravy starts to thicken smoothly. Once the broth is incorporated, add 1 teaspoon Brit’s Cookin’ Cajun Seasoning, 1 tablespoon dried parsley, and 1/2 teaspoon beef bouillon powder to the gravy. Bring the gravy to a simmer.
⏱️ 5 min
- 8
Return the browned patties to the simmering gravy in the skillet. Reduce heat to low, cover, and continue to let the gravy and patties simmer together for 10-15 minutes, or until the gravy has thickened to your desired consistency and the patties are cooked through.
⏱️ 15 min
- 9
While the gravy is simmering, prepare the fried eggs. Heat a separate non-stick pan with a little cooking oil over medium heat. Crack the eggs into the pan and fry to your desired doneness (preferably with a runny yolk). Season with salt and pepper, and optional red pepper flakes.
⏱️ 5 min
- 10
To assemble, spoon cooked white rice onto a plate. Place a hamburger steak patty on top of the rice. Ladle a generous amount of the rich gravy with onions and mushrooms over the patty and rice. Finally, finish the dish by placing a fried egg right on top of the gravy. Garnish with additional chopped green onions if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hamburger Steak (Loco Moco style)
For the Patties
- 2 pounds ground beef
- 1/4 cup green onions, chopped
- 1 tablespoon Brit’s Cookin’ Cajun Seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper, to taste
- 3 dashes Worcestershire sauce
- 1 tablespoon Steen’s cane syrup, optional
For the Gravy
- 2 onions, medium, sliced
- 8 ounces sliced mushrooms
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups unsalted beef broth
- 1 teaspoon Brit’s Cookin’ Cajun Seasoning
- 1 teaspoon Brit’s Cookin’ Garlic & Herb Seasoning
- 1 tablespoon dried parsley
- 1/2 teaspoon beef bouillon powder
For Serving (Loco Moco Style)
- 4 cups white rice, cooked
- 4 eggs, fried
- 2 tablespoons cooking oil, as needed, for frying
Instructions
- 1
In a large bowl, combine the ground beef, chopped green onions, 1 tablespoon Brit’s Cookin’ Cajun Seasoning, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, black pepper to taste, a few dashes of Worcestershire sauce, and 1 to 2 tablespoons Steen’s cane syrup (if using). Mix all ingredients thoroughly by hand until well combined. Form the mixture into 4 individual patties.
⏱️ 10 min - 2
Heat a large skillet with 1 to 2 tablespoons of cooking oil over medium-high heat. Place the formed patties into the hot skillet and brown them on both sides until they have a nice color, about 3-4 minutes per side. Once browned, remove the patties from the skillet and set them aside in a separate dish. Drain any excess grease from the skillet, leaving some fond (browned bits) at the bottom.
⏱️ 10 min - 3
Add the sliced onions and sliced mushrooms to the same skillet. Cook them over medium heat, stirring occasionally, until they are tender and have softened, about 8-10 minutes.
⏱️ 10 min - 4
Deglaze the skillet with a splash (about 1/4 cup) of beef broth, scraping up any browned bits from the bottom. Then, add the unsalted butter and 1 teaspoon of Brit’s Cookin’ Garlic & Herb Seasoning to the onions and mushrooms in the skillet. Continue to cook for 2-3 minutes until the vegetables are tender and slightly caramelized.
⏱️ 3 min - 5
Stir in the minced garlic and cook for 1 minute until it becomes fragrant.
⏱️ 1 min - 6
Sprinkle the all-purpose flour over the cooked onions, mushrooms, and garlic in the skillet. Stir well to incorporate the flour, creating a roux, and cook for 1-2 minutes.
⏱️ 2 min - 7
Slowly pour in the remaining 2 3/4 cups of unsalted beef broth while continuously mixing to prevent lumps and ensure the gravy starts to thicken smoothly. Once the broth is incorporated, add 1 teaspoon Brit’s Cookin’ Cajun Seasoning, 1 tablespoon dried parsley, and 1/2 teaspoon beef bouillon powder to the gravy. Bring the gravy to a simmer.
⏱️ 5 min - 8
Return the browned patties to the simmering gravy in the skillet. Reduce heat to low, cover, and continue to let the gravy and patties simmer together for 10-15 minutes, or until the gravy has thickened to your desired consistency and the patties are cooked through.
⏱️ 15 min - 9
While the gravy is simmering, prepare the fried eggs. Heat a separate non-stick pan with a little cooking oil over medium heat. Crack the eggs into the pan and fry to your desired doneness (preferably with a runny yolk). Season with salt and pepper, and optional red pepper flakes.
⏱️ 5 min - 10
To assemble, spoon cooked white rice onto a plate. Place a hamburger steak patty on top of the rice. Ladle a generous amount of the rich gravy with onions and mushrooms over the patty and rice. Finally, finish the dish by placing a fried egg right on top of the gravy. Garnish with additional chopped green onions if desired.
⏱️ 2 min