Big Poppa’s Loco Moco Burger
Big Poppa’s Loco Moco Burger is a Hawaiian-inspired dish that brings together the best of both worlds: juicy beef patties and savory gravy, layered with a crispy rice patty and topped with a fried egg. Seasoned to perfection with Big Poppa’s Cash Cow and Little Louie’s Seasonings, this burger offers a delightful fusion of flavors and textures. Perfect for a BBQ or a quick weeknight dinner, this recipe is a guaranteed crowd-pleaser.
Big Poppa’s Loco Moco Burger
Big Poppa
Rated 5.0 stars by 1 users
Category
Main Dish
Cuisine
Hawaiian-American Fusion
Servings
4
Prep Time
20 minutes
Cook Time
25 minutes
Bring the flavors of Hawaii to your next cookout with Big Poppa’s Loco Moco Burger! This hearty and flavorful dish combines juicy beef patties seasoned with Big Poppa’s signature spices, crispy rice patties, rich mushroom gravy, and a perfectly fried egg. It’s a delicious twist on a Hawaiian classic that’s sure to be a hit whether you’re grilling for friends or making a special weeknight meal. This recipe takes comfort food to a whole new level—prepare to impress with every bite!
Ingredients
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2 lbs of ground beef
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Minced garlic
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Minced ginger
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Big Poppa’s Cash Cow Seasoning
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Big Poppa’s Little Louie’s Seasoning
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2 cups cooked white rice
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1/2 cup chopped shiitake mushrooms
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1/2 cup chopped sweet onion
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4 tsp soy sauce
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1 tsp Worcestershire sauce
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1 tsp ketchup
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1 1/2 cups beef stock
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1 tbsp corn starch (diluted in 2 tbsp water)
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4 eggs
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2 tbsp butter
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4 burger buns
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Mayonnaise (for spreading)
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Green onions (for garnish)
Directions
Begin by mixing the ground beef with minced garlic, ginger, and Big Poppa’s Cash Cow Seasoning in a large bowl. Form the mixture into patties, and then sprinkle Big Poppa’s Little Louie’s Seasoning on one side of each patty.
Heat two cast iron pans over medium heat. Melt 1 tablespoon of butter in one of the pans. Cook the beef patties in the buttered pan for 3-4 minutes per side, until they are fully cooked and browned on the outside.
Shape the cooked white rice into patties. In the second cast iron pan, melt another tablespoon of butter and cook the rice patties until they are golden and crispy on both sides.
After removing the beef patties, use the same pan to sauté the chopped onions and mushrooms in the leftover butter. Once softened, pour in the beef stock, soy sauce, Worcestershire sauce, and ketchup. Season with additional Cash Cow and Little Louie’s Seasonings, then stir in the diluted corn starch. Let the gravy simmer and thicken before adding the beef patties back into the pan to soak up the flavors.
While the gravy simmers, fry the eggs in a separate pan to your preferred level of doneness.
Toast the burger buns, then spread a layer of mayonnaise on the bottom half. Place a crispy rice patty on the bun, followed by a beef patty topped with gravy. Add the fried egg on top and garnish with green onions. Complete the burger with the top bun and serve immediately.
