MAKES: 6 servings · PREP TIME: 20 minutes · COOK TIME: 40 minutes
Maui is my favorite place on Earth. We go there every year, and it is where I find the most peace and joy. Enjoying that peace and joy over a hot bowl of loco moco never hurts, either. Loco moco is a staple on most Hawaiian menus. You will see many different variations, but traditional loco moco consists of white rice topped with a burger patty, gravy, and an egg. To keep this version traditional but lower in carbs, I used riced cauliflower instead. To thicken the gravy in this recipe, you puree some of the sautéed vegetables. This is a trick that I learned from Michelle Tam of Nom Nom Paleo. Not only is it a great way to thicken sauces and make gravies, but it is also an excellent trick for sneaking some extra vegetables into a meal.
INGREDIENTS
FOR THE BURGER PATTIES:
•2 pounds ground beef
•1 tablespoon Worcestershire sauce
•1 tablespoon chopped fresh flat-leaf parsley
•1 tablespoon garlic powder
•1 tablespoon onion powder
•1½ teaspoons sea salt
•½ teaspoon ground black pepper
•2 tablespoons avocado oil or olive oil
FOR THE GRAVY:
•2 tablespoons avocado oil or olive oil
•1 medium onion, chopped (about 1 cup)
•2 cloves garlic, minced
•8 ounces cremini mushrooms, thinly sliced
•¼ cup gluten-free soy sauce or coconut aminos
•2 tablespoons Worcestershire sauce
•4 cups beef stock or bone broth (here)
FOR SERVING:
•1 batch “Goes with Everything” Garlicky Cauliflower Rice (here)
•6 eggs, cooked any way you like
•4 green onions, sliced on a bias
DIRECTIONS
MAKE THE BURGER PATTIES:
1. Put the ground beef, Worcestershire sauce, parsley, garlic powder, onion powder, salt, and pepper in a large mixing bowl. Mix until the ingredients are well incorporated.
2. Divide the meat mixture into 6 equal portions and form into 1-inch-thick patties. Using your thumb, make a depression in the center of each patty. The burgers will plump as you cook them, and making this depression will help them stay flat and even.
3. In a large skillet, heat the oil over medium-high heat. When the oil is hot, add the patties to the pan. For medium-done burgers, sear until browned and slightly charred on the first side, 3 to 5 minutes. Flip the patties over and do the same on the second side. When the burgers are cooked, remove them from the pan and cover to keep warm.
MAKE THE GRAVY:
1. In the same skillet, heat the oil over medium heat. Add the onion and garlic. Sauté until the onion is translucent and the garlic is fragrant.
2. Add the mushrooms, soy sauce, and Worcestershire sauce to the pan. Cook until the mushrooms are tender, about 10 minutes.
3. Add the beef stock to the skillet and, using a rubber spatula, scrape up and mix in any bits that are stuck to the bottom of the pan. Bring the sauce to a boil, then reduce the heat to medium and let simmer until the sauce is reduced by half, about 30 minutes.
4. Using a slotted spoon, remove half of the mushrooms and onion and set them aside. Transfer the remaining mushrooms and onion and all the sauce to a blender and puree until smooth.
5. Pour the mixture back into the skillet and add the reserved mushrooms and onion. Reduce the heat to low and keep warm.
BUILD THE BOWLS:
1. Put 1 cup of the cauliflower rice in a serving bowl and top with a burger patty.
2. Ladle some of the gravy over the top, then finish with a cooked egg.
3. Garnish with green onions.
PER SERVING:
CALORIES: 602
FAT: 44.4g
PROTEIN: 36.9g
TOTAL CARBS: 12.2g
FIBER: 2.9g
NET CARBS: 9.4g
