Loco Moco

Ingredients:

2 eggs fried sunny side up

2 cups cooked white rice

For the patties:

1 lb 80/20 ground beef

3 Tbsp Worcestershire sauce

2 Tbsp Chef Scout’s “all-in -one’ seasoning

For the gravy:

3 Tbsp unsalted butter

1/2 cup finely chopped mushrooms

3 Tbsp cup all-purpose flour

1 cup beef broth

1 Tbsp Worcestershire sauce

1 Tbsp soy sauce

Salt and pepper, to taste

Directions:

In a large mixing bowl, combine the ground beef with Worcestershire sauce and Chef Scout’s Seasoning. Mix gently by hand until the seasoning is evenly incorporated, being careful not to overwork the meat.

Form the mixture into 4 evenly sized patties. Season both sides of each patty with an additional sprinkle of Chef Scout’s Seasoning.

Heat a skillet over medium-high heat and cook the patties until they reach your desired internal temperature. Once cooked, remove the patties from the pan and set aside.

Clean out the skillet, then add the butter and allow it to melt. Add the chopped mushrooms and sauté until they become golden brown and develop a rich, deep flavor.

Sprinkle the mushrooms with flour and stir continuously for 2–3 minutes to create the base for the gravy. Slowly add the beef stock, Worcestershire sauce, and soy sauce, stirring to combine. Allow the gravy to simmer until it thickens to your desired consistency.

While the gravy is finishing, fry the eggs to your preference. A sunny-side-up egg is traditional and allows the yolk to add richness to the finished dish.

To plate, start with a bed of steamed rice, followed by the beef patty. Spoon the mushroom gravy over the top, then finish with the fried egg.

Garnish with fresh chives or sliced green onions and serve immediately.