Hawai'i-Style Burger with Sticky Mushrooms
inspired by loco moco, over rice with a fried egg
This dish is inspired by Hawaiian loco moco. A fusion between American and Asian cuisine, it was first created in 1949, and was given its name by local teenagers who were among the first to order the dish.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Garlic
125 g
Mushrooms
½ piece
Onion
75 g
Jasmine rice
10 milliliters
Soy sauce
(Contains Soja, Tarwe)
1 piece
Egg
(Contains Ei)
1 piece
Beef-pork burger
(Contains Ei, Tarwe May be present Selderij, Soja, Mosterd)
¼
Tomato paste
½ piece
Romano pepper
Not included in your delivery
½ tablespoon
Sugar
½ tablespoon
Flour
100 milliliters
Low sodium beef stock
½ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
½ tablespoon
[Reduced salt] ketjap manis
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Prepare the stock. Boil plenty of water in a pot or saucepan for the rice. Slice the onion into thin half rings and crush or mince the garlic. Slice the mushrooms and dice the Romano pepper.
Did you know... mushrooms are high in phosphorus, which works with calcium to strengthen bones and teeth. Phosphorus is mainly found in meat, fish and dairy, but along with mushrooms there are also other plant-based sources such as pulses and wholegrains.
Boil the rice for 10 - 12 minutes, covered, then drain and set aside. Melt a knob of butter in a frying pan over medium-high heat and fry the garlic and onion for 2 - 3 minutes. Stir in the mushrooms and Romano Pepper and fry for 4 - 5 more minutes.
Meanwhile, in a large bowl combine the stock with the tomato paste, ketjap, flour, sugar and soy sauce. Transfer this to the vegetables and mix well, then bring to the boil. Allow to reduce over low heat for 5 - 8 minutes, stirring regularly. When it starts sticking to the spoon, it's done.
Heat a drizzle of olive oil in another frying pan over medium-high heat. Fry the burger for 2 - 3 minutes per side or until done. Season to taste with salt and pepper, then remove from the pan and keep warm under aluminium foil.
Fry the egg in the same pan (see Tip).
Tip: add a small knob of butter as necessary if there isn't enough oil left in the pan.
Serve the rice and burgers on plates. Top with the sticky vegetables and the fried egg.