CHEF JOHN'S LOCO MOCO
This amazing Hawaiian comfort food classic is made by topping rice with a fried burger, which is then smothered with a rich, brown gravy and finished with a fried egg. Seriously, how did it take until 1949 for someone to think of this combination? We all get hangry sometimes, so whether you're a broke student or an older professional who just wishes you were, this cheap, filling bowl of goodness is the perfect solution. Garnish with green onions.
Provided by Chef John
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 30m
Yield 2
Number Of Ingredients 14
Steps:
- Season patties with salt, pepper, and cayenne.
- Whisk beef stock, soy sauce, Worcestershire sauce, sesame oil, ketchup, sugar, and cornstarch together in a bowl.
- Melt butter in a skillet over medium-high heat. Cook patty in the hot skillet until a browned crust forms on the bottom, about 5 minutes. Flip; toss in green onions and cook the other side until both beef and onions are browned, 4 to 5 minutes more. Remove patty and most of the green onions to a plate.
- Pour beef stock mixture into the skillet. Stir, scraping up browned bits from the bottom, until thickened, about 2 minutes. Reduce heat to low and reserve gravy until needed.
- Melt remaining butter in another skillet over medium heat. Add eggs to the skillet and fry side-by-side until whites are set and yolks are still runny.
- Divide rice between 2 serving bowls. Place patties over the rice, spoon gravy on top, and add the fried eggs.
Nutrition Facts : Calories 607.5 calories, Carbohydrate 59.6 g, Cholesterol 266.8 mg, Fat 24.7 g, Fiber 1.3 g, Protein 33.5 g, SaturatedFat 9.8 g, Sodium 962.9 mg, Sugar 8.6 g
HOMEMADE DORITOS LOCOS TACOS RECIPE BY TASTY
Have a craving for your favorite fast food taco but want to try it at home? This homemade Doritos Locos Taco recipe is perfect for you. Ground Doritos make a perfect cheesy taco shell, while the well-seasoned meat mixture closely replicates the original. Serve this up for a few guests and see if they think homemade is better than fast food.
Provided by Katie Aubin
Categories Lunch
Time 40m
Yield 12 tacos
Number Of Ingredients 30
Steps:
- Make the taco shells: Add the Doritos, flour, masa harina, nacho cheese powder, salt, and baking powder to a food processor. Process until the Doritos are broken down into fine crumbs. With the processor running, slowly pour in the melted lard and water. Continue processing until the dough comes together in a ball.
- Transfer the dough to a piece of plastic wrap. Shape into a disc, wrap tightly, then refrigerate for 30 minutes.
- Preheat the oven to 400°F (200°C). Grease 2-3 baking sheets with nonstick spray.
- Working with one dough ball at a time (keep the rest covered so they don't dry out), place between 2 sheets of parchment paper or plastic wrap. Use a heavy skillet to press down evenly into a thin tortilla.
- Transfer the tortilla to the griddle and cook for 1-2 minutes per side, until lightly browned.
- Transfer the cooked tortilla to a large bowl lined with a kitchen towel and cover to keep warm while you cook the rest of the tortillas. The steam will help keep them moist and soft.
- Arrange the tortillas in a single layer on the prepared baking sheets. Bake for 3 minutes, until crisp. While still hot, carefully fold the tortillas into taco holders to set the shell shape. Dust with more nacho cheese powder. Let cool while you make the filling.
- Add the onion and garlic to a food processor and drizzle with oil. Pulse until finely minced, scraping down the sides as needed.
- Transfer the onion mixture to a large pan and sweat over medium-low heat until soft and translucent, 5- 7 minutes.
- Add the ground beef, cumin, coriander, cayenne, garlic powder, granulated onion, paprika, chili powder, beef bouillon, MSG, sugar, and salt. Stir well to combine. Increase the heat to high and use a masher or whisk to break the meat into small pieces. Cook until the beef is golden brown and caramelized, about 5 minutes.
- Deglaze the pan with ½ cup of water, stirring to scrape up any browned bits. 12. Continue cooking for about 10 minutes, until the liquid reduces.
- In a liquid measuring cup or medium bowl, whisk together the cornstarch and remaining 1½ cups water. Add to the beef mixture and bring to a simmer. Cook until the mixture thickens, about 5 minutes.
- Use an immersion blender to purée about a quarter of the meat in the pan, then stir everything together.
- To assemble, spoon the meat mixture into the taco shells. Top with sour cream, shredded lettuce, cheese, and diced tomatoes.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 451 calories, Carbohydrate 33 grams, Fat 29 grams, Fiber 2 grams, Protein 15 grams, Sugar 1 gram
LOCO MOCO RICE BURGER RECIPE BY TASTY
This fun twist on a Hawaiian classic reimagines the rice base and transforms it into crispy "buns" that get filled with all the classic components, like hamburger patties, sunny-side up eggs, and savory homemade mushroom gravy. So serve them for dinner, pretend you're in Hawaii, and enjoy!
Provided by Tasty
Categories Dinner
Time 20m
Yield 2 burgers
Number Of Ingredients 13
Steps:
- Form "burger buns" with the leftover rice. Firmly pack rice into your desired thickness. Pan fry until both sides are lightly crisped. Brush soy sauce on both sides of the rice buns and continue to fry until it gets some color. Set aside.
- Form burger patties with ground beef, panko, onions, oyster sauce, Worcestershire sauce and garlic.
- Heat pan over medium. Fry patties to your desired doneness. Set aside.
- In the same pan, add mushrooms. Cook until soft. Pour in beef stock and soy sauce. Thicken with cornstarch slurry.
- Optional: If using eggs, preparing them sunny-side up or over easy will go well with this loco moco rice burger.
- Put the burger together. Start with the rice "bun," then the beef patty, cover with gravy, top with an egg, sprinkle on some scallions, and top with another rice "bun."
- Enjoy!
Nutrition Facts : Calories 831 calories, Carbohydrate 52 grams, Fat 38 grams, Fiber 1 gram, Protein 58 grams, Sugar 11 grams
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