Loko Moko: A Popular Hawaiian Food
I remember my first experience with Loko Moko. Almost ten years ago my DH introduced me to it when we lived in Pacific Beach, CA, before we had kids. We would walk slowly down the streets of San Diego and take in the sights and sounds. One particular night we decided to have a nice date and stroll on over to the local Hawaiian spot – Big Kahuna. A local bar burger joint with a big island feel. I had never been there, but it felt like they had picked San Diego as the right locale. The breezy light weather seemed to go lock-step with the light-hearted atmosphere, and had the familiar hospitality that I have always received when entering similar establishments.
A fried egg on a well seasoned hamburger patty and a bed of rice, drowned in a thick beef gravy, how can you go wrong? 30 minutes to a satisfying meal is time well spent.
I must admit that being the food enthusiast I am that I cant believe I hadn’t had this yummy dish. I guess working at a fast food joint as a youngster kind of put me off from anything having gravy. I’m glad that I made it out of that stage. I would have missed the goodness that is poutine (a traditional Canadian food) and this simple but delicious dish. Whenever I want to make something to be scarfed down without hesitation, I make Loko Moko.
Unfortunately, Big Kahuna is now closed and even through I have this recipe, I will have to simply visit Hawaii to make sure this comes close to its authentic origins.
Nifty Food Hacks
Frozen Hamburger: Use a frozen patty to save on time! We always have frozen burgers in the freezer for a quick dinner. Sometimes I simply do not want to get my hands messy with fresh hamburger meat so I cut corners once in a while.
Gravy: Gravy can be made easily with a box of beef broth, burger drippings, and some flour… OR you can buy a pre-packaged seasoning mix which I may or may not have done with the Loko Moko and Pastrami Poutine.
Caramelized Onions: One of the best toppings on almost anything. Sandwiches, soups, pizza, I love onions especially caramelized. I usually buy onions in bulk because I use them in almost every dish, also including medicinal purposes. Once in a while I will have one or two left over that I hate to waste so I either pickle them, or caramelize them.
When cooking them be sure to add unsalted butter to a heavy-bottomed pan on medium heat. Start the dish with the onions because it will be the longest aspect of the dish. It takes about 30 – 45 minutes to get the water out of the onion and to get the perfect golden brown color that adds sweetness.
Add Ins: Mushrooms are great for added umami flavor. Saute first before adding.
Scallions give a great pop of color and sriracha adds spice.
A nice squeeze of lime adds zest.
A fried egg is a quintessential part to add creaminess.
Loko Moko
Ingredients
- 4 ounce Hamburger Patties Frozen
- 4 Cups Rice Cooked
- 3 Tbsp Butter
- 1 Large Yellow Onion thinly sliced
- 1 Packet Gravy or homemade
- 3 Scallions chopped
- pinch Salt and Pepper each
Instructions
- Begin by melting 2 Tbsp butter in a heavy bottomed pan on medium heat. Add sliced onions to pre-heated pan and saute for 30 minutes stirring occasionally.
- While onions are cooking, Turn oven on to High broil. Place frozen hamburgers in oven in an oven safe dish for 6 minutes per side or until a crispy layer forms. Save drippings.
- Once onions are browned remove from heat. Make gravy according to packet add in hamburger drippings. Fry egg in remaining butter and according to likeness.
- Assemble by placing rice on a serving dish, then hamburger patty, fried egg, sauteed onions, gravy and top with scallions. Enjoy!
