Yield: 8 servings
Prep Time: 15 minutes
Total Time: 50 minutes
4 c. Cooked White Jasmine Rice
2 lbs prepared ground beef
1 Tbsp. PLUS 2 tsp. Olive Oil
2 cups Beef Broth
2 tsp. Roasted Garlic Powder
1 tsp. Onion Powder
½ Tbsp. Worcestershire Sauce
1 Tbsp. Soy Sauce
¼ c. Cold Water
3 tbsp. Cornstarch
Salt & Pepper to taste
- Shape beef into 8 patties. I added a few spices to elevate the burger patties; however, that is completely optional. Before moving onto step 2, salt and pepper both sides on the beef patties.
- Heat 1Tbsp. olive oil in a skillet, set to medium-high heat. Then, sear the patties for about 4 minutes on each side. Once cooked, set the patties to the side and allow to rest.
- Reduce the pan to a medium heat. Add beef broth, garlic powder, onion powder, soy sauce & worcestershire sauce. Gently whisk to combine all ingredients well.
- Next, set the burner to a high heat and bring mixture to a boil.
- In a separate bowl, add cold water and cornstarch. Whisk well, making sure all of the cornstarch has dissolved. Add to the boiling broth mixture and stir well. Reduce heat to a medium-low, stirring until thickened to desired thickness.
- In another skillet, heat 2 tsps. olive oil over a medium-high heat. In a separate bowl, crack eggs. Place eggs into the pan and fry for about 4 minutes. Eggs will be done when the whites are cooked through and the yolk is still runny.
- For serving, place ½ c. rice onto the plate. Then, place cooked patty on top of the rice, and the fried egg will sit on the very top. Spoon desired amount of gravy onto the prepared loco moco.