LOCO MOCO

LOCO MOCO

#SIAintheKitchen

Woot, I finally made loco moco from scratch!

Okay, maybe I cheated and used leftover uncooked meatball mix from my Italian-American meatballs and used that as a makeshift burger patty (DELICIOUS, btw) but I made a cool gravy from scratch with sourdough starter (wait, WHAT?).

So for this recipe, choose your favourite burger patty or burger patty recipe, and make this gravy from scratch. It’s super easy, makes for a great breakfast or brunch and is a really awesome way to use a bit of your sourdough starter! Keep in mind that along with the red wine and sourdough discard, it will be a little tangy and not your standard mushroom gravy. But if you have an open mind, give it a go! It was a winner in my house.

LOCO MOCO w/ SOURDOUGH DISCARD GRAVY - makes 4 servings

• 4 burger patties, from scratch or from frozen

• 4 tbsp vegetable oil

• 1 small onion, diced

• 1 lb white mushrooms, sliced

• 1/3 cup dry red wine

• 1/2 cup sourdough discard (less if you prefer it to be less sour)

• 1 1/2 cups chicken stock (beef if you have it!)

• 1/2 tsp fish sauce

• 1 tsp Worcestershire sauce

• 1 tsp kosher salt

• freshly ground black pepper

• white rice

• 4 sunny side up eggs

1. Using your favourite burger patty recipe or frozen burger (allow to come to room temperature up to 1 hour before), heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Depending on how thick your burger is, cook for 5 minutes on each side to develop a crust. Add a few tbsp of water to the pan and cover to steam and to cook the insides fully (mine had pork) or cook to desired done-ness. Remove from heat and set aside.

2. Return the pan to the stove and add the remaining vegetable oil to the pan. When the oil is hot and glistening, add the onions to the pan - saute until translucent, about 1 minute. Be sure to scrape off all and any browned bits leftover from the burger.

3. Add in the mushrooms and toss in the oil and onion mix. Allow for the mushrooms to cook and decrease in size, about 3 minutes. Add fish sauce, Worcestershire sauce, salt and freshly ground pepper.

4. De-glaze the pan with red wine and allow for the red wine to cook off, about 30 seconds. Ladle in the sourdough starter and whisk to avoid any lumps.

5. Slowly dribble in the chicken stock and whisk until it begins to thicken. If the sauce is too liquid-y, continue to cook on high heat so the gravy will reduce.

6. Portion out white rice onto 4 plates. Place the patty on top of the rice and pour gravy over the burger and rice. Top with a fried, sunny side-up egg and eat.