Since the 1990s, Hawaiian Barbecue has become a huge hit with hundreds of restaurants popping up across the country and beginning to spread internationally. This mainstay of Hawaiian BBQ might just be the ultimate comfort food. A grilled burger patty topped with rich gravy and served on rice with a fried egg on top. It is also considered the perfect hangover cure.

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Hawaiian Barbecue

Ingredients

• 2 pounds/900 g, 85% lean ground beef
• 6 cups/1.4 L prepared sticky white rice
• 6 large eggs
• salt and black pepper to taste
• for gravy:
• 2 cups/475 mL beef broth
• 1 1/2 teaspoons/7.5 mL soy sauce
• 1 teaspoon/5 mL Worcestershire sauce
• 1 teaspoon/5 mL honey
• 1 teaspoon/5 mL ketchup
• 1/2 teaspoon/2.5 mL onion powder
• 1/2 teaspoon/2.5 mL black pepper
• pinch of salt
• 1 1/2 tablespoons/22.5 mL cornstarch
• 2 tablespoons/30 mL lukewarm water

• Prep Time: 25 minutes
• Cook Time: 30 minutes

• Total Time: 55 minutes
• Yield: serves 6

Preparation

To prepare gravy, simmer broth soy sauce, Worcestershire sauce, honey, ketchup, onion powder, black pepper and salt in a medium saucepan.  Let gravy simmer for at least 5-6 minutes on medium heat.  Increase heat to medium-high and in a separate bowl, mix together water with cornstarch until well combined.  Slowly whisk into gravy, stirring until mixture has thickened.  Remove from heat and let cool until ready to use.

Rewarm gravy right before serving loco moco.

Preheat grill for medium-high heat.  Form 6 large patties out of 2 pounds/900 g of ground beef. salt and pepper them to your liking. Place onto a grill and cook for 5-6 minutes per side or until they reach an internal temperature of 165 degrees F/75 degrees C.  Remove from heat and tent with aluminum foil to keep them warm. Cook eggs to your liking.  

To serve, place a 1/2 to 1 cup of warmed sticky rice onto a plate, top with a burger patty, gravy and then egg.  Serve with a side of your favorite potato salad and chopped onions.