So you have found yourself with a spare venison burger, but bread is not on the menu for tonight…what will you couple with this delicious meaty morsel??
Cue the Loco Moco, a Hawaiian cuisine that is an explosion of flavours combining sticky gravy, rice, and a burger with an eggy crown.
This recipe is a fresh take on the traditional dish, packed with essential carbs, fats and clean lean protein, which can be prepared and munch-ready in minutes.
Macros: 545 kcal, 20g fat, 47g carbs, 6g fibre, 37g protein
- Grab a chopping board, a limb-loppingly sharp knife, and dice up your mushrooms and spring onions.
- Get your rice in a microwavable tub with the chopped kale and a few pinches of salt. Leave this sitting there ready and raring to go.
- Next whack a frying pan on a medium heat, and with a couple of squirts of fry light cooking spray brown your mushrooms and spring onions.
- In a measuring jug mix together your water, soy sauce, hot sauce, flour, beef stock and seasoning until it is fully blended. Add this to your mushrooms and spring onions (you can keep the spring onions separate at this point and save them for a garnish). Reduce your sauce by approximately half; it should be a thick, gravy-like consistency.
- With the sauce reducing, in a separate pan fry your burger and egg (keep those beauties separate, they want to meet for the first time on the plate). By now your rice has been patient enough. So while your burger and egg are doing their thing, set your microwave off whirring away for 2½ mins.
- At last, all your Loco Moco components are ready, time to assemble! Pile your rice and kale in a heap in the middle of your plate and pour over the sauce. Pop the burger on top followed by the egg, season with some artistic flare and BAM, you are done.