Makes 6 servings
Ingredients
4 cups white long grain rice
6 eggs
green onions
kosher salt and ground pepper as needed
Meat Patties
1 lb ground beef 80/20
1 egg
2 tbsp panko breadcrumbs
1 tbsp worchestershire sauce
1 tsp garlic powder
1 tbsp canola oil
1 tbsp butter
Gravy
1 tbsp olive oil
4 cups beef broth
16oz white mushrooms
1 stick butter
2 tsp soy sauce
2 sprigs thyme
1 tsp granulated sugar
2 tsp dijon mustard
Procedure
Cook rice in a covered pot with 1 part rice, 2 parts water.
Combine all patty ingredients in a large bowl except butter and oil.
Mix well and shape into 6 thin patties.
Heat oil and melt butter in a cast iron skillet; cook patties until brown. Be careful, they cook quickly.
While patties are cooking, start the gravy.
Mushroom Gravy
Chop rinse and dry mushrooms.
Preheat stainless steel saute pan; melt 1/2 the butter and add olive oil.
Add mushrooms once oil is hot enough.
Once mushrooms are tender add thyme sprigs and turn to medium, cook for about 2 min.
Push mushrooms to the side and add the rest of the butter.
Once butter is melted, gradually add 3tbsp flour forming a clumpy roux.
Once flour flavor is gone and nutty mushroom flavor is present, add beef broth.
Mix together and incorporate roux then add soy sauce.
If roux is not thick enough, gradually add more flour.
Simmer and reduce on medium low heat until thick (about 8min).
Add sugar and dijon mustard.
Salt and pepper to taste.
Keep heated on low until rice and patties are done.
Fry eggs to desired done-ness ( I like over medium for mocos).
Layer each moco with rice, patty, gravy, then egg. Garnish with green onions.
Enjoy!
