PREP TIME: 15 min
COOK TIME: 30 min
SERVES: 4
INGREDIENTS
- 2 cups cooked rice
- 1 lb. of ground bison
- 1/2 tsp of garlic powder
- 1/2 tsp of onion powder
- 1/2 tsp of paprika
- 1/2 tsp of salt
- 1/2 tsp of black pepper
- 2 cups beef stock or broth
- 2 TB cornstarch
- 2 TB soy sauce
- 1 TB ketchup
- 2 tsp sugar
- 1 tsp Worcestershire sauce
- 2 TB heavy cream
- Salt and pepper to taste
- 4 large eggs
- 2 green onions, sliced
PREPARATION
Mix the ground bison with garlic powder, onion powder, paprika, salt, and pepper. Shape it into 4 patties.
Preheat your grill or skillet to medium-high heat.
Cook the patties for about 4 minutes on each side or until they’re cooked to your liking. Set them aside after cooking.
In a saucepan, heat to medium. Add the cornstarch and gradually whisk in the beef stock, stirring to avoid lumps.
Add the soy sauce, ketchup, sugar, Worcestershire sauce and heavy cream. Cook until the gravy thickens, about 5 minutes. Adjust the seasoning with salt and pepper.
In a separate skillet, heat a bit of oil over medium heat. Crack the eggs into the pan and cook them to your preference.
For traditional Loco Moco, you’ll want the yolks to stay runny.
Serve about a ½ cup to 1 cup of rice on each plate. Put a bison patty on top of the rice, spoon the gravy over the patty, and add a fried egg on top. Garnish with sliced green onions. Enjoy the goodness!