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Paleo Loco Moco Burger Recipe

This is a delicious Paleo version of the Hawaiian “Loco Moco” using blitzed cauliflower to substitute as a rice. We added freshly diced tomatoes to the gravy to add a sweet and acidic bite to round off this perfectly-balanced, super-satisfying dish.

What is Loco Moco?

Loco moco is a traditional Hawaiian dish that typically consists of a bed of white rice topped with a burger and a fried egg. And for the sauce, there’s usually a brown gravy.

Here’s a loco moco I had in on Okinawa at Ishigaki Island Kitchen.

As you can tell, this is a meal that you can customize and really make into your own favorite.

Here’s a few delicious variations of Paleo loco moco you can make:

• Add bacon
• Use steamed vegetables instead of rice
• Add avocado
• Use a fish filet instead of a burger
• Add hot sauce
• Add a few pieces of fried pineapple as well for a tropical meal

Paleo Loco Moco

Most parts of the traditional loco moco dish is already pretty Paleo. I just changed a few things:

• cauliflower “rice” instead of white rice
• a tomato based gravy instead of butter
• arrowroot powder to thicken the gravy instead of cornstarch

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Paleo Loco Moco Burger Recipe

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• Author: Louise Hendon
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Lunch, Dinner
• Cuisine: American

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Ingredients

For the cauliflower rice

• 11 oz (300 g or 1/2 a head) of cauliflower, food processed into small “rice-like” pieces
• 1 Tablespoon (15 ml) olive oil
• Salt, to taste

For the Loco Moco

• 9 oz (250g) ground beef
• 0.5 Tablespoon of onion powder (4 g)
• 0.5 Tablespoon of garlic powder (5 g)
• Sea salt and freshly ground black pepper, to taste
• 1 Tablespoon (15 ml) olive oil, plus more if needed
• 1/2 medium onion (55 g), peeled and sliced
• 10 white button mushrooms (100 g), diced
• 2 cloves of garlic (6 g), peeled and sliced
• 1 teaspoon of arrowroot flour (2 g)
• 1 cup of beef broth (240 ml)
• 2 small tomatoes (180 g), diced
• 1 teaspoon of olive oil (5 ml)
• 2 large eggs

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Instructions

1. After blitzing the cauliflower florets, place in a pan with the olive oil and cook over a moderate heat for 8-12 minutes until cooked through, but not completely soft. Season with sea salt and set aside to keep warm.
2. Combine the ground beef, onion powder, garlic powder, salt and freshly ground black pepper and form into two burger patty shapes. Heat the olive oil in a pan and cook the patties on both sides until browned. Remove and set aside to keep warm.
3. Use the same pan and add a dash of olive oil (if needed) and cook the onions over a moderate heat until softened. Add the garlic and mushrooms and increase the heat slightly to caramelize the mixture.
4. Whisk the arrowroot with the beef broth and add to mixture, allowing it all to reduce to a thick gravy. Stir in the chopped tomatoes.
5. In the meantime, heat the olive oil in a separate pan and fry the two eggs to your liking.
6. Serve the burger patty over the cauliflower rice (on which you have spooned the tomato gravy) and top with the fried egg.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

• Calories: 661
• Sugar: 9g
• Fat: 49g
• Carbohydrates: 20g
• Fiber: 6g
• Protein: 35g