Hawai'i-Style Burger with Sticky Mushrooms

Name: Hawai'i-Style Burger with Sticky Mushrooms inspired by loco moco, over rice with a fried egg
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 1 piece Garlic; 250 g Mushrooms; 1 piece Onion; 150 g Jasmine rice; 20 milliliters Soy sauce; 2 piece Egg; 2 piece Beef-pork burger; ½ Tomato paste; 1 piece Romano pepper; 1 tablespoon Sugar; 1 tablespoon Flour; 200 milliliters Low sodium beef stock; 1 tablespoon Olive oil; 1 tablespoon [Plant-based] butter; 1 tablespoon [Reduced salt] ketjap manis; to taste Salt and pepper

inspired by loco moco, over rice with a fried egg

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This dish is inspired by Hawaiian loco moco. A fusion between American and Asian cuisine, it was first created in 1949, and was given its name by local teenagers who were among the first to order the dish.

Allergens:

Soja

•Gluten

•Tarwe

•Ei

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total35 minutes

Cooking Time35 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Garlic

125 g

Mushrooms

½ piece

Onion

75 g

Jasmine rice

10 milliliters

Soy sauce

(Contains: Soja, Gluten, Tarwe)

1 piece

Egg

(Contains: Ei)

1 piece

Beef-pork burger

(Contains: Tarwe, Ei May be present: Selderij, Soja, Mosterd)

Tomato paste

½ piece

Romano pepper

Not included in your delivery

½ tablespoon

Sugar

½ tablespoon

Flour

100 milliliters

Low sodium beef stock

½ tablespoon

Olive oil

½ tablespoon

[Plant-based] butter

½ tablespoon

[Reduced salt] ketjap manis

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3555 kJ

Calories850 kcal

Fat38.7 g

Saturated Fat13.5 g

Carbohydrate86.5 g

Sugar19.1 g

Dietary Fiber8 g

Protein36.8 g

Salt3.5 g

Trans Fat0.3 g

Potassium496.3 mg

Calcium16.5 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan with Lid

•Tall-Sided Pan

•Large Bowl

•Aluminum Foil

Cooking Steps

Prepare the stock. Boil plenty of water in a pot or saucepan for the rice. Slice the onion into thin half rings and crush or mince the garlic. Slice the mushrooms and dice the Romano pepper.

Did you know... mushrooms are high in phosphorus, which works with calcium to strengthen bones and teeth. Phosphorus is mainly found in meat, fish and dairy, but along with mushrooms there are also other plant-based sources such as pulses and wholegrains.

Boil the rice for 10 - 12 minutes, covered, then drain and set aside. Melt a knob of butter in a frying pan over medium-high heat and fry the garlic and onion for 2 - 3 minutes. Stir in the mushrooms and Romano Pepper and fry for 4 - 5 more minutes.

Meanwhile, in a large bowl combine the stock with the tomato paste, ketjap, flour, sugar and soy sauce. Transfer this to the vegetables and mix well, then bring to the boil. Allow to reduce over low heat for 5 - 8 minutes, stirring regularly. When it starts sticking to the spoon, it's done.

Heat a drizzle of olive oil in another frying pan over medium-high heat. Fry the burger for 2 - 3 minutes per side or until done. Season to taste with salt and pepper, then remove from the pan and keep warm under aluminium foil.