Hamburger Steak, a.k.a. Loco Moco

3 lbs. hamburger

bread crumbs

milk

McCormick brown gravy mix

Montreal Steak Seasoning

beef bouillon

flour

This is a local, Hawaiian favorite.  Enjoyed for breakfast, lunch or dinner!

For your bread crumbs, take the heels of a loaf of bread (that usually get thrown out,) a couple slices of bread, or leftover buns, etc. and put it in a food processor.  Whiz it until you have bread crumbs.  You can also use store-bought bread crumbs but I like to do this so I don’t waste extra bread that would go bad or not get eaten.

In a bowl, mix your bread crumbs, a good glug of milk, about 2 T. Montreal Steak Seasoning, and your hamburger.  Use your right hand to mix, turn the bowl with your left hand to keep your left hand clean.  Add more milk until it is moist, but not too moist that you can’t make a patty out of it.  You can use more or less Montreal to adjust the pepper spiciness.

Heat a non-stick or cast iron pan with a little oil in it.  Form patties and fry on medium-high heat just to sear the outside.  They won’t be cooked through.  Put them in a 9”x11” lasagna dish as you go.  When the patties are all done, dump the drippings and put back onto the stove.  Add 3 C. water and turn on high to bring to a boil.  To the food processor, add 1 C. water and 3 packets of gravy mix.  Whiz, then put into pan with the water.  This is a cup more water than is called for but we are stretching the gravy.  You don’t have to do the food processor, I just do it to eliminate lumps.  Mix together some cold water and flour to thicken the gravy, making sure it has no lumps or by pouring it through a mesh strainer.  Whisk as you pour it in.  Repeat until it is the desired consistency.  Taste test and add bouillon and/or Montreal until you are happy with it.

Pour gravy over burgers, cover with foil, bake at 450 for 20-25 minutes.  Serve over rice.

That is hamburger steak.  For those who do not have an egg allergy, you can add a fried egg on top to make it Loco Moco!