Hawaiian Loco Moco

Prepare the Skillet: Lightly grease a large skillet with cooking spray and set over medium heat. (2 minutes)

Form the Patties: Gently divide the ground chuck into four equal portions. Shape each portion into a patty, ensuring they are uniform in thickness for even cooking. (5 minutes)

Sear the Patties: Place the patties in the hot skillet. Fry until they develop a rich, brown crust and are nearly cooked through, about 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Remove patties and set aside, preserving the flavorful drippings in the skillet. (12 minutes)

Sauté Aromatics: Introduce the sliced onion and water to the skillet with the reserved drippings. Reduce heat to low and simmer until the onion softens and becomes translucent, approximately 5 minutes. Incorporate the sliced mushrooms and continue to cook, stirring occasionally, until they are tender and have released their earthy aroma, about 5 minutes more. (10 minutes)

Craft the Gravy: Pour the brown gravy over the onion-mushroom mixture in the skillet, stirring to combine. Allow the gravy to heat through, simmering gently for about 5 minutes, ensuring it's rich and flavorful. Carefully nestle the patties into the gravy, allowing them to simmer and reheat, absorbing the savory sauce. (10 minutes)

Fry the Eggs: While the patties are simmering, prepare a separate skillet with cooking spray and heat over medium heat. Crack the eggs into the hot skillet, frying them until the whites are fully opaque, but the yolks remain gloriously runny, about 2 to 3 minutes. (3 minutes)

Assemble the Loco Moco: Divide the cooked rice evenly among four plates, creating a warm and inviting foundation. Crown each rice portion with a juicy beef patty, followed by a perfectly fried egg, its yolk poised to cascade down. Generously ladle the savory gravy over each portion, ensuring every element is embraced by its richness. Serve immediately and savor the taste of Aloha!