Keto Loco Moco

Ingredients

• 680 g (24 oz)ground beef
• about 15 g (⅓ cup)crushed pork rinds
• ½ teaspoonground nutmeg
• 1 teaspoononion powder
• to tastesalt and pepper
• 1 largeegg
• 30 ml (2 tablespoons)heavy whipping cream
• 45 ml (3 tablespoons)coconut oil
• 240 ml (1 cup)beef broth
• 1 teaspoonWorcestershire sauce
• 1 teaspoonsoy sauce
• 15 g (1 tablespoon)salted butter
• 1 smallshallot, diced
• 100 goyster mushrooms
• to tastesalt and pepper
• ½ teaspoonxanthan gum

Instructions

1. 1

   Mix the beef

   Put the ground beef, crushed pork rinds, nutmeg, onion powder, salt and pepper in a large bowl.

2. 2

   Whisk egg

   In a separate bowl, whisk the heavy whipping cream and egg until the mixture is an even colour.

3. 3

   Combine mixtures

   Add the egg mixture to the ground beef.

4. 4

   Mix thoroughly

   Mix until combined; the beef mixture will feel slightly sticky.

5. 5

   Divide beef

   Split the mixture into equal portions of about 85 g (3 oz) each.

6. 6

   Shape and chill

   Toss each portion from one hand to the other to release trapped air, then shape it into an oval patty with a slightly rounded top. Repeat with the remaining mixture and refrigerate the patties for at least 30 minutes.

7. 7

   Cook first side

   Heat the coconut oil in a frying pan over medium heat. Add the patties and press a small indentation into the centre of each one a couple of times to help compensate for shrinkage as they cook.

8. 8

   Turn the patties

   Turn the patties once the first side is browned.

9. 9

   Cook through

   Cover the pan with a lid and cook for several more minutes, until the patties are cooked through.

10. 10

    Mix the liquids

    Whisk the beef broth, Worcestershire sauce and soy sauce together in a cup.

11. 11

    Soften vegetables

    Melt the butter in a frying pan, then sauté the shallot and mushrooms until soft.

12. 12

    Reduce the sauce

    Pour in the liquid mixture and cook until the sauce has reduced somewhat. Taste it and add salt and pepper if needed.

13. 13

    Thicken gravy

    Sprinkle the xanthan gum over the sauce, then whisk it in to thicken the gravy.

14. 14

    Serve the patties

    Spoon the gravy over the patties and, if desired, top with a fried egg.

What is loco moco?

Loco moco is a Hawaiian comfort-food dish commonly built around a burger patty, gravy, rice and a fried egg. This version keeps the beef patty and savoury gravy, while making a low-carb plate without the usual rice.

The pork rinds help bind the patties, and oyster mushrooms give the gravy savoury depth. Shallot, broth and a little soy and Worcestershire sauce round out the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 319 calories, 18g protein, 1g carbs, 26g fat.

The beef and egg provide most of the protein, while the beef, coconut oil and butter contribute much of the fat. The small amount of carbohydrate comes mainly from the seasonings, shallot and mushrooms. Pair a serving with non-starchy vegetables or a green salad to add freshness and balance the plate.

Building tender patties

Pork rinds: use them crushed finely so they spread through the beef and help hold the patties together.

Cream and egg: whisk them together before adding them to the beef for an even mixture. Mix just until combined; the mixture is meant to feel a little sticky.

Shaping and chilling

Air pockets: tossing each portion from hand to hand helps release trapped air before shaping. Form oval patties with a slightly mounded top, as directed.

Chill time: refrigerate the shaped patties for at least 30 minutes. This gives them time to firm up before they go into the hot pan.

Cooking the beef

Pan heat: cook the patties in coconut oil over medium heat, turning them after the first side has browned. Avoid turning them too early, as the browned surface helps the patties hold their shape.

Centre indent: press a couple of shallow indentations into each patty before cooking. The patties can shrink as they cook, so this helps them keep a more even shape.

Doneness: cover the pan after turning and cook for several more minutes. The recipe gives no exact cooking time, so check that the patties are cooked through before serving.

Making the mushroom gravy

Softened aromatics: sauté the diced shallot and oyster mushrooms in melted butter until soft before adding the broth mixture. This gives them time to become tender.

Reduction: cook the broth, Worcestershire and soy sauce with the vegetables until the liquid has reduced somewhat, then taste and adjust the seasoning.

Xanthan gum: sprinkle it over the sauce and whisk it in to thicken the gravy. Add it as directed rather than tipping it in as a lump.

Serving the dish

Spoon the gravy over the patties just before serving so each portion gets some of the mushrooms and shallot. A fried egg is suggested as an optional topping in the method.

For a fuller meal, serve with a simple green salad or steamed vegetables alongside. Keep extra sides plain so they complement rather than compete with the rich gravy.

Recipe notes & tips

• Chill the shaped patties for at least 30 minutes before cooking.
• Shape the patties evenly so they cook at a similar rate.
• Let the first side brown before turning the patties.
• Cover the pan after turning to help the patties cook through.
• Whisk the xanthan gum into the sauce gradually to avoid lumps.
• Taste the gravy before adding more salt, as the broth and sauces are already seasoned.

Variations

• Add a fried egg: top each serving with an egg cooked to your liking.
• Change the mushrooms: use another variety of mushrooms in place of the oyster mushrooms.
• Boost the herbs: add chopped fresh herbs to the finished gravy for a fresh note.
• Add garlic: sauté a little minced garlic with the shallot for extra savoury flavour.
• Adjust the seasoning: add black pepper or a little extra Worcestershire sauce to taste.

Common mistakes to avoid

• Skipping the chill: the patties may be harder to handle; refrigerate them for at least 30 minutes.
• Overmixing the beef: the patties can turn dense; mix only until the ingredients are combined.
• Turning too soon: the patties may break apart; wait until the first side is browned.
• Leaving the pan uncovered: the patties may need longer to cook through; cover it after turning.
• Adding xanthan gum in a heap: it can form lumps; sprinkle it over the sauce and whisk it in.
• Over-reducing the gravy: it can become too thick; stop when it has reduced somewhat, as directed.

How to store

Refrigerate leftover patties and gravy in an airtight container for up to 3 days. Reheat gently in a covered pan until hot throughout, adding a splash of broth if the gravy has thickened too much.

Frequently asked questions