Loco Moco Tacos
 
 
Yield: 4 servings, 8 mini tacos
Ingredients
for the teriyaki sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • ½ cup water
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice wine vinegar
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ginger powder
for the tacos
  • 1 teaspoon olive oil
  • ¼ cup minced onion
  • 1 pound ground beef (80% or 85% lean)
  • ½ tablespoon butter
  • 8 eggs
  • 8 6-inch flour or corn tortillas, warmed
  • 1 cup cooked white rice
  • 1 scallion, thinly sliced
  • Salt and pepper
Directions
for the teriyaki sauce
  1. In a small bowl, combine the cornstarch and 2 tablespoons of water until the cornstarch dissolves. Set aside.
  2. Heat the ½ cup water, soy sauce, honey, rice wine vinegar, garlic powder and ginger powder in a small saucepan over medium heat. Whisk until combined. Whisk in the cornstarch mixture and continue to whisk and cook until the sauce has thickened. Remove from the heat.
for the tacos
  1. Heat the olive oil in a skillet over medium-high heat. Sauté the onion until soft and translucent. Remove from the heat and let cool slightly.
  2. In a medium mixing bowl, combine the sautéed onions and ground beef. Form the mixture into 8 mini same-sized patties. Press a small thumb impression into the center of each, this keeps the patties from bulging in the middle when you cook them, then season both sides of each patty with salt and pepper.
  3. Heat your skillet over medium-high heat. Cook the patties for 3 minutes, flip, then cook for another 4 minutes, or longer based on desired doneness. Bobby Flay recommends an internal temperature of 145 degrees F for a perfect burger., which comes out medium, although the USDA recommends 160 degrees F for ground beef. We always follow Bobby Flay’s recommendation, but cook to whatever temperature you prefer or are comfortable with.
  4. Time to make the sunny side up fried eggs. Heat the butter in a skillet over medium-low heat. Crack the eggs into the pan when it’s hot; I would recommend doing no more than 4 at a time. Season with salt and pepper. Let cook just until the whites are set then remove from the pan. If desired, use a round biscuit cutter or cookie cutter to make the fried eggs into little rounds for your tacos.
  5. Taco assembly time! Spoon some steamed white rice, about 2 tablespoons onto your warmed tortilla. Top with a cooked mini burger patty, followed by a drizzle of teriyaki sauce and some sliced scallions. Repeat, eat, enjoy!
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/09/03/loco-moco-tacos/