Coffee Hamburg Rice
If you've ever had Hawaiian loco moco, this is its more grown-up, aromatic cousin — a juicy hamburg steak served over warm rice, blanketed in a creamy coffee mushroom sauce. And no, it doesn't taste like a latte. The coffee notes come through as savory, tangy, and fragrant, balancing beautifully against the richness of the cream.
The secret ingredient is First Batch Coffee Hot Sauce, which does double duty — it replaces brewed coffee in the sauce and adds a gentle heat that lifts the whole dish.
Prep time
15 minutes
Cook time
20 minutes
Makes
3 servings
Ingredients
For the Hamburg Steak:
- 250 g ground beef
- ½ small onion, finely diced
- 2 tbsp panko breadcrumbs
- 2 tbsp milk
- 1 egg
- ½ tsp salt
- ¼ tsp black pepper
- Oil, for pan-frying
For the Creamy Coffee Sauce:
- 150 g button mushrooms, sliced
- 2 cloves garlic, minced
- 100 ml beef stock
- 2 tbsp First Batch Coffee Hot Sauce
- 200 ml evaporated milk (or regular milk)
- Salt, to taste
To serve:
- Warm steamed white rice
- Spring onion, thinly sliced
Instructions
1. Make the hamburg mixture. In a bowl, combine the panko and milk and let sit for 2 minutes to soften. Add the ground beef, diced onion, egg, salt, and black pepper. Mix with your hands until just combined — don't overwork it.
2. Shape the patties. Divide the mixture into 3 equal portions. Shape each into an oval patty about 1.5 cm thick. Press a small dimple into the center of each patty with your thumb — this prevents them from puffing up while cooking.
3. Pan-fry the patties. Heat a thin layer of oil in a pan over medium heat. Add the patties and cook for 3–4 minutes per side, until deeply browned and cooked through. Transfer to a plate and set aside.
4. Start the sauce. In the same pan (don't wash it — those browned bits add flavor), add the garlic and sliced mushrooms. Sauté for 3–4 minutes until the mushrooms release their liquid and turn golden.
5. Build the sauce. Pour in the beef stock and Coffee Hot Sauce. Stir to scrape up any browned bits from the bottom of the pan. Let it simmer for 1–2 minutes to reduce slightly.
6. Add the cream. Pour in the evaporated milk and stir gently. Let the sauce simmer on low heat for 2–3 minutes until it thickens to a pourable, creamy consistency. Taste and add salt if needed.
7. Assemble. Scoop warm rice onto each plate. Top with a hamburg patty, then ladle the creamy coffee sauce generously over the top. Garnish with sliced spring onion and serve immediately.
Tips
- No heavy cream? Evaporated milk gives you that rich, creamy texture at a lower cost. You can also use regular milk thickened with ½ tsp cornstarch dissolved in a little cold water.
- The dimple in the patty is a Japanese technique that keeps the patty flat as it cooks — skip it and you'll get a meatball shape instead.
- Don't skip the browned bits in the pan after cooking the patties. They're pure flavor and form the base of the sauce.
- Rest the patties for 1–2 minutes before serving so the juices settle back in.
Made with: First Batch Coffee Hot Sauce →
Indonesia's first mustard-based peri-peri hot sauce. Halal certified, 100% vegan, keto friendly, no preservatives.