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AIP Loco Moco Burger

Louise | October 5
AIP Loco Moco Burger #aip

This is no ordinary burger. Take one bite of this satisfying, deeply flavored version of the Hawaiian classic and you’ll want it in your regular recipe rotation. This version is topped with creamy, high-fiber avocado and delicious diced beetroot.

Origin of loco moco

With a name like loco moco it’s got to have a good story – and it does. Loco moco is said to be the brainchild of a restaurant owner who created a cheap but filling meal to give to the “crazy” kids who would hang around. It traces back all the way to the 1940s.


I ditched the egg in this take of the loco moco burger. Why? The proteins and enzymes in eggs can work their way through the gut during the digestive process, causing stomach upset.  Plus, they’re just not AIP-compliant.

You’ll also notice that cauliflower replaces the white rice. I’ll spare you another demonization of white rice, but on a more positive note, cauliflower is a fantastic healing food. It’s packed full of vitamins, with Vitamin C and Vitamin K leading the pack.

Another way this recipe passes AIP muster is with its better-for-you gravy. Stripped of the cornstarch or flour that’s normally in gravy, this version is both delicious and safe for AIP followers.


One of the best parts about this dish is how versatile it is. The only limit is your imagination…and your list of AIP acceptable foods. I used creamy avocado and beetroot, but there are plenty of creative toppers you can try. Here are just a few suggestions:

  • Pineapple
  • Julienned carrots
  • Mandarin oranges
  • Green olives

AIP Loco Moco Burger #aip

AIP Loco Moco Burger #aip

AIP Loco Moco Burger

  • Author: Louise Hendon
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Lunch, Dinner
  • Cuisine: American


For the cauliflower rice

  • 0.5 head of cauliflower (300 g), food processed into small pieces
  • 1 Tablespoon of coconut oil (15 ml)
  • Salt to taste

For the Loco Moco

  • 0.5 lb of ground beef (225 g)
  • 1 Tablespoon of onion powder (7 g)
  • 1 Tablespoon of garlic powder (10 g)
  • Sea salt, to taste
  • 2 Tablespoons (30 ml) coconut oil, plus more if needed
  • 1 onion (110 ml), peeled and sliced
  • 15 white button mushrooms (150 g)
  • 2 cloves garlic, peeled and sliced
  • 2 Tablespoons (16 g) arrowroot powder
  • 1 cup (240 ml) beef broth
  • 1/2 large avocado (100 g), sliced
  • 3 oz pickled beetroot, diced small (80 g) or 1 small beet boiled and peeled
  • 2 Tablespoons (2 g) parsley, to garnish


  1. After blitzing the cauliflower florets, place in a pan with the coconut oil and cook over a moderate heat for 8-12 minutes until cooked through, but not completely soft. Season with sea salt and set aside to keep warm.
  2. Combine the ground beef, onion powder, garlic powder and salt and form into two burger patty shapes. Heat the coconut oil in a pan and cook the patties on both sides until cooked to your liking. Remove and set aside to keep warm.
  3. Use the same pan and add a dash of coconut oil (if needed) and cook the onions over a moderate heat until softened. Add the garlic and mushrooms and increase the heat slightly to caramelize the mixture.
  4. Pour most of the beef broth into the pan. Reserve 1/4 cup of the broth and whisk with the arrowroot powder. When the mixture in the pan has reduced a bit, add in the arrowroot mixture and cook for 1-2 minutes more to reduce to a thick gravy.
  5. In the meantime, peel and slice the avocado and dice the beetroot.
  6. Serve the burger patty over the cauliflower rice (on which you have spooned the gravy) and top with the sliced avocado and diced beetroot.
  7. Garnish with parsley.


All nutritional data are estimated and based on per serving amounts.


  • Calories: 774
  • Sugar: 13 g
  • Fat: 60 g
  • Carbohydrates: 37 g
  • Fiber: 10 g
  • Protein: 27 g
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