Guy Fieri shares his Moco Loco recipe. He starts with 80/20 ground beef as the 20 percent of fat carries a lot of flavor. He adds the meat to a bowl and adds in a quarter cup of onions, salt and cracked black pepper, and kneads it to mix it up. He molds the meat into four patties and adds them to a preseasoned cast-iron skillet, where the fat coming out of the burgers will help cook them. He scrapes bits out of the pan to prep it for the gravy, then adds a little bit of butter to the fat remaining in the pan. Guy adds more onions to the pan as well as quartered cremini mushrooms, aka baby portobellos. Once the onions and mushrooms have cooked down a bit, he adds low-sodium beef stock and a splash of Worcestershire sauce. He mixes a tablespoon of cornstarch with water and adds it to the gravy to thicken it. He then dishes up rice cooked with low-sodium chicken broth and tops it with two burger patties, two sunny-side-up eggs and the cremini mushroom gravy.