📝 About This Recipe
Born in the surf town of Hilo, Hawaii, the Loco Moco is the ultimate island comfort food that defies traditional meal boundaries. This soul-satisfying dish features a mountain of fluffy white rice topped with a juicy, seared ground beef patty, smothered in a rich, silken brown gravy and crowned with a crisp-edged fried egg. It’s a harmonious symphony of textures and savory flavors that brings the warmth of the Pacific straight to your kitchen table.
🥗 Ingredients
The Beef Patties
- 1.5 lbs Ground Beef (80/20 lean-to-fat ratio for maximum juiciness)
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- to taste Kosher Salt and Black Pepper
The Umami Gravy
- 2 cups Beef Broth (low-sodium preferred)
- 3 tablespoons Unsalted Butter
- 3 tablespoons All-Purpose Flour
- 2 teaspoons Soy Sauce (adds deep color and salt)
- 1 teaspoon Ketchup (the secret ingredient for tang and body)
- 1/2 cup Yellow Onion (thinly sliced)
- 1 cup Cremini Mushrooms (sliced (optional but recommended))
Assembly and Garnish
- 4 cups White Rice (cooked, preferably short-grain Calrose)
- 4 pieces Large Eggs (at room temperature)
- 2 stems Green Onions (finely sliced on a bias)
- 1 tablespoon Vegetable Oil (for frying)
👨🍳 Instructions
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1
In a large mixing bowl, gently combine the ground beef, Worcestershire sauce, garlic powder, and onion powder. Do not overwork the meat, as this leads to a tough patty.
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2
Divide the meat into 4 equal portions and shape them into patties about 3/4-inch thick. Use your thumb to make a slight indent in the center of each to prevent bulging during cooking.
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3
Heat a large cast-iron skillet or heavy pan over medium-high heat with a drizzle of oil. Season the patties generously with salt and pepper right before they hit the pan.
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4
Sear the patties for 4-5 minutes per side until a deep brown crust forms and the internal temperature reaches 155-160°F. Remove patties from the pan and set aside on a plate to rest.
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5
In the same skillet (keep those flavorful beef drippings!), melt the butter. Add the sliced onions and mushrooms, sautéing for 5-6 minutes until softened and caramelized.
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6
Sprinkle the flour over the vegetables and whisk constantly for 2 minutes to create a roux. It should smell slightly nutty and turn a light tan color.
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7
Slowly pour in the beef broth while whisking vigorously to avoid lumps. Stir in the soy sauce and ketchup.
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8
Simmer the gravy for 3-5 minutes until it thickens enough to coat the back of a spoon. Taste and adjust seasoning with salt and pepper if needed.
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9
While the gravy simmers, heat a small non-stick skillet over medium-low heat with a little butter or oil. Fry the eggs one or two at a time, keeping the yolks sunny-side up and runny.
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10
To assemble, place two generous scoops of hot white rice in the center of a wide bowl or plate.
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11
Place a beef patty directly on top of the rice mound.
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12
Ladle a generous amount of the hot onion and mushroom gravy over the patty, letting it cascade down the sides of the rice.
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13
Carefully slide a fried egg on top of the gravy-covered patty.
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14
Garnish with a handful of fresh green onions and serve immediately while the egg yolk is liquid gold.
💡 Chef's Tips
For the most authentic experience, use short-grain or medium-grain 'sticky' rice rather than long-grain basmati or jasmine. Don't wash your pan after searing the beef; those brown bits (fond) are essential for a deep, complex gravy flavor. If your gravy gets too thick, whisk in a splash of water or extra broth until the desired consistency is reached. Ensure your eggs are fresh so the yolk sits high and proud on top of the dish. For a 'Super Loco,' add a side of Hawaiian Macaroni Salad—the creamy mayo base perfectly balances the savory gravy.
🍽️ Serving Suggestions
Serve with a side of chilled Hawaiian Macaroni Salad for the classic 'Plate Lunch' feel. Pair with a cold Pineapple Plantation Iced Tea or a Kona Longboard Lager. A side of quick-pickled cucumbers (sunomono) provides a bright acidity that cuts through the richness. For extra heat, serve with a bottle of Hawaiian chili pepper water or Sriracha on the side.