📝 About This Recipe
A true cornerstone of Hawaiian comfort food, the Loco Moco is a soul-satisfying tower of white rice, a juicy wagyu-style beef patty, and a rich, velvety brown gravy, all crowned with a perfect sunny-side-up egg. Originating in Hilo in the 1940s, this dish represents the ultimate fusion of island hospitality and hearty American flavors. Every bite offers a decadent contrast between the runny golden yolk, the savory umami of the mushroom-infused gravy, and the clean simplicity of steamed jasmine rice.
🥗 Ingredients
The Beef Patties
- 1.5 pounds 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 (freshly cracked)
The Rich Brown Gravy
- 3 tablespoons Unsalted Butter
- 1 cup Cremini Mushrooms (thinly sliced)
- 1/2 cup Yellow Onion (finely diced)
- 3 tablespoons All-Purpose Flour
- 2.5 cups Beef Stock (low sodium, high quality)
- 2 teaspoons Soy Sauce (for depth and color)
- 1 teaspoon Worcestershire Sauce
Base and Toppings
- 4 cups White Jasmine Rice (cooked and hot)
- 4 pieces Large Eggs (freshest possible for better yolks)
- 2 tablespoons Green Onions (thinly sliced for garnish)
- 1 teaspoon Furikake (optional seasoning for the rice)
👨🍳 Instructions
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1
Start by cooking your jasmine rice according to package instructions. Keep it warm and covered until ready to plate.
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2
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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3
Form the meat into 4 equal-sized patties, about 3/4 inch thick. Press a slight indentation into the center of each patty with your thumb to prevent them from puffing up while cooking.
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4
Heat a large cast-iron skillet over medium-high heat with a splash of oil. Season the patties generously with salt and pepper right before they hit the pan.
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5
Sear the patties for 4-5 minutes per side until a deep brown crust forms and they reach your desired doneness. Remove patties from the pan and set aside on a plate to rest.
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6
In the same skillet (don't wipe it out!), melt the butter. Add the sliced mushrooms and onions, sautéing for 5-6 minutes until softened and caramelized.
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7
Sprinkle the flour over the vegetables and whisk constantly for 2 minutes to cook out the raw flour taste, creating a light brown roux.
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8
Slowly pour in the beef stock while whisking vigorously to avoid lumps. Stir in the soy sauce and Worcestershire sauce.
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9
Simmer the gravy for 5-8 minutes until it thickens enough to coat the back of a spoon. Taste and adjust seasoning with salt and pepper.
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10
While the gravy simmers, heat a non-stick pan over medium-low heat with a little butter. Crack the eggs and fry them 'sunny-side-up' until the whites are set but the yolks remain liquid (about 3 minutes).
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11
To assemble, place two large scoops of hot rice in a wide bowl. Top with a beef patty, then ladle a generous amount of hot gravy over the meat and rice.
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12
Carefully place one fried egg on top of each stack. Garnish with sliced green onions and a sprinkle of furikake if desired. Serve immediately while the steam is rising!
💡 Chef's Tips
Use a high-fat content beef (80/20) to ensure the patties stay moist under the hot gravy. Don't skimp on the rice quality; a sticky, short-grain or jasmine rice provides the best structure for the gravy. For the smoothest gravy, ensure your beef stock is added gradually while whisking the roux. If you want an extra authentic touch, add a dash of liquid smoke to the gravy for that 'island grill' aroma. Always rest your burger patties for 3 minutes before plating to keep the juices locked inside.
🍽️ Serving Suggestions
Serve with a side of classic Hawaiian Macaroni Salad for the full 'Plate Lunch' experience. A cold Kona Longboard Island Lager pairs beautifully with the rich, salty flavors. For a spicy kick, provide a bottle of Hawaiian chili pepper water or Sriracha on the side. A side of pickled ginger or 'namasu' (pickled cucumbers) offers a bright acidity to cut through the richness. Finish the meal with a slice of chilled haupia (coconut pudding) or fresh pineapple.