Description
When it comes to local Hawaii comfort food, there are few dishes more iconic than Loco Moco: a hearty burger patty served over rice, smothered with beef gravy, & topped with a fried egg. This classic Hawaii diner staple is so well-loved – by locals & visitors alike! – that you can find versions of it everywhere from drive-ins to fine dining restaurants.
This particular recipe comes to us from my mom, who was born & raised in Honolulu. It stays pretty true to classic versions you’ll find in Hawaii, consisting of 3 easy-to-make components:
- Burger patties, which Mom makes using simple ingredients & pan-fries in a cast iron skillet to build epic flavor,
- Loco moco gravy, a quick pan sauce that we make extra-hearty with the addition of thinly sliced mushrooms & sweet onions, &
- Sunnyside up eggs, whose runny yolks ooze into the rest of the loco moco as you slice into it – the perfect finishing touch!
Be sure to check out the blog post, above, to learn more about the origins of this iconic dish & the beauty of the local Hawaii food scene! It’s something I’ve enjoyed my entire life & it’s so exciting to share with you here on PWWB. ♡ Happy cooking!
Ingredients
Scale
loco moco assembly & serving:
- 2 cups Calrose rice, rinsed well
- loco moco burger patties, below
- beef gravy, below
- fried eggs, below
- 2 green onions, thinly sliced
loco moco burger patties:
- 1 tablespoon unsalted butter
- 1 pound 80% lean ground beef
- 1 large egg
- 2 tablespoons panko breadcrumbs
- 1 tablespoon Worcestershire sauce
- ½ teaspoon seasoned salt, such as Lawry’s
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
for the onion & mushroom beef gravy:
- 1 tablespoon unsalted butter
- 8 ounces white button or cremini (baby bella) mushrooms, cleaned, trimmed, & thinly sliced
- 1 medium sweet onion, thinly sliced
- 2 cups beef stock or broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon beef base
- cornstarch slurry (1 scant tablespoon cornstarch whisked with 1 tablespoon water)
for the fried eggs:
- 1 tablespoon unsalted butter
- 4 large eggs
- kosher salt & ground black pepper, to season
Instructions
- Cook the rice: Transfer the rice to the rice cooker’s inner cooking pan. To rinse the rice, cover the rice with warm water, give it a good jostle with your hands to agitate the dust off the rice’s surface, then carefully drain the water. Repeat rinsing until the water runs clear – this takes a good minute or two; be patient! Following the ratios provided in the manufacturer’s directions, add water to the inner cooking pan. Place the inner cooking pan in the rice cooker & cook according to the manufacturer’s directions. Once the rice is done, let it steam & rest for 5-10 minutes before serving.
- Form the loco moco burger patties: Preheat a large cast iron skillet over medium-high heat. Meanwhile, prep the burger patties. To a medium bowl, add the ground beef, egg, panko breadcrumbs, Worcestershire sauce, seasoned salt, onion powder, & ground black pepper. Use your hands to mix until just combined – take care not to overmix, as doing so leads to tough burgers. Divide the mixture into 4 equal portions. Form each portion into a ¾-inch thick burger patty, pressing a small indent in the center of each patty to prevent the burgers from swelling as they cook.
- Pan-fry the loco moco burger patties: Add the butter to the hot cast iron skillet. Once melted, place the loco moco hamburger patties in the skillet. Cook 3 minutes per side, until a nice crust has formed on each side of the burgers. Transfer to a plate & set aside.
- Prepare the onion & mushroom beef gravy: Add the butter to the same skillet used to pan-fry the burgers. Once melted, add the mushrooms & onion. Cook, stirring occasionally, until tender & browned, 8-10 minutes. Deglaze the skillet with beef stock, using a wooden spoon to scrape up any browned bits from the bottom of the pan, then stir in the Worcestershire sauce, & beef base. Bring the mixture to a simmer. Once simmering, stir in the cornstarch slurry – the gravy should thicken immediately. Tate & adjust seasoning as desired. Reduce heat to keep warm for serving.
- Prepare the fried eggs: Meanwhile, as you prep & simmer the gravy, prepare the fried eggs. Place the butter in a large nonstick skillet over medium heat. Once the butter is melted, carefully crack the eggs into the pan. Season with a good pinch of kosher salt & ground black pepper as desired. Cook 3-4 minutes, until the whites are set. Set aside for serving
- Loco moco assembly & serving: Pile the rice on a plate or shallow bowl, creating a nice bed for the burger. Place the loco moco hamburger on top of the rice. Smother the burger with onion & mushroom gravy, then top with a fried egg. Finish with a sprinkling of thinly sliced green onion, shoyu (soy sauce), & any other condiments you love. Serve immediately. Enjoy!
Notes
- Storage & Reheating: Loco moco is a dish that’s best enjoyed fresh, though the rice, burgers, & mushroom gravy will all store well. Transfer the components to separate airtight containers & store in the refrigerator for 3-4 days. Assemble a plate of loco moco with the leftovers, heat in the microwave until warmed through, & top with a freshly cooked fried egg.
- 15-Minute Meal Prep: This loco moco recipe has a couple of moving parts, but it all comes together pretty quickly once a little bit of prep work is out of the way. You can eliminate all active prep at dinnertime by taking care of this prep work in advance . Pick & choose from the list below, or do it all & all you have to do at dinnertime is get cooking – easy!
- Prepare the loco moco hamburgers according to Step 2 of Recipe Directions, above. Transfer the formed burger patties to an airtight container, separating them with a piece of wax or parchment paper. Refrigerate for up to 3 days. (5 minutes active prep)
- Prep the veggies. Slice the mushrooms & sweet onion according to the Ingredients List, above. Transfer to separate airtight containers & store in the refrigerator for up to 5 days. (10 minutes active prep)