Loco Moco Recipe

Loco Moco is a quick and easy classic Hawaiian comfort food perfect for breakfast, lunch, or dinner. Made with fluffy white rice topped with a hearty beef hamburger patty smothered in an onion and mushroom gravy and topped with a delicious fried egg. So good!

Hawaiian food is fantastic. It’s hearty, filling, and probably some of the most comforting food you will ever try. Loco Moco is a perfect example of this. A beautiful combination of stick-to-your-ribs white rice topped with a ground beef patty, all smothered in the most amazing mushroom and onion brown gravy. But wait – that’s not all. There’s also a fabulous fried egg with the most delicious drippy yolk to top it all off. If you really want to go all-in (you know, full Hawaiian island experience), you can make it a plate lunch by adding a side of Hawaiian macaroni salad and a side of white rice.

“Loco Moco” is a traditional Hawaiian dish. The classic version consists of white rice, topped with a burger patty, a sunnyside-up egg, and brown gravy. Variations of loco moco may include or replace the ground beef patty with spam, ham, Portuguese sausage, bacon, kalua pork, teriyaki beef or chicken, fish, or anything else you might fancy. It’s a favorite comfort food in Hawaii and can be found at many fast food restaurants, roadside stands, and island restaurants. The dish is high in calories but very filling and satisfying.

1. Season the Ground Beef: In a large bowl, combine the ground beef, soy sauce, parsley, garlic powder, onion powder, Worcestershire sauce, black pepper, and salt. Mix well. Divide the mixture into four equal-sized patties that are about ½-inch thick.

Tip: For best results, use 80/20 ground beef or 80% lean ground beef with 20% beef fat.

2. Cook the Hamburger Steak: Add a little butter and olive oil to a large skillet set over medium-high heat. Once the butter has melted and the pan is hot, add the beef patties and cook for 4-5 minutes on each side or until they are cooked to your desired doneness. Remove the patties from the skillet and set aside.

3. Caramelize the Onions and Mushrooms: For the best-tasting umami-flavored gravy, cook the onions with a little more butter and olive oil in the same skillet that was used to cook the hamburgers. Once the onions have softened slightly, add the mushrooms and cook for at least 10-15 minutes, or enough time to let them caramelize a little. At the very end, stir in the minced garlic and cook until fragrant.

4. Combine the Broth Ingredients: In a large measuring cup or bowl, whisk the beef broth, soy sauce, cornstarch, Worcestershire sauce, and black pepper until combined. The cornstarch is what will thicken your gravy.

5. Combine the Broth with the Vegetables: Pour the broth over the onions and mushrooms, whisking well to combine. Bring to a gentle simmer and cook until the gravy thickens.

6. Fry Some Eggs: In a new skillet, heat a little olive oil (or butter) over medium heat, crack two eggs into the skillet, and season with salt and pepper. Fry the eggs without moving them for 4-5 minutes or until the whites are cooked, but the yellows are still runny.

7. Serve: Place a scoop of cooked rice on a plate and top with a generous spoonful of gravy, a burger patty, and a fried egg. Garnish with freshly chopped green onions, if desired.

Leftover loco moco makes really fantastic fried rice. Reheat the rice and break apart the beef patty in a large skillet set over medium heat until heated through. Push the rice and beef to one side of the pan and use the other half of the pan to scramble a couple of eggs. Once the eggs are cooked, mix the eggs into the rice mixture. Reheat the gravy in the microwave and pour over the fried rice mixture.

If you try making this easy Loco Moco Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

About Jessica

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.