Loco Moco

The classic Loco Moco is a much-loved Hawaiian dish featuring hamburger patties smothered with rich mushroom gravy, served with rice and eggs.

Course Main Course

Cuisine Hawaiian

Keyword beef, eggs, gravy, rice

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 850kcal

Combine the ground beef, panko, egg, Worcestershire sauce, salt, garlic powder, onion powder, and pepper in a large mixing bowl. Work the ingredients together with your hands until evenly distributed. Do not overwork the meat.
Portion into 4 large balls and then flatten each to form a hamburger patty. Make sure they are all the same thickness so they cook evenly. They should be about 1 ½” thick.
Heat a large cast iron skillet over medium heat. Once hot, add the oil. Place the hamburger patties in the skillet and cook each side for 5-6 minutes until browned and desired doneness is reached.
Transfer the cooked patties to a plate and set aside.

In the same skillet over medium heat, add the onions and mushrooms. Saute for 5 minutes, until the onions have softened and browned.
Stir in the minced garlic and saute for another 1-2 minutes until fragrant.
Whisk in the cornstarch until combined.
Add the beef stock, soy sauce, and Worcestershire sauce to the skillet and stir to combine. Simmer over medium heat, stirring often, until the gravy reaches the desired thickness. If it becomes too thick, add a small splash of additional beef broth.
Reduce to a low simmer to keep warm while making the eggs.

Heat another skillet over medium heat.
Once hot, add 1 tablespoon of oil and fry the eggs until they reach the desired doneness. Loco Moco eggs are typically cooked sunny side up with a runny yolk.
Remove from the heat and season with salt and pepper if desired.

Cooking times will vary depending on how thick you make the hamburger patties. Use a meat thermometer to check for desired doneness. I cooked mine to an internal temp of 160F.
Instead of ground beef for the patties, you can opt to use a leaner meat such as ground turkey. Island favorites to change it up: sliced spam, poke, corned beef, or corned beef hash in place of the beef patty.
Oil may not be necessary when using a nonstick pan however I find that it crisps the patties nicely.
Beef broth can be used in place of beef stock if that’s what you have. Beef stock is richer and thicker. When using beef broth, you can add an additional 1 tablespoon of cornstarch if needed to thicken the gravy.

STORING

Store leftover hamburger patties in an airtight container in the refrigerator for up to 3-4 days.
Store the gravy separately in an airtight container in the refrigerator for up to 3-4 days.
I recommend cooking the eggs fresh when you’re ready to eat, especially if it’s sunny side up.