Description
When it comes to local Hawaiian comfort food, there’s nothing more iconic than Loco Moco! Nestle a juicy, pan-fried beef hamburger patty into a pile of fluffy white rice, all smothered in a rich brown gravy with savory mushrooms and sweet onions.
Top it off with a perfectly fried egg, and you’ve got yourself a meal that’s as hearty as it is delicious. Whether it’s breakfast, lunch, or dinner, this classic loco moco brings the taste of Hawaii right to your kitchen!
Be sure to check out the blog post, above, to learn more about the origins of this iconic dish and the beauty of the local Hawaii food scene! It’s something I’ve enjoyed my entire life and it’s so exciting to share with you here on PWWB. ♡ Happy cooking!🤙🏼
Ingredients
Scale
loco moco assembly and 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 and mushroom beef gravy:
- 1 tablespoon unsalted butter
- 8 ounces white button or cremini (baby bella) mushrooms, cleaned, trimmed, and 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 and 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 and cook according to the manufacturer’s directions. Once the rice is done, let it steam and 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, and 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 and set aside.
- Prepare the onion and mushroom beef gravy: Add the butter to the same skillet used to pan-fry the burgers. Once melted, add the mushrooms and onion. Cook, stirring occasionally, until tender and 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, and beef base. Bring the mixture to a simmer. Once simmering, stir in the cornstarch slurry – the gravy should thicken immediately. Taste and adjust seasoning as desired. Reduce heat to keep warm for serving.
- Prepare the fried eggs: Meanwhile, as you prep and 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 and ground black pepper as desired. Cook 3-4 minutes, until the whites are set. Set aside for serving
- Loco moco assembly and 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 and mushroom gravy, then top with a fried egg. Finish with a sprinkling of thinly sliced green onion, shoyu (soy sauce), and any other condiments you love. Serve immediately. Enjoy!
Notes
- Storage and Reheating: Loco moco is a dish that’s best enjoyed fresh, though the rice, burgers, and mushroom gravy will all store well. Transfer the components to separate airtight containers and store in the refrigerator for 3-4 days. Assemble a plate of loco moco with the leftovers, heat in the microwave until warmed through, and 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 and choose from the list below, or do it all and 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 and sweet onion according to the Ingredients List, above. Transfer to separate airtight containers and store in the refrigerator for up to 5 days. (10 minutes active prep)