Why You’ll Love This Recipe

• Ultimate Hawaiian comfort food
• Simple, accessible ingredients
• Perfectly balanced savory flavors
• Highly customizable to your taste
• Ideal for a hearty brunch or satisfying dinner

Equipment You’ll Need

• Large skillet (cast iron recommended)
• Saucepan or rice cooker
• Mixing bowl
• Whisk
• Spatula
• Measuring cups and spoons

Ingredients

• For the Rice:
• 2 cups short-grain white rice
• 3 cups water
• For the Hamburger Patties:
• 1.5 lbs ground beef (80/20 lean to fat ratio)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• For the Gravy:
• 2 tablespoons butter
• 1/2 cup sliced yellow onion (optional)
• 1/2 cup sliced mushrooms (optional)
• 2 cups beef broth
• 2 tablespoons soy sauce (or shoyu)
• 1 teaspoon Worcestershire sauce
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• For Assembly:
• 4 large eggs
• 1 tablespoon vegetable oil or butter for frying eggs
• 2 green onions, thinly sliced for garnish

Instructions

1. Step 1: Cook the Rice. Rinse the rice under cold water until the water runs clear. Cook the rice according to your rice cooker’s instructions or using a saucepan on the stovetop. Keep it warm once cooked.
2. Step 2: Form the Patties. In a large mixing bowl, gently combine the ground beef, garlic powder, onion powder, 1 tablespoon Worcestershire sauce, salt, and pepper. Be careful not to overmix, as this can make the patties tough. Form the mixture into four equal-sized patties, about 1/2-inch thick.
3. Step 3: Cook the Patties. Heat a large skillet over medium-high heat. Place the patties in the hot skillet and cook for 3-4 minutes per side, or until they are browned and cooked to your desired doneness. Remove the patties from the skillet and set them aside on a plate. Do not wipe the skillet clean; the browned bits (fond) are packed with flavor for the gravy.
4. Step 4: Make the Gravy. Reduce the skillet heat to medium. Add the butter to the pan. If using, add the sliced onions and mushrooms and sauté until softened and browned, about 5 minutes. Pour in the beef broth, soy sauce, and 1 teaspoon of Worcestershire sauce, scraping the bottom of the pan with a whisk or spatula to release all the flavorful bits.
5. Step 5: Thicken the Gravy. In a small bowl, whisk together the cornstarch and cold water to create a slurry. While whisking the broth in the skillet, slowly pour in the cornstarch slurry. Bring the gravy to a simmer and continue to cook, whisking constantly, until it has thickened, about 1-2 minutes. Season with salt and pepper to taste. Reduce heat to low to keep warm.
6. Step 6: Fry the Eggs. In a separate non-stick skillet, heat the vegetable oil or butter over medium heat. Crack the eggs into the pan and fry them sunny-side up, until the whites are set but the yolks are still runny.
7. Step 7: Assemble the Loco Moco. To assemble, place a generous scoop of hot rice on each plate. Top the rice with a hamburger patty. Liberally ladle the hot brown gravy over the patty and rice. Carefully place a fried egg on top of the gravy. Garnish with sliced green onions and serve immediately.

Expert Cooking Tips

• For the juiciest patties, use 80/20 ground beef and handle the meat as little as possible when forming the patties.
• The key to a flavorful gravy is using the drippings from the cooked hamburger patties. Don’t skip this step!
• To ensure a smooth, lump-free gravy, make sure your cornstarch is fully dissolved in cold water before adding it to the hot liquid.
• For the classic Loco Moco experience, the egg yolk must be runny. Cook it sunny-side up or over-easy for that perfect ‘sauce’.

Substitutions and Variations

Don’t have ground beef? You can substitute it with ground turkey, pork, or even a veggie burger. A classic variation uses a slice of pan-fried Spam instead of a hamburger patty. For the rice, you can use brown rice or even quinoa for a healthier twist, though short-grain white rice is traditional. If you’re short on time, a good quality store-bought brown gravy can work in a pinch.

Common Mistakes to Avoid

The most common mistake is overworking the ground beef, which results in dense, tough patties. Mix the ingredients just until combined. Another pitfall is creating lumpy gravy; always mix cornstarch with cold water to form a slurry before adding it to the hot broth. Finally, don’t serve with cold components. The rice, patty, and gravy should all be hot to create the intended comforting experience.

Serving Suggestions

The Loco Moco is a complete meal in itself, but for an authentic Hawaiian ‘plate lunch’ experience, serve it with a side of creamy macaroni salad. A simple green salad with a light vinaigrette or some fresh pineapple slices can also provide a refreshing contrast to the richness of the dish.

Storage and Reheating Tips

It’s best to store the components separately in airtight containers in the refrigerator for up to 3 days. Reheat the rice, patty, and gravy gently in the microwave or on the stovetop. For the best experience, always cook the eggs fresh right before serving, as reheated fried eggs can become rubbery.

Frequently Asked Questions

What is the origin of the name ‘Loco Moco’?

The dish was created in the 1940s in Hilo, Hawaii, for a group of teenagers. They wanted something cheap and filling. The name was coined because one of the boys, George Okimoto, had the nickname ‘Crazy’ (Loco in Spanish). ‘Moco’ was added simply because it rhymed and sounded good. It has no direct translation in this context.

Can I make this recipe gluten-free?

Yes, you can easily make Loco Moco gluten-free. Use a gluten-free soy sauce (tamari) and a gluten-free Worcestershire sauce in the patty and gravy. Ensure your beef broth is also certified gluten-free.

Can I prepare any parts of the Loco Moco ahead of time?

Absolutely. You can cook the rice and make the gravy a day or two in advance and store them in the fridge. You can also form the hamburger patties and keep them refrigerated. When you’re ready to eat, simply reheat the components and cook the patties and eggs fresh.

Conclusion

The Loco Moco is more than a recipe; it’s an experience. It’s a testament to the simple genius of Hawaiian cuisine, where humble ingredients are transformed into something extraordinary. Every bite is a comforting embrace—the savory beef, the rich gravy, the creamy yolk, and the fluffy rice all coming together in perfect harmony. Whether you’re recovering from a festive night, seeking a hearty brunch, or simply craving the ultimate comfort food, this Loco Moco recipe delivers satisfaction on every level. Enjoy a taste of aloha in your own kitchen.