Loco moco is a dish featured in contemporary Hawaiian cuisine. There are many variations, but the traditional loco moco consists of white rice, topped with a hamburger, a fried egg, and brown gravy.
I have no idea why it’s taken me so long to try this dish, but OMG… thanks to DoorDash food delivery, I finally did, and I’m so in love!
The loco moco reminds me of the Japanese “hambagu” – one of my favorite dishes from childhood. I thin the key difference is, the hambagu patty is served with sauce made of ketchup and Tonkatsu sauce instead of gravy.
So like everything else I fall in love with, I wanted to learn how to make it myself, so I can customize it exactly how I want, and have it whenever I want!
- 4 cups white rice
- 1 lb ground beef
- 1/4 cup sweet yellow onions diced
- salt & pepper to taste
- cooking oil
- 1 tbsp unsalted butter
- 1/4 cup cremini mushrooms chopped
- 1/4 cup sweet yellow onions
- 1 1/2 cup beef broth
- 1 tsp Worcestershire sauce
- 1 tbsp cornstarch
- cooking oil
- 4 eggs
- Mix ground beef, onions, and salt & pepper in large mixing bowl. Form 4 medium patties and set aside.
- Set large pan on high heat. Drizzle cooking oil and set patties in pan. Cover pan with a lid to seal in moisture. Cook until well browned on first side, (3 - 4 mins)
- Remove lid, flip over patties, replace lid and continue cooking until finished, Remove burgers and keep warm.
- Add butter to pan with the drippings. (Use same pan burgers were cooked in)
- Saute mushrooms and onions until golden brown (5 minutes)
- Add beef broth and Worcestershire sauce, bring to a boil and reduce heat. Cook for 2 to 3 mins.
- In a separate bowl, mix cornstarch with 1 tablespoon water to make a paste. Slowly add into gravy, stirring until thickened.
- Season with salt and pepper. Cover and keep warm until ready for use.
- Scoop cooked rice on plate, place 2 burgers on top, then eggs and pour gravy. Serve with sliced red onions and avocado!