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This loco moco is an amazing Hawaiian comfort food classic made by topping rice with a fried burger, which is then smothered with a rich, brown gravy and finished with a fried egg. Seriously, how did it take until 1949 for someone to think of this combination? Sometimes, we all get hangry, so this cheap, filling bowl of goodness is the perfect solution, whether you’re a broke student or an older professional who wishes you were. Garnish with green onions.
Ingredients
- 2 (4 ounce) patties ground beef
- 1 pinch salt and freshly ground black pepper to taste
- 1 pinch cayenne pepper
- 1 ½ cups beef stock
- 4 teaspoons soy sauce
- 1 teaspoon Worcestershire sauce
- 4 teaspoons cornstarch
- 2 teaspoons ketchup
- 2 teaspoons white sugar (Optional)
- 2 drops sesame oil, or to taste
- 2 teaspoons unsalted butter, divided
- 2 tablespoons minced green onions, white and light green parts only
- 2 eggs
- 2 cups hot cooked white rice
Directions
Step 1
Season patties with salt, pepper, and cayenne; set aside.
Step 2
Whisk together beef stock, soy sauce, Worcestershire sauce, cornstarch, ketchup, sugar, and sesame oil in a bowl; set aside.
Step 3
Melt 1 teaspoon butter in a skillet over medium-high heat. Cook patties in the hot skillet until the bottoms are nicely browned, about 5 minutes. Flip patties; add green onions and cook until both beef and onions are browned, 4 to 5 minutes. Remove patties and most of green onions to a plate.
Step 4
Pour beef stock mixture into the skillet. Stir, scraping up browned bits from the bottom, until thickened, about 2 minutes. Reduce heat to low and reserve gravy until needed.
Step 5
Melt remaining butter in another skillet over medium heat. Add eggs to the skillet and fry side-by-side until whites are set and yolks are still runny.
Step 6
Divide rice between 2 serving bowls. Place patties over rice, spoon gravy on top, and add fried eggs.
Step 7
Serve hot and enjoy!
Chef’s Notes:
I recommend using a thin 4-ounce patty because it's easier to eat and provides a better beef-to-rice-to-gravy ratio.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 608 | |
| % Daily Value * | |
| Total Fat25g | 32% |
| Saturated Fat10g | 49% |
| Cholesterol267mg | 89% |
| Sodium963mg | 42% |
| Total Carbohydrate60g | 22% |
| Dietary Fiber1g | 5% |
| Total Sugars9g | |
| Protein34g | |
| Vitamin C13mg | 67% |
| Calcium75mg | 6% |
| Iron6mg | 32% |
| Potassium550mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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I made this and it turned out pretty well. The only change was to use a brown rice/wild rice blend since we can’t eat white rice any more. My burgers were 4-5 ounces so I put two on the plate topped with the egg. I let my gravy get fairly thick and I only used 1 tsp of sugar. This is a good and filling meal.
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I used liquid amino instead of soy sauce.
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aloha nui loa!
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Mushroom gravy …yum
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Pretty good. Did enjoy the sauce as did my husband. Didn?t include the egg but will next time!
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We’ve made this a few times following the recipe exactly, it’s great. We also made it with frozen hamburger patties and a packet of brown gravy and water in place of cornstarch and beef stock, not quite the same but still very good and saves some time.
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As we sat down to eat I realized I forgot the ketchup. My hubby loved it anyway. He said it was a definite keeper. We love dishes with fried eggs. The eggs brought this dish up from a 3-4 star to a 5 star dish.
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My son just recently realized he likes sunny-side up eggs. So when I saw this recipe required sunny-side up eggs, on top of a burger, on top of a bed of rice… (ALL favorite foods) .. It was a no brainer and we have a new addition to our menu.
side note – I had leftover sauce and used it to sprinkle on top of some plain, sauted shrimp & veggies i had the following day for lunch – not bad!
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Absolutely amazing, I did however modify slightly. I infused cara cara oranges and ginger into the rice. Loved it!!
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Easy to make, a great fusion, one plate meal, added baby bok choy, yummy!
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We used a cast iron skillet and we added red/yellow onions to skillet after cooking patties then added gravy mixture. We also opted not to use the optional sugar from the ingredients. It was delicious and simple. We will definitely make this again.
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I have made this twice now, and it turned out amazing both times. The gravy has a great depth of flavor. I’ve just used minute rice each time, but I have tried to elevate it a little with seasoning. The most recent time I made it, I added garlic/onion powder, turmeric, sage, thyme, and a little chili oil. It was beautifully aromatic, and complemented the patty and gravy well!
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Excellent flavour combo… but I have a ‘tip’ – whenever I make a roast – (beef, chicken, turkey, pork etc.) I make a LOT of gravy….and I freeze the leftover gravy (label the lid!!!) so I have it already made & soooo flavourful for making things like this or Salisbury steak or adding to a batch of stew or meatballs or soup – wherever you want that lovely taste.
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So yummy! I halved the sugar and I shouldn?t have. It could use the sweetness to send it over edge of yumminess! So don?t skip the sugar. But it?s still good either way
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Easy to follow directions. So delicious!!
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Followed the recipe exactly, except substituted tapioca starch due to a food sensitivity. Easy to make and absolutely delicious.
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This was the best beef gravy that I have ever made!!!
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Excellent Flavor. Diner comfort food at its best. Great tips make it even better.
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Let me start off by saying this is the first time I have ever had Loco Moco so I don’t have anything to compare it to but this recipe was just ok. It didn’t have much flavor. My husband and I like food with lots of flavor so we didn’t care for this but our daughter did like it.
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Perfect recipe. Better than most I had in Hawaii.
I realized I don’t have any measuring cups so I did have to eye ball everything. It turned out amazing. Can’t wait to make it again. -
Delicious classic.
– Slightly too salty, will try 3 teaspoons next time
– Added mushrooms -
This was great! I would make the patties thinner as the notes indicate.
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I go for loco moco whenever I see it on a menu. Whether it’s in Hawaii or back at home in Cali and have been let down many times. This gravy has changed my view on loco moco, My husband doesn’t care for loco moco and used to wonder why I always order it, now he requests mine regularly. From now on I’ll be comparing loco moco gravy to this. Granted I made a few adjustments that I think truly elevated the flavor. I use 1/2 lean ground beef & 1/2 ground pork. I also caramelize sweet onions and mix them into into the meat before searing. The onions that make it into the gravy mixture really add some glorious flavor. I love this recipe as a base for the gravy and make it at least 2x month. Thanks for the inspo Chef John! I’ll never have to hunt for good loco moco again.
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Very good as always with Chef John?s recipes! The only thing I did different is add a saut?ed yellow onion to the gravy like another reviewer suggested and it was A-1 (not the steak sauce). I have a new favorite easy meal!
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I can’t believe it took me this long to make this! So easy and yet so incredibly delicious! I made a few changes… 1) half lb patties each. 2) omitted the ketchup and sugar from the gravy… subbed in some Maggi sauce, garlic powder, onion powder. 3) omitted (okay… forgot!) the green onions. But basically the same recipe. This didn’t take too long to cook or assemble. The result was insanely good. Might become a staple meal now!
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This is Really great- lovet he gravy with rice – im in to the big beef – one gotte Eat,right ..anyway this is just great
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I wasn?t a fan of Loco moco, or at least I wasn?t impressed by the one I had from LnL over a decade ago. Made this today and hey, loco moco is pretty good! That sauce over the sticky rice makes some gooey comforting goodness. And it was SO easy and quick to make. Thanks broke college students! And of course, thanks Chef John!
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My family really enjoyed this recipe! The gravy was delish and I loved the combination of flavors.
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I would?ve preferred the gravy to be a touch thicker, so I will add a bit more cornstarch next time, but otherwise I found this to be absolutely delicious! Can?t wait to try it with spam too.
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So good yet so easy
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Great recipe easy to adjust for taste and creativity. I made almost exact had to replace plablano with green peppers and leave out cayenne for hubby. Sported hot sauce on mine to give it a little spice lol….having left over for breakfast YUM
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Made this after watching the video on youtube. I can not begin to describe the amazing flavor this had for us. So simple and was a huge hit with my family. In fact, I am on here to print the recipe because we are making it again tonight. I will add pic later.
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Super easy. I like my sauce a bit thicker. I did make a few changes to adjust to what I had in my hands. I used meatballs (the nasty pre-made pre-cooked you find in a bag in the supermarket that I had standing in the freezer for way too long). I used regular white onion and added red peppers, just because I had them. I used Truvia (just 1/4 of a package or else it would be too sweet), I think you could forgo the sugar at all. Then garlic because they were going bad and why not! cilantro because everything with cilantro tastes better, I used a chicken broth I make once a week, then I didn’t use butter to cook but did use it at the end to get the brown butter nutty flavour, but not the burnt taste.
I would never fry an egg in butter either, I love the crispy edges that, in my case, olive oil gives it. I think this is an easy great brunch recipe. Dont forget the tabasco o Sriracha!!! Everybody liked it at the table. Recommended. -
Having never been to Hawaii or heard of this dish, we thought it was a unique but delicious breakfast or dinner option! Three things; I made/had 2c cooked Jasmine rice and fried up 3 hamburger pattys. Still enough sauce for a 4th burger! Plenty of rice! Second – beef stock, depending on what you use, can be salty so use low sodium soy and omit any salt elsewhere in the recipe. I didn?t this time but agree – a tad salty so will adjust a bit next time. Finally, yes, while I didn?t, carmalized onions?!! Oh I should have! Next time I will! Taste and texture add to this! As always Chef John – I love your twists and spins on recipes for people like me to try new food combinations! Thank you!
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Made this for the first time. I thought the beef-to-rice-to-gravy ratio was off with the one patty, I’ll use two four ounce patties next time, and two eggs per serving. but it was very good, really enjoyed all the flavors. I like thick gravy, so i added two more teaspoons of cornstarch to make the gravy thicker.
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I made this recipe, with a few modifications, and served with a side of Hawaiian Mac Salad. It’s going into our regular recipe rotation. I added Worcestershire sauce (1 teaspoon), seasoned salt (1/4 teaspoon), freshly ground black pepper and 1/2 teaspoon of garlic powder to the burger and mixed it in thoroughly before forming the patties. I cut the broth/stock back to 3/4 cup. Using 1-1/2 cups makes way too much gravy and it will be wasted. I also minced up some yellow onion and a couple of button mushrooms and sauteed those in the butter after I cooked the burgers. The eggs were cooked sunny side up and I omitted the sesame oil altogether as it just wasn’t necessary.
As the recipe is written, I give it 3.5 stars, with my tweaks, it’s 5 stars. -
This recipe works if you adopt the tweeks that are suggested by the witchywoman but otherwise it is a mess! Bad idea to suggest using non-descript ground beef patties. IMO! Are you supposed to just pick a package off the grocer’s shelf in the frozen food aisle?
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Uno delicious! Added lots of caramelized onions which is traditional on this island fav. Sorry Chef John had to make it with the onions and mushroom gravy. Have spent a lot of time on the big island where this dish was invented at cafe 100. ??
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Had this dish recently at a restaurant, so wanted to try it at home. Searched the web for a recipe and found several, but as soon as I saw this one from Chef John, I knew my search was over. Prepared as per recipe instructions and ingredient list except used a small diced onion in gravy and chopped chives on top. (I did not have any green onions on hand). It was very delicious and better than the one I had at the restaurant. Another keeper from Chef John!
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This recipe is amazing and my kids absolutely loved it, they request that I make it for them all the time!! And it’s definitely worth noting that it’s a great recipe as-is. It doesn’t need any tweaks and if it turns out to be a mess for you, then sad to say that’s definitely a YOU problem and NOT a recipe problem. Also, butchering a recipe and proclaiming it better than the original simply because it suits your personal tastes is pretty darn arrogant. Sesame seed oil works beautifully in this recipe.
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WOW, We have made this dish over a dozen times now. Thank you so very much CHEF JOHN for sharing this recipe with us! It is a GREAT recipe. We keep varying the ingredients when we make it. This last time we used some leftover Italian beef stock. OH MY. We think that was the best version of CHEF JOHNS recipe yet. Again WE TIP OUR HAT to the GREAT CHEF JOHN for his insightful and inspiring recipes. He truly makes cooking delicious and fun. PLEASE keep the recipes coming.
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