Classic Loco Moco Recipe

Classic loco moco with hamburger patty, white rice and decadent mushroom gravy.

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Loco Moco is a classic Hawaiian comfort food made with white rice, a flavorful burger patty, savory mushroom-onion gravy, and a perfectly fried egg on top. Hearty, satisfying, and packed with bold umami flavor!

Prep Time15

Cook Time30

Course: Main, Main Course

Cuisine: Hawaiian

Keyword: classic loco moco, Hawaiian loco moco, loco moco with gravy

Servings: servings

Calories: 719kcal

Author: Samantha Ferraro

Equipment

Ingredients

For the Burger Patties:

1 pound ground beef 80/20 preferred
½ yellow onion finely diced
¼ cup panko breadcrumbs
1 large egg
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon ground black pepper
1 tablespoon neutral oil for cooking

For the Mushroom Onion Gravy:

½ yellow onion thinly sliced
½ pint baby bella mushrooms sliced
1 tablespoon unsalted butter
2 tablespoons neutral oil or reserved pan drippings
¼ cup all-purpose flour
1½ cups beef stock
1 to 2 teaspoons Worcestershire sauce
1 to 2 teaspoons soy sauce
Kosher salt and black pepper to taste

For Serving:

4 large eggs
3 to 4 cups cooked white rice jasmine or Calrose recommended
Furikake optional
Thinly sliced green onions for garnish

US Customary - Metric

Instructions

Make the Burger Patties: In a large mixing bowl, combine the ground beef, finely diced onion, panko breadcrumbs, egg, Worcestershire sauce, soy sauce, garlic powder, salt, and pepper.
Mix gently with your hands or a spoon until just combined—be careful not to overmix. Divide the mixture into four equal portions and form into wide, flat patties (they will shrink slightly as they cook).
Cook the Patties: Heat a large skillet over medium-high heat and add one tablespoon of oil. Sear the patties for 3-4 minutes per side, or until they reach your preferred doneness. Remove from the pan and set aside.
Make the Gravy: In the same pan, add the sliced mushrooms and cook for about 5-6, or until browned. Add the sliced onions and sauté for another 7-8 minutes until just caramelized. Stir in the butter and additional oil if needed. Sprinkle in the flour and stir for one to two minutes to cook out the raw flavor.
Slowly whisk in the beef stock, stirring constantly to avoid lumps. Simmer the gravy for 5-7 minutes, or until thickened. Season with Worcestershire sauce, soy sauce, salt, and pepper to taste.
Fry the Eggs: In a clean skillet, fry the eggs over medium heat until the whites are set but the yolks are still runny, about two to three minutes.
Assemble and Serve: Scoop the rice onto plates or bowls. Top each serving with a cooked burger patty, spoon over the mushroom onion gravy, and finish with a fried egg. Garnish with furikake and green onions, if desired.

Nutrition