Description
I love diving into a hearty plate of Loco Moco, where a juicy seasoned beef patty rests on fluffy steamed rice, is drenched in savory gravy, and is crowned with a perfectly cooked sunny-side-up egg—pure Hawaiian comfort on a plate.
Ingredients
2 pounds ground beef
1 large onion, finely chopped
2 cloves garlic, minced
½ cup breadcrumbs
2 large eggs (one for the patties, extras for serving)
2 teaspoons Worcestershire sauce
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons vegetable oil
2 cups beef stock
2 tablespoons all-purpose flour
1 tablespoon soy sauce
1 teaspoon Dijon mustard (optional)
4 cups cooked white rice
Fresh parsley, chopped (for garnish)
Instructions
- Prepare the beef patties: Whisk one egg in a bowl. Add ground beef, onion, garlic, breadcrumbs, Worcestershire sauce, salt, and pepper; mix gently and shape into four patties.
- Cook the patties: Heat oil in a skillet over medium-high heat. Sear patties 4–5 minutes per side until deep brown and cooked through. Transfer to a plate and tent with foil.
- Make the gravy: Reduce heat to medium. Sprinkle flour into skillet drippings and whisk to form a roux, cooking 1 minute. Gradually whisk in beef stock, scraping up browned bits. Stir in soy sauce and Dijon mustard; simmer until thickened, 3–4 minutes. Season to taste.
- Cook the eggs: Wipe skillet clean, add a bit of oil, and crack in four eggs. Cook sunny-side-up until whites are set but yolks remain runny. Season with salt and pepper.
- Assemble the loco moco: Divide rice among four plates. Place a beef patty on each, ladle gravy over the patties and rice, top each with an egg, and garnish with parsley.
Notes
Use short- or medium-grain rice for best texture and gravy absorption.
Let patties rest while you prepare the gravy for deeper flavor.
Keep the pan at moderate heat to ensure runny egg yolks.
Substitute ground turkey or pork if preferred; adjust cooking time accordingly.
Store leftovers in an airtight container in the refrigerator up to 3 days; reheat with added stock to loosen gravy.
Freeze patties and gravy separately for up to 1 month; thaw overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 plate (1/4 recipe)
- Calories: 920 kcal
- Sugar: 2 g
- Sodium: 1100 mg
- Fat: 48 g
- Saturated Fat: 20 g
- Unsaturated Fat: 28 g
- Trans Fat: 1 g
- Carbohydrates: 64 g
- Fiber: 2 g
- Protein: 60 g
- Cholesterol: 320 mg