Go Back

Loco Moco - Hawaiian Burger with Brown Gravy

Loco Moco: a savory burger patty smothered in rich gravy, served over rice, and topped with a runny fried egg—Hawaiian comfort food that belongs in the 'Onolicious Hall of Fame.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course: Breakfast, dinner, lunch
Cuisine: Hawaiian
Ingredients Equipment Method Notes

Ingredients
  

Rice:
  • 2 cups long grain rice
  • 3½ cups low-sodium chicken broth
Burgers:
  • 1 lb ground beef (80/20 blend)
  • ¼ cup diced sweet onion
  • kosher salt and freshly cracked black pepper
  • cooking oil, such as olive oil or beef tallow
Gravy: (Serves 2—double the amounts for 4 servings)
  • 1 Tbsp unsalted butter
  • ¼ roughly chopped cremini mushrooms (Slice or chop to what you prefer.)
  • ¼ cup minced sweet onion
  • 1½ cups low-sodium beef broth
  • 1 tsp Worcestershire sauce
  • 1 Tbsp cornstarch
Eggs:
  • olive oil
  • 4 large eggs
  • 2-3 Tbsp chopped fresh flat-leaf parsley, for garnish, optional
  • 2-3 Tbsp chopped fresh green onion, for garnish, optional
  • ¼ cup seeded and dices Roma tomato, for garnish, optional

Equipment

  • 12-inch skillet
  • rice cooker (optional)

Method
 

  1. For the rice: Wash the rice under cold running water until the water runs clear. In a medium saucepot over high heat, bring the chicken broth to boil. Add the rice, cover and reduce the heat to low for about 15 minutes. Remove from the heat and let stand for 5 minutes. (Alternatively, add both the rinsed rice and the chicken broth to a rice cooker and turn the machine on - it will keep the rice warm until ready to serve.) Fluff with a fork and cover. Keep warm until ready for use.
  2. For the burgers: Mix the ground beef, onions and some salt and pepper in a large mixing bowl. Form 4 medium patties and set aside.
  3. Set a large cast-iron pan over high heat. Add a drizzle of oil and set the patties in the pan. Cover pan with a lid (or a second pan) to seal in the moisture and ensure juicy patties. Cook until well browned on first side, 2 to 3 minutes. Then remove the lid, flip over, replace the lid and continue cooking to desired doneness, about 1½ to 2 minutes for medium-rare. Remove the burgers and keep warm.
  4. For the gravy: Add the butter to the pan with the drippings. Saute the mushrooms and onions until golden brown, about 5 minutes. Add the beef broth and Worcestershire sauce, bring to a boil and reduce down for 2 to 3 minutes.
  5. In a separate bowl, mix the cornstarch with 1 tablespoon water to make a smooth paste. Slowly add into the gravy, stirring constantly until thickened (about 1 minute). Season with salt and pepper. Cover and keep warm until ready for use.
  6. To prepare the eggs, start by heating a nonstick sauté pan over medium heat and adding a small amount of cooking oil. Crack the eggs into the pan, then add a splash of water and cover with a lid. Allow the eggs to cook for about 2 minutes until the whites are set. For sunny-side up eggs, remove the lid and serve. For over-easy eggs, gently flip them and cook for an additional 10 seconds. Once done, remove the eggs from the pan and keep them warm until ready to serve.
  7. To serve: Place the cooked rice on a plate, place the burgers on top, then the eggs and finally the gravy. Garnish with parsley, green onion and tomato if desired.

Notes

GRAVY: This makes enough gravy for 2 hearty servings dripping with gravy—double the ingredients if serving 4.