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A beloved Hawaiian comfort food classic. A juicy hamburger patty sits on a bed of fluffy white rice, smothered in rich, savory brown gravy and crowned with a perfect sunny-side-up egg. It's a hearty, satisfying meal that brings the taste of the islands to your kitchen.
For 4 servings
Cook the Rice: Rinse the short-grain rice under cold water until the water runs clear. Cook the rice with 3 cups of water according to your rice cooker's instructions or on the stovetop. Once cooked, fluff with a fork and keep warm.
Form the Patties: In a medium bowl, combine the ground beef, garlic powder, onion powder, 1 tsp salt, and 0.5 tsp black pepper. Mix gently with your hands until just combined—do not overwork the meat. Divide the mixture into four equal portions and form them into patties about 1/2-inch thick. Press a slight indent into the center of each patty to prevent it from puffing up during cooking.
Cook the Patties: Heat vegetable oil in a large skillet or cast-iron pan over medium-high heat. Once shimmering, carefully place the patties in the skillet. Cook for 3-5 minutes per side, until a deep brown crust forms and they are cooked to your desired doneness (160°F for well-done). Remove the patties and set them aside on a plate. Do not wipe the skillet clean; the browned bits (fond) are essential for the gravy.
Make the Gravy: Reduce the heat to medium. Add the butter to the same skillet, allowing it to melt and scrape up some of the fond. Add the chopped onion and sauté for 3-4 minutes until softened and translucent. Sprinkle the flour over the onions and whisk constantly for 1 minute to cook out the raw flour taste, creating a roux. Gradually pour in the beef broth while whisking continuously to prevent lumps. Stir in the soy sauce and Worcestershire sauce.
Simmer and Thicken Gravy: Bring the gravy to a simmer. Let it cook, stirring occasionally, for 4-6 minutes, until it has thickened enough to coat the back of a spoon. Taste and season with additional salt and pepper if needed. You can return the patties to the pan to keep them warm in the gravy if you like.
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A beloved Hawaiian comfort food classic. A juicy hamburger patty sits on a bed of fluffy white rice, smothered in rich, savory brown gravy and crowned with a perfect sunny-side-up egg. It's a hearty, satisfying meal that brings the taste of the islands to your kitchen.
This hawaiian recipe takes 40 minutes to prepare and yields 4 servings. At 833.05 calories per serving with 52.64g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
Fry the Eggs: While the gravy simmers, heat a separate non-stick pan over medium heat with a little butter or oil. Crack the eggs into the pan and fry them sunny-side up for 2-3 minutes, until the whites are set but the yolks are still runny.
Assemble and Serve: To assemble, scoop a generous portion of warm rice onto each plate or bowl. Place a hamburger patty on top of the rice. Smother the patty and rice with the hot brown gravy. Carefully top each with a sunny-side-up egg. Garnish with sliced green onions and serve immediately.
Replace the hamburger patty with other Hawaiian favorites like fried Spam, Portuguese sausage (Linguica), teriyaki chicken, or even a crispy chicken katsu cutlet.
Sauté 8 oz of sliced cremini mushrooms in the pan after removing the patties and before adding the onions. This adds an extra layer of umami flavor to the gravy.
Use a plant-based ground meat substitute for the patty and vegetable broth for the gravy. A grilled portobello mushroom cap also makes a great substitute.
Top your Loco Moco with furikake seasoning, crispy fried onions, or a side of macaroni salad for the full Hawaiian plate lunch experience.
The combination of ground beef and a large egg provides a significant amount of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Beef is a rich source of heme iron, a type of iron that is easily absorbed by the body. Iron is crucial for producing red blood cells and preventing anemia, helping to maintain energy levels.
Both beef and eggs are excellent sources of B vitamins, particularly B12, which is vital for nerve function and the formation of DNA and red blood cells.
The white rice provides easily digestible carbohydrates that the body can quickly convert into energy, making this a very satisfying and energy-replenishing meal.
A typical serving of Loco Moco can range from 700 to 900 calories, depending on the portion size and fat content of the beef. It is a very hearty and calorie-dense meal.
Loco Moco is a classic comfort food and is high in protein, but also high in calories, saturated fat, and sodium. It's best enjoyed as an occasional treat rather than a daily meal. You can make it slightly healthier by using leaner ground beef and low-sodium broth.
Loco Moco was created in Hilo, Hawaii, in 1949 at the Lincoln Grill. It was invented for local teenagers who wanted something cheap, fast, and filling. The name 'Loco Moco' was coined because one of the boys was nicknamed 'Loco' (crazy), and 'Moco' was added because it rhymed.
Traditionally, short-grain white rice or Calrose rice is used. Its slightly sticky texture is perfect for soaking up the gravy and holding the components of the dish together.
You can prepare the rice, patties, and gravy ahead of time and store them separately in the refrigerator for up to 3 days. Reheat them gently and fry a fresh egg just before serving for the best experience.
Lumps usually form when the liquid is added too quickly to the flour-butter mixture (roux). To fix it, you can either whisk vigorously for a few minutes to break them up or, for a perfectly smooth gravy, pour it through a fine-mesh sieve.