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Turn any day into an island celebration with this loco moco. Fluffy steamed rice sits under a juicy burger, all swimming in creamy gravy, then topped with a runny yolk. Both locals and folks visiting can’t get enough—it’s real Hawaiian comfort on your table.
I stumbled onto loco moco on a trip to Maui with my family, and now it’s our go-to Sunday brunch. There’s nothing like that silky egg and savory brown sauce—everyone gets quiet and digs in.
Irresistible Ingredients
- Water Getting the ratio right guarantees perfect fluffy rice every time
- Medium grain white rice Brings the right sticky texture that holds up under all the good stuff
Tasty Brown Gravy
- Beef bouillon paste Deepens the gravy’s savory character
- Shoyu This classic Japanese soy sauce layers in loads of flavor and just the right saltiness
- Beef stock Sets the base for a rich, full-bodied sauce
- Onion powder Brings light flavor, skips chunks
- Cornstarch Thickens up your gravy—smooth with no clumps
- Heavy cream Gets stirred in at the end for that dreamy finish
Patty Must-Haves
- Egg Helps everything stick together while cooking
- Ground beef 80/20 makes for the juiciest, most flavorful burgers
- Diced onion Sweetens up the mix and keeps things moist
- Salt and black pepper A little seasoning makes it all pop
- Mayonnaise Adds a creamy boost so patties don't dry out
- Ketchup Gives a sweet tang that brightens the meat
- Panko breadcrumbs Softens the burgers but keeps them sturdy
For the yolky eggs
- Eggs That gooey center is the best edible sauce
- Cooking oil Keeps your eggs from sticking in the pan
- Salt and black pepper Provides a simple hit of taste so the eggs stand out
Easy Steps
- Cook the Rice
- Set up your rice cooker. After giving your rice a solid rinse (until the water runs pretty clear), let the machine do its job. The rinse keeps things fluffy, not sticky. Let it go while you fix everything else.
- Mix Up the Gravy
- Whisk all the brown sauce ingredients together in a pan, saving the cream for last. Keep stirring over medium heat. You’ll see it thicken as the cornstarch does its magic. You're looking for sauce that covers a spoon but still pours easily. Take it off the burner and blend in the cream for that smooth finish.
- Shape and Fry Patties
- Combine your ground beef and patty fixings—use your hands, but go gentle or they’ll get tough. Squeeze into six burger shapes, a hair wider than your palm, and press a little dip in the middle so they stay flat. Sear in a hot pan until brown both sides and cooked all the way through.
- Make the Eggs
- Drop some oil in a nonstick skillet and heat it up. Crack in the eggs one at a time, sprinkle with salt and pepper, and cook until the whites look done but the yolks are still super runny. No crowding; if you gotta, cook your eggs in two rounds for best results.
- Put It All Together
- Scoop up some rice on each plate and top it with a burger. Pour on a good amount of gravy so it runs onto the rice. Set an egg gently on top—break that yolk and let it run right into the rest. Dig in!
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Gravy’s what I crave most here. I always whip up extra—my teenager practically drinks it straight. When I visited Hawaii, I had loco moco three days solid and still wanted more when I got home.
Hawaiian Flavor Traditions
This dish shows how plate lunches bring everyone together in Hawaii. It grew from workers mixing their lunches and food roots. Loco moco got started in Hilo back in the '40s, though no one totally agrees on who named it. Island meals usually toss a protein, some rice, and lots of savory sauce on the same plate—real melting pot style.
Fun Twists
Swap in ground chicken or turkey for a lighter take on the classic. Loads of diners pile on spam instead, frying up slices before layering. Fancy it up? Add browned mushrooms to the gravy or finish with avocado slices for creaminess and color.
How to Serve It
This dish goes great next to creamy mac salad or cool, sweet pineapple to balance all the richness. To be really authentic, add sliced tomato or a bit of spicy Hawaiian chili pepper water if you can find it. Whether it’s brunch or a late meal, you’ll be full and happy.
Keeping Leftovers Fresh
Store your rice, burgers, and gravy in separate airtight containers. Rice and burgers stay good for three days in the fridge, gravy lasts up to five. Add a little splash of water to rice before you microwave it—it’ll fluff right up. Always cook fresh eggs for leftovers. Old eggs just get rubbery when you rewarm them.
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Common Queries
- → Which kind of rice is best for this dish?
You'll want to stick to medium-grain white rice since it has just the right amount of stickiness to balance the rest of the meal.
- → How do I make the gravy thicker?
To thicken the gravy, mix cornstarch into warm beef broth and whisk well on medium heat. Make sure it’s all blended before adding anything else.
- → Can I switch up the meat in the patties?
Sure! Ground turkey or chicken work as a swap for the beef, but tweak the spices to keep the flavors bold.
- → Can I prep parts of this meal in advance?
You can definitely make both the gravy and patties ahead of time. Warm them up later and fry fresh eggs right before serving.
- → What toppings can make this dish stand out?
Extras like sautéed mushrooms, caramelized onions, or even a dash of sriracha are great ways to spice it up.