I put a fresh spin on Loco Moco by pairing white rice, a burger patty, a fried egg, and an umami mushroom and onion gravy, which I feature in my Hawaiian Hamburger Steak Recipes.
Ingredients
- Rice: Short or medium grain rice brings sticky carbs, fills you up, kinda comfort food.
- Ground beef: Fatty beef adds rich protein and juiciness, also adds iron, not the healthiest sometimes.
- Egg: Eggs give silky yolk richness and protein, plus vitamins, they make it luxurious.
- Breadcrumbs: Breadcrumbs help bind patties, add texture, small carbs but theyre mostly filler.
- Mushrooms: Mushrooms add umami, earthy savor, low calorie, give gravy deeper flavor.
- Onion: Onions bring sweet sharpness when cooked, add fiber and flavorful base.
- Beef broth: Beef broth makes gravy savory and rich, brings saltiness and collagen for mouthfeel.
Ingredient Quantities
- 4 cups hot cooked white rice short or medium grain works
- 1 lb ground beef 80 20 or 85 15
- 1 large egg (for mixing into patties)
- 1/3 cup plain breadcrumbs
- 2 teaspoons Worcestershire sauce
- 1 teaspoon soy sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil or canola oil
- 2 tablespoons unsalted butter
- 8 oz cremini or button mushrooms sliced
- 1 medium yellow onion thinly sliced
- 2 cloves garlic minced
- 2 cups beef broth low sodium if possible
- 1 tablespoon soy sauce for gravy
- 1 tablespoon Worcestershire sauce for gravy
- 2 tablespoons cornstarch
- 3 tablespoons cold water for slurry
- 4 large eggs
- 2 green onions sliced for garnish optional
How to Make this
1. Get everything ready: have 4 cups hot cooked rice warming, slice mushrooms and onion, mince garlic, and whisk one egg for the patties; this makes the rest go fast.
2. In a bowl combine 1 lb ground beef, the whisked egg, 1/3 cup plain breadcrumbs, 2 teaspoons Worcestershire sauce, 1 teaspoon soy sauce, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper; mix gently, dont overwork the meat or patties get tough.
3. Divide into 4 equal patties, press a shallow indent in the center of each (this helps them stay flat while cooking), then if you have a few minutes chill them in the fridge while you heat the pan.
4. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat, sear the patties 3 to 4 minutes per side until browned and cooked to your liking, transfer to a plate and leave any pan juices in the skillet.
5. Lower heat to medium and add 2 tablespoons unsalted butter to the same skillet, then add 8 oz sliced mushrooms and 1 medium thinly sliced yellow onion; cook until nicely browned, about 6 to 8 minutes, stirring so they pick up the fond from the patties.
6. Add 2 cloves minced garlic, cook 30 seconds, then pour in 2 cups beef broth plus 1 tablespoon soy sauce and 1 tablespoon Worcestershire sauce for the gravy; scrape the bottom of the pan and let it simmer a couple minutes to marry flavors.
7. Make a slurry of 2 tablespoons cornstarch and 3 tablespoons cold water, whisk it smooth and stir into the simmering gravy until it thickens to a nice saucy consistency, taste and adjust salt/pepper, if its too thick thin with a splash of broth.
8. Return the burger patties to the gravy, spoon sauce over them and simmer 1 to 2 minutes to heat through and let flavors settle.
9. In a separate small skillet fry 4 large eggs in a little oil or butter to your preferred doneness (sunny-side up or over-easy are traditional), season with salt and pepper.
10. To assemble, divide hot rice among 4 plates, set a pattie on each mound, ladle mushroom-onion gravy over the top, crown with a fried egg and sprinkle sliced green onions for color; quick tips: dont overmix the meat, use warm rice, keep the pan juices for flavor, and always whisk the slurry in cold water so it smooths without lumps.
Equipment Needed
1. Large skillet (12 inch), for searing patties and making the mushroom onion gravy
2. Small skillet, for frying the eggs
3. Mixing bowl, to combine the beef egg and breadcrumbs
4. Cutting board and chef’s knife, for slicing mushrooms onion and mincing garlic
5. Measuring cups and measuring spoons, for broth soy sauce cornstarch etc
6. Whisk or fork, to beat the egg and smooth the cornstarch slurry
7. Spatula and tongs, for flipping patties and moving them to a plate
8. Plate or shallow dish, to rest chilled patties and hold finished burgers
9. Ladle or large spoon, to spoon gravy over the patties and rice
FAQ
Hawaiian Loco Moco (Hamburger Steak With Gravy) Recipe Substitutions and Variations
- Ground beef: swap with ground pork for a richer, juicier patty, or use 85 percent lean ground turkey if you want it lighter; if you pick turkey add about 1 tablespoon oil so the patties don’t dry out.
- Hot cooked white rice: use short grain brown rice for a nuttier chew, or sticky sushi rice for more authenticity, or riced cauliflower (lightly sautéed) if you’re cutting carbs.
- Cornstarch slurry: replace with 3 tablespoons all purpose flour whisked into 1/2 cup cold water and simmered until thick, or use 2 tablespoons arrowroot mixed with cold water for a clearer, glossy gravy.
- Beef broth: swap for low sodium chicken broth or mushroom/vegetable broth plus 1 teaspoon soy sauce for extra umami; you can also use diluted beef bouillon to control salt and intensity.
Pro Tips
1. Chill the patties for 10 to 15 minutes after shaping so they hold together and dont shrink like crazy when they hit the pan, and press a slight dent in the middle so they cook flat not domed.
2. Keep the rice hot and a little firm, not mushy, before plating; if it cooled down zap it with a sprinkle of water and cover for a minute so it steams back to fluffy, warm state.
3. Never wipe the pan clean after searing the burgers, use those browned bits to flavor the mushroom onion gravy, and brown the mushrooms well so they give you deep savory flavor not just water.
4. Make the cornstarch slurry perfectly smooth in cold water first, then whisk it into simmering liquid slowly, taste and adjust salt after it thickens since starch can mute seasoning.
Hawaiian Loco Moco (Hamburger Steak With Gravy) Recipe
I put a fresh spin on Loco Moco by pairing white rice, a burger patty, a fried egg, and an umami mushroom and onion gravy, which I feature in my Hawaiian Hamburger Steak Recipes.
4
servings
862
kcal
Equipment: 1. Large skillet (12 inch), for searing patties and making the mushroom onion gravy
2. Small skillet, for frying the eggs
3. Mixing bowl, to combine the beef egg and breadcrumbs
4. Cutting board and chef’s knife, for slicing mushrooms onion and mincing garlic
5. Measuring cups and measuring spoons, for broth soy sauce cornstarch etc
6. Whisk or fork, to beat the egg and smooth the cornstarch slurry
7. Spatula and tongs, for flipping patties and moving them to a plate
8. Plate or shallow dish, to rest chilled patties and hold finished burgers
9. Ladle or large spoon, to spoon gravy over the patties and rice
Ingredients
4 cups hot cooked white rice short or medium grain works
1 lb ground beef 80 20 or 85 15
1 large egg (for mixing into patties)
1/3 cup plain breadcrumbs
2 teaspoons Worcestershire sauce
1 teaspoon soy sauce
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil or canola oil
2 tablespoons unsalted butter
8 oz cremini or button mushrooms sliced
1 medium yellow onion thinly sliced
2 cloves garlic minced
2 cups beef broth low sodium if possible
1 tablespoon soy sauce for gravy
1 tablespoon Worcestershire sauce for gravy
2 tablespoons cornstarch
3 tablespoons cold water for slurry
4 large eggs
2 green onions sliced for garnish optional
Directions
- Get everything ready: have 4 cups hot cooked rice warming, slice mushrooms and onion, mince garlic, and whisk one egg for the patties; this makes the rest go fast.
- In a bowl combine 1 lb ground beef, the whisked egg, 1/3 cup plain breadcrumbs, 2 teaspoons Worcestershire sauce, 1 teaspoon soy sauce, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper; mix gently, dont overwork the meat or patties get tough.
- Divide into 4 equal patties, press a shallow indent in the center of each (this helps them stay flat while cooking), then if you have a few minutes chill them in the fridge while you heat the pan.
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat, sear the patties 3 to 4 minutes per side until browned and cooked to your liking, transfer to a plate and leave any pan juices in the skillet.
- Lower heat to medium and add 2 tablespoons unsalted butter to the same skillet, then add 8 oz sliced mushrooms and 1 medium thinly sliced yellow onion; cook until nicely browned, about 6 to 8 minutes, stirring so they pick up the fond from the patties.
- Add 2 cloves minced garlic, cook 30 seconds, then pour in 2 cups beef broth plus 1 tablespoon soy sauce and 1 tablespoon Worcestershire sauce for the gravy; scrape the bottom of the pan and let it simmer a couple minutes to marry flavors.
- Make a slurry of 2 tablespoons cornstarch and 3 tablespoons cold water, whisk it smooth and stir into the simmering gravy until it thickens to a nice saucy consistency, taste and adjust salt/pepper, if its too thick thin with a splash of broth.
- Return the burger patties to the gravy, spoon sauce over them and simmer 1 to 2 minutes to heat through and let flavors settle.
- In a separate small skillet fry 4 large eggs in a little oil or butter to your preferred doneness (sunny-side up or over-easy are traditional), season with salt and pepper.
- To assemble, divide hot rice among 4 plates, set a pattie on each mound, ladle mushroom-onion gravy over the top, crown with a fried egg and sprinkle sliced green onions for color; quick tips: dont overmix the meat, use warm rice, keep the pan juices for flavor, and always whisk the slurry in cold water so it smooths without lumps.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 612g
- Total number of serves: 4
- Calories: 862kcal
- Fat: 43.3g
- Saturated Fat: 14.6g
- Trans Fat: 0.25g
- Polyunsaturated: 3g
- Monounsaturated: 15.95g
- Cholesterol: 320mg
- Sodium: 715mg
- Potassium: 662mg
- Carbohydrates: 67.3g
- Fiber: 3.9g
- Sugar: 2.5g
- Protein: 46.3g
- Vitamin A: 484IU
- Vitamin C: 2.5mg
- Calcium: 98mg
- Iron: 5.1mg
