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Home » Dinners & Main Course » Loco Moco Recipe

Loco Moco Recipe

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
August 30, 2023
4.89 from 9 votes


Last Updated August 30, 2023 | 0 Comments

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Loco Moco is a quick and easy classic Hawaiian comfort food perfect for breakfast, lunch, or dinner. Made with fluffy white rice topped with a hearty beef hamburger patty smothered in an onion and mushroom gravy and topped with a delicious fried egg. So good!

White plate filled with fluffy white rice smothered in an onion and mushroom gravy and topped with a hamburger patty and fried egg and garnished with sliced green onion.

Hawaiian Loco Moco

Hawaiian food is fantastic. It’s hearty, filling, and probably some of the most comforting food you will ever try. Loco Moco is a perfect example of this. A beautiful combination of stick-to-your-ribs white rice topped with a ground beef patty, all smothered in the most amazing mushroom and onion brown gravy. But wait – that’s not all. There’s also a fabulous fried egg with the most delicious drippy yolk to top it all off. If you really want to go all-in (you know, full Hawaiian island experience), you can make it a plate lunch by adding a side of Hawaiian macaroni salad and a side of white rice.

What is Loco Moco?

“Loco Moco” is a traditional Hawaiian dish. The classic version consists of white rice, topped with a burger patty, a sunnyside-up egg, and brown gravy. Variations of loco moco may include or replace the ground beef patty with spam, ham, Portuguese sausage, bacon, kalua pork, teriyaki beef or chicken, fish, or anything else you might fancy. It’s a favorite comfort food in Hawaii and can be found at many fast food restaurants, roadside stands, and island restaurants. The dish is high in calories but very filling and satisfying.

Ingredients needed to make loco moco in a bowl in individual measuring cups and ramekins.

How to Make Loco Moco

1. Season the Ground Beef: In a large bowl, combine the ground beef, soy sauce, parsley, garlic powder, onion powder, Worcestershire sauce, black pepper, and salt. Mix well. Divide the mixture into four equal-sized patties that are about ½-inch thick.

Tip: For best results, use 80/20 ground beef or 80% lean ground beef with 20% beef fat.

2. Cook the Hamburger Steak: Add a little butter and olive oil to a large skillet set over medium-high heat. Once the butter has melted and the pan is hot, add the beef patties and cook for 4-5 minutes on each side or until they are cooked to your desired doneness. Remove the patties from the skillet and set aside.

White plate topped with four well-seasoned hamburger patties.
Four hamburger patties cooking in a large skillet.
Four cooked hamburger patties in a large skillet.

3. Caramelize the Onions and Mushrooms: For the best-tasting umami-flavored gravy, cook the onions with a little more butter and olive oil in the same skillet that was used to cook the hamburgers. Once the onions have softened slightly, add the mushrooms and cook for at least 10-15 minutes, or enough time to let them caramelize a little. At the very end, stir in the minced garlic and cook until fragrant.

Onions sauteing in a large skillet.
Sliced mushrooms added to a large skillet filled with sauteing onions.
Caramelized onions and mushrooms in a large skillet.

4. Combine the Broth Ingredients: In a large measuring cup or bowl, whisk the beef broth, soy sauce, cornstarch, Worcestershire sauce, and black pepper until combined. The cornstarch is what will thicken your gravy.

Measuring cup filled with beef broth, soy sauce, cornstarch, Worcestershire sauce and pepper.
Measuring cup filled with whisked together beef broth, soy sauce, cornstarch, Worcestershire sauce and pepper.

5. Combine the Broth with the Vegetables: Pour the broth over the onions and mushrooms, whisking well to combine. Bring to a gentle simmer and cook until the gravy thickens.

6. Fry Some Eggs: In a new skillet, heat a little olive oil (or butter) over medium heat, crack two eggs into the skillet, and season with salt and pepper. Fry the eggs without moving them for 4-5 minutes or until the whites are cooked, but the yellows are still runny. 

Large skillet filled with onions and mushrooms in beef broth sauce.
Large skillet filled with simmering beef gravy with onions and mushrooms.
Skillet filled with two perfect fried eggs.

7. Serve: Place a scoop of cooked rice on a plate and top with a generous spoonful of gravy, a burger patty, and a fried egg. Garnish with freshly chopped green onions, if desired.

Overhead image of a white plate with fluffy white rice smothered in an onion and mushroom gravy and topped with a hamburger patty.
White plate filled with fluffy white rice smothered in an onion and mushroom gravy and topped with a hamburger patty and fried egg and garnished with sliced green onion.

Storage and Leftovers

  • Storage: For best results, try to store each component separately. Although the rice, burger patty, and egg can be stored together, it’s best to store the gravy in its own airtight container. Store in the refrigerator for up to 3-4 days.
  • Freezing: Loco moco can be frozen for up to 1-2 months. I do not recommend freezing the eggs – you’ll want to fry new ones just before eating.
  • Reheating: Thaw any frozen leftovers in the refrigerator overnight before reheating. Reheat in the microwave for 1-2 minutes or until reheated.

Leftover loco moco makes really fantastic fried rice. Reheat the rice and break apart the beef patty in a large skillet set over medium heat until heated through. Push the rice and beef to one side of the pan and use the other half of the pan to scramble a couple of eggs. Once the eggs are cooked, mix the eggs into the rice mixture. Reheat the gravy in the microwave and pour over the fried rice mixture.

White plate filled with fluffy white rice smothered in an onion and mushroom gravy and topped with a hamburger patty and runny fried egg and garnished with sliced green onion.

More Ground Beef Recipes,

  • Beef and Noodles Recipe
  • Hamburgers Recipe
  • The Best Homemade Hamburger Helper
  • Old Fashioned Salisbury Steak Recipe
  • The Best Chili Recipe
  • The Best Meatloaf Recipe

If you try making this easy Loco Moco Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

Forkful of hamburger patty hovering over a white plate filled with loco moco.
White plate filled with fluffy white rice smothered in an onion and mushroom gravy and topped with a hamburger patty and runny fried egg and garnished with sliced green onion.

Loco Moco Recipe

4.89 from 9 votes
AuthorAuthor: Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
Loco Moco is a quick and easy classic Hawaiian comfort food perfect for breakfast, lunch, or dinner. Made with fluffy white rice topped with a hearty beef hamburger patty smothered in an onion and mushroom gravy and topped with a delicious fried egg. So good!
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Beef, Brunch, Dinner, Main Course
Cuisine American
Servings 4 servings
Calories 669 kcal

Ingredients
  

For the Beef Patties

  • 1 pound ground beef - 80/20 ground chuck recommended
  • 1 tablespoon soy sauce
  • 2 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt
  • 2 tablespoon Olive oil

For the Vegetables

  • 2 tablespoon butter
  • 1 large yellow onion - sliced
  • 8 ounces baby portabella mushrooms - sliced
  • 2 cloves garlic - minced

For the Gravy

  • 2 cups low-sodium beef broth or beef stock
  • ¼ cup low-sodium soy sauce
  • 1 tablespoon cornstarch
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon Ground black pepper

For the Eggs

  • 4 large eggs
  • 1 tablespoon olive oil - or butter
  • salt and black pepper - to taste
  • 2-3 cups cooked white rice
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Instructions
 

  • In a large bowl, combine the ground beef, soy sauce, parsley, garlic powder, onion powder, Worcestershire sauce, pepper, and salt. Mix well. Then form into 4 equally sized patties that are around ½-inch thick.
  • Heat the olive oil in a large skillet set over medium-high heat. Add the prepared beef patties to the skillet and cook for 4-5 minutes on each side or until they are cooked to your desired doneness. Remove the patties from the skillet and set aside.
  • Using the same skillet, melt the butter over medium heat. Add the onions and cook for approximately 3-4 minutes or until translucent. Then add the sliced mushrooms. Cook both the onions and mushrooms for 10-15 minutes, or until starting to caramelize. Add the garlic and cook for 30 seconds, or until fragrant.
  • In a large measuring cup or bowl, whisk the beef broth, soy sauce, cornstarch, Worcestershire sauce, and black pepper until combined. Pour over the onions and mushrooms, whisking well to combine. Bring to a simmer and cook until the gravy thickens.
  • In a separate skillet, heat the olive oil (or butter) over medium heat, crack two eggs into the skillet, and season with salt and pepper. Fry the eggs without moving them for around 4-5 minutes, or until the whites are cooked but the yellows are still runny. 
  • To serve, place a scoop of cooked rice on a plate and top with a spoonful of gravy, a burger patty, and a fried egg. Garnish with freshly chopped green onions. Repeat for the remaining bowl(s).

Jessica’s Notes

Store leftovers in separate airtight containers, if possible. Transfer to the refrigerator for up to 2-3 days. Reheat in the microwave or on the stove before serving.

Nutritional Information

Calories: 669kcal | Carbohydrates: 33g | Protein: 34g | Fat: 44g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 282mg | Sodium: 1566mg | Potassium: 1016mg | Fiber: 2g | Sugar: 4g | Vitamin A: 451IU | Vitamin C: 4mg | Calcium: 84mg | Iron: 4mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Loco Moco, Loco Moco Recipe, What is Loco Moco
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

68 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica, the chef behind The Forked Spoon, where I share my delicious recipes along with my kitchen tips and expert advice to transform your everyday cooking into a gratifying culinary experience. Learn more about me→

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