Loco Moco (Hawaiian Beef Patty with Gravy)

Hawaiian Loco Moco is a juicy hamburger patty served over a bed of sticky white rice and topped with a sunny-side-up egg and delicious brown gravy! This easy-to-make, even easier to eat, recipe is straight “ono,” which is Hawaiian pidgin slang for “really delicious.”

*This recipe was originally published in June 2020. I’ve updated the article to include more detailed instructions and have added metric measurements to the recipe card.*

What is Loco Moco?

Loco Moco is a classic Hawaiian dish of ground beef patty on sticky rice with a fried egg and rich gravy. The delicious loco moco recipe was created on the big island of Hawaii. A group of local teens in Hilo, HI, made the request after a day of surfing. Proprietors of a surf shack seared a flavorful beef patty and tossed it on a bed of rice with some gravy. A fried egg with a runny egg yolk was added to the recipe later.

The legend of the Hawaiian lunch plate was born. One of the teenagers in the group, George Okimoto, who was studying Spanish in high school, said it was “a little loco.” “Loco,” meaning crazy, and “moco” was added to the name just because they rhymed. The recipe now had a legendary name and became a traditional Hawaiian dish. Who would’ve thought a request of teenagers would create one of our favorite Hawaiian meals?

This recipe is fairly simple, albeit full of separate components. 

What Are the Ingredients in Loco Moco?

The ingredients in loco moco start with the beef patty, which are ground beef (choose chuck or sirloin), breadcrumbs, egg, grated onion, garlic, salt and pepper, fresh garlic, and soy sauce (shoyu). 

To assemble the loco moco, you need white rice, burger patties, a sunny-side-up egg, and ample brown gravy. I make my brown gravy from rendered burger fat and flour, which isn’t conventional.

How Do I Make the Burger Patties?

In a large mixing bowl, combine grated onion, crushed garlic, a beaten egg, salt, black pepper, and soy sauce (or you can replace this with Worcestershire sauce). Whisk these together to create a loose paste.

Adding grated onion to the burger patty flavors the meat and keeps it moist during cooking. The egg is a binding agent that helps keep the patty intact. Neither ingredient is a must. You can replace the onion powder and omit the egg since we are using breadcrumbs, which are also binding ingredients.

Add the ground beef and bread crumbs to the seasoning paste and mix with your hands just until combined.

Portion the meat into 4 meatballs of equal size and place them on a sheet pan. Flatten the balls into patties about 3/4 to 1-inch thick and oval in shape just before searing them.

I like to cover and leave the patties for a couple of hours (or overnight) to allow the seasoning to penetrate the meat. I wrap them well and keep them in the fridge. You can freeze the hamburger patties for 6 months at this stage and have them ready to go whenever. 

How Do I Cook the Hamburger Patties?

Preheat a cast iron skillet over medium heat. 

Press the patties into the skillet once it feels hot when you hold your hand over it. Sear the meat for 3-4 minutes on the first side without moving it, so it develops a nice, brown crust. A spatula should meet little resistance when you slide it under the patty. Searing basically cauterizes the meat, forms a crust, and, as a result, the meat “un-sticks” itself from the pan. Let the meat sear a minute or two longer if the spatula cannot get under the meat easily.

Flip the patties and sear for 3-4 minutes on the other side. Transfer the meat from the pan and set it on a clean sheet pan. Put the sheet pan in a warm (170°F/77°C) oven to keep the patties hot while you prepare the gravy.

How Do You Make Loco Moco Gravy?

Loco moco gravy is usually beef broth or stock thickened with cornstarch. I make my loco moco gravy with brown roux instead. It has a richer flavor and color and uses the fat from the patties to create more onion gravy than plain brown gravy. To make the gravy for loco moco, you need the rendered fat from the beef patties, all-purpose flour, beef stock, soy sauce, salt, and black pepper. You can also sauté onions and add the cooked onions to the gravy for even more onion flavor.

Strain the fat from the frying pan into a heat-safe separate bowl. Straining the fat removes the bits of meat from the pan, which may burn and cause the gravy to taste bitter. It’s also a good idea to wipe out the pan. Return the rendered fat to the pan and heat it over medium heat. If you’re making an onion gravy, sauté 1 large, sliced, yellow onion in the fat for 3 to 4 minutes.

Sprinkle all-purpose flour over the fat and whisk them together to create a tan-colored paste. Cook this roux for 2-3 minutes on low heat, constantly whisking, until it begins bubbling and growing dark.

Gradually pour the beef stock into the roux, constantly whisking to avoid creating lumps in the gravy. Heat the gravy for 4 to 5 minutes, frequently whisking, until it thickens. Season the gravy with soy sauce, salt, and black pepper to taste. Keep the gravy warm while you assemble the rest of the dish.

The surface will form a skin if left warming without being stirred. If a skin forms, stir it into the gravy or skim it from the top and discard it. 

Do I Have to Top Loco Moco with an Egg?

A fried egg always tops this beloved Hawaiian comfort food. The fried egg is what makes loco moco comfort food. Every military installation we’ve been assigned to had Hawaiian fast food joints that served loco moco, and you had to request not to have egg on top if that’s what you wanted.

The traditional way to serve loco moco is with a sunny-side-up egg, but you can cook your egg to your preference.

Add a small amount of oil large skillet and heat it over medium-high heat. Add the eggs and fry them until the edges are crispy and browned and the egg white is opaque- about 3 minutes. You can fry all four eggs simultaneously if the skillet is large enough. If not, fry the eggs in batches.

How Do I Assemble the Loco Moco?

Most normal people own a rice cooker, so you can have your rice cooking while you prepare the beef patties, gravy, and eggs. I’m not normal. I don’t own a rice cooker, so I start my white rice in a pot right before I fry my beef patties, so everything’s ready at the same time.

To assemble the loco moco:

1. Spoon a cup of rice onto each plate.
2. Nestle the beef patties on the rice and pour a generous amount of the warm gravy over each one.
3. Top the patties with the fried eggs and thinly sliced green onions!

Add a scoop of macaroni salad or potato mac salad to make this a true Hawaiian lunch plate.

Can I Make Any Swaps or Substitutions?

• Swap the white rice for steamed brown rice, cauliflower rice, or wild rice.
• Make a traditional beef gravy by whisking together cornstarch and cold water in a small bowl until smooth. Heat beef stock until steaming over medium heat in a small pot. Whisk the cornstarch mixture into the hot stock in a slow, steady stream and heat, constantly whisking until it thickens. Season as instructed above.
• Make a chicken gravy by replacing the beef stock with chicken broth.
• Instead of plain beef patties, make teriyaki beef patties by replacing the soy sauce with teriyaki sauce in both the patty mixture and the gravy. You can also cut the ground beef with half a pound of Portuguese sausage for a more flavorful burger patty. Make a spam loco moco by omitting the beef patty and frying thick slices of spam instead.
• Top the fried egg with a sprinkle of furikake seasoning for added flavor.

How Do I Store Leftover Loco Moco?

To store leftover loco moco, transfer the patties to an airtight container and refrigerate them for 3 days.

To freeze loco moco, don’t fry the eggs and freeze the fried beef patties in the gravy. Thaw them under refrigeration and reheat until warmed through. 

Can I Meal Plan with Loco Moco?

Loco moco is an easy recipe for meal planning. Divide rice into equal portions in your meal containers. Top the rice with the beef patties, gravy, and eggs and store it in the fridge. Hector says they also make a hearty breakfast when I send it with him FOR LUNCH.

Get a taste of the Pacific Islands with this easy Hawaiian comfort food. The famous Loco moco is truly a Hawaiian favorite, and I’m sure this recipe will soon become yours. If this is your first time trying it, I want to know what you think, so leave me a comment below. Don’t forget to share this loco moco recipe with your friends and family and pin it to your delicious recipes board.

Loco Moco (Hawaiian Beef Patty with Brown Gravy)

Marta Rivera at Sense & Edibility

5 from 30 votes

Hawaiian Loco Moco is a juicy hamburger patty served over a bed of sticky white rice and topped with a sunny-side-up egg and delicious brown gravy!

This easy-to-make, even easier to eat, recipe is "ono," which is Hawaiian pidgin slang for "really delicious."

Cooking time does not include steaming the white rice. Add 20 minutes for the rice.

Servings: 4

Print Pin Recipe SaveSaved!

Prep Time 15 minutes mins

Cook Time 15 minutes mins

inactive prep 30 minutes mins

Total Time 1 hour hr

Ingredients

  

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For the Beef Patties

• 1/2 1/2 small onion grated (about 1/4 cup or 15 grams)
• 2 large cloves (1 tablespoon or 9 grams) garlic crushed
• 1 large egg beaten
• 2 tablespoons (30 milliliters) soy sauce
• 1/2 teaspoon (3 grams) kosher salt plus more to taste
• 1/4 teaspoon black pepper plus more to taste
• 1 1/2 pounds (68 grams) ground chuck
• 1/2 cup (75 grams) breadcrumbs

For the Brown Gravy

• 1/4 cup (60 milliliters) fat (rendered from the burgers add oil if you don't have enough to make 1/4 cup)
• 1/4 cup (30 grams) all-purpose flour
• 3 cups (750 milliliters) beef stock
• 1 tablespoon (15 milliliters) soy sauce
• 1/2 teaspoon (3 grams) salt or to taste
• 1/4 teaspoon black pepper or to taste

Optional Components

• white rice steamed (about 4 cups)
• 4 eggs fried sunny-side-up
• thinly sliced green onions

Instructions 

• Preheat an oven to (170°F/77°C) to keep the patties hot after you sear them and while you prepare the gravy.

Mix, Then Form the Burger Patties

• In a large mixing bowl, combine the grated onion, crushed garlic, the beaten egg, soy sauce, salt, and black pepper.

  Whisk these together to create a loose paste.
• Add the ground chuck and bread crumbs to the seasoning paste and mix with your hands just until combined.

  Portion the meat into 4 meatballs of equal size and place them on a sheet pan.
• Flatten the balls into patties about 3/4 to 1-inch thick and oval in shape.

  Cover and leave the patties at room temperature for at least 30 minutes to allow the seasoning to penetrate the meat. If you plan to marinate them longer, wrap the pan well and keep them in the fridge.
• Begin steaming the white rice before you sear the burger patties.

Sear the Burger Patties

• Preheat a 12 to 14-inch cast iron skillet over medium heat. 

  Press the patties into the skillet once it feels hot when you hold your hand over it.
• Sear the meat for 3-4 minutes on the first side without moving it, so it develops a nice, brown crust. A spatula should meet little resistance when you slide it under the patty.

  Let the meat sear a minute or two longer if the spatula cannot get under the meat easily.
• Flip the patties and sear for 3-4 minutes on the other side.

  Transfer the meat from the pan and set it on a clean sheet pan. Put the sheet pan in the warm oven while you prepare the brown gravy.

Make the Brown Gravy

• Strain the fat from the frying pan into a heat-safe separate bowl. Return the rendered fat to the pan and heat it over medium heat.
• Sprinkle all-purpose flour over the fat and whisk them together to create a tan-colored paste.

  Cook this roux for 2-3 minutes on low heat, constantly whisking, until it begins bubbling and becomes the color of peanut butter.
• Gradually pour the beef stock into the roux, constantly whisking to avoid creating lumps in the gravy.

  Heat the gravy for 4 to 5 minutes, frequently whisking, until it thickens.

  Season the gravy with soy sauce, salt, and black pepper to taste. Keep the gravy warm while you assemble the rest of the dish.

Fry the Eggs, Then Assemble the Loco Moco

• Add a small amount of oil large skillet and heat it over medium-high heat.

  Add the eggs to the oil in the pan and fry them until the edges are crispy and browned and the egg white is opaque- about 3 minutes.
• Spoon a cup of steamed rice onto each plate.

  Nestle the beef patties on the rice and pour a generous amount of the warm gravy over each one.

  Top the patties with the fried eggs and garnish with thinly sliced green onions.

Notes

Swaps and Substitutions:

• You can replace the soy sauce with Worcestershire sauce.
• Instead of plain beef patties, make teriyaki beef patties by replacing the soy sauce with teriyaki sauce in both the patty mixture and the gravy.
• You can also decrease the ground chuck to 1 pound and add a half-pound of Portuguese sausage for a more flavorful burger patty.
• Make a spam loco moco by omitting the beef patty and frying thick slices of spam instead.
• Make the traditional beef gravy: 
  1. Whisk together 3 tablespoons of cornstarch and 3 tablespoons of cold water in a small bowl until smooth.
  2. Heat beef stock until steaming over medium heat in a small pot.
  3. Whisk the cornstarch mixture into the hot stock in a slow, steady stream and heat, constantly whisking until it thickens.
  4. Season as instructed above.
• Make a chicken gravy by replacing the beef stock with chicken broth.
• You can also sauté onions and add the cooked onions to the gravy for even more onion flavor.
• Swap the white rice for steamed brown rice, cauliflower rice, or wild rice.
• The traditional way to serve loco moco is with a sunny-side-up egg, but you can cook your egg to your preference.
• Top the fried egg with a sprinkle of furikake seasoning for added flavor.

Tips and Techniques:

• Straining the fat removes the bits of meat from the pan, which may burn and cause the gravy to taste bitter. It's also a good idea to wipe out the pan.
• The surface of the brown gravy will form a skin if left warming without being stirred, so stir it often. If a skin forms, stir it into the gravy or skim it from the top and discard it. 
• You can fry all four eggs simultaneously if the skillet is large enough. If not, fry the eggs in batches.
• If you own a rice cooker, begin steaming your rice cooking while you prepare the beef patties, gravy, and eggs. If not, start the rice in a pot right before frying the beef patties, so everything's ready at the same time.

Storage Instructions:

• To store leftover loco moco, transfer the patties to an airtight container and refrigerate them for 3 days.
• Reheat in the microwave until warmed through.

Freezing Instructions:

• You can freeze the hamburger patties for 6 months after forming them, wrap them well in plastic film or transfer them to a freezer storage bag, and have them ready for future meals. 
• To freeze loco moco, don't fry the eggs and freeze the fried beef patties in the gravy in a freezer-safe container.
• Thaw them under refrigeration and reheat until warmed through. 

Nutrition

Calories: 840kcalCarbohydrates: 37gProtein: 47gFat: 54gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 24gTrans Fat: 2gCholesterol: 339mgSodium: 1862mgPotassium: 998mgFiber: 2gSugar: 4gVitamin A: 309IUVitamin C: 1mgCalcium: 141mgIron: 7mg

Course dinner, lunch

Cuisine Hawaiian, Polynesian

Keyword beef, eggs, gravy, hamburger, rice

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