Loco Moco is a Hawaiian favorite featuring white rice topped with a burger patty, gravy, and finished with a fried egg. Although there are variations of this beloved breakfast and lunch staple, this easy recipe hits the mark perfectly. With an umami mushroom and onion gravy, it's super hearty and flavorful. Tastes just like a trip to Hawaii!
1medium Maui or yellow onion,¼ of the onion finely chopped and ¾ of the onion sliced into ½-inch wedges
2garlic clovespeeled and finely grated, minced, or crushed
1teaspoonkosher salt,plus more as needed
½teaspoonfreshly ground black pepper,plus more as needed
2 ½tablespoonsvegetable oil or other neutral oil
8ouncescremini mushrooms,cleaned and sliced
1 to 1 ½tablespoonscornstarch
4cupssteamed or boiled white rice,preferably Calrose or Kokuho Rose medium-grain white rice
4large eggs,fried sunny-side up or over easy
2chopped scallions,for garnish
In a bowl combine the ground beef, chopped onion, garlic, 1 ½ teaspoons of the Worcestershire sauce, salt and pepper. Gently mix with your hands or a wooden spoon until just combined. Be careful not to overmix. Form the beef mixture into four equal-size patties about ½ inch thick. Place the patties on a plate, cover with plastic wrap, and transfer to the refrigerator to rest for 20 minutes.
While the patties are resting, add 1 tablespoon of the oil to a large skillet set over medium heat. When the oil is hot, add the onion wedges and sauté until almost translucent, 5 to 7 minutes. They'll break apart and no longer resemble wedges, but that's fine. Turn the heat to low and continue cooking for 10 minutes, stirring often, until they are soft, browned, and caramelized. Transfer to a bowl and set aside.
Add another 1 tablespoon of the oil to the skillet and set it over medium heat. Carefully swirl the hot oil around the pan to evenly coat it, then gently place the burger patties in the pan, leaving space between them. Cook until browned, about 4 minutes on each side. Using a spatula, remove the patties and transfer to a clean plate to rest. Cover tightly with foil to keep the patties hot while you make the gravy.
Add the remaining ½ tablespoon oil to the pan and heat over medium heat until hot. Add the mushrooms and sauté until tender, about 7 to 10 minutes. Season with salt and pepper, then add the reserved caramelized onions followed by the beef broth, soy sauce, and the remaining 1 ½ teaspoons Worcestershire sauce. Bring to a simmer.
Turn the heat to medium-low, scoop out a couple tablespoons of the hot broth from the skillet, and whisk it with the cornstarch in a small bowl until smooth. Whisk the cornstarch slurry into the skillet and simmer until the sauce has thickened, 5 to 7 minutes (note: use 1 ½ tablespoons of cornstarch if you prefer a thicker gravy).
Place 1 cup cooked rice on each plate and top in this order with 1 cooked burger patty, ¼ of the gravy, 1 fried egg, and chopped scallions to garnish. Serve immediately.
It's best to use the same type of rice used throughout Hawaii. Calrose or Kokuho Rose are sticky, medium-grain California-grown rice varieties that can also be used for sushi. I found it at a local Asian supermarket for fairly cheap, but it's also available online if you can't find it elsewhere. Prepare the rice according to the package directions.
This recipe uses kosher salt (aka cooking salt, kitchen salt, coarse salt outside of the US). If you are using table salt, definitely scale down the salt as that is a saltier type of salt! The type of salt will make a big difference in how salty your food tastes, so keep that in mind.