Savory Hawaiian Loco Moco
Enjoy a hearty Hawaiian classic with juicy hamburger patties served over rice, topped with rich mushroom gravy and a runny fried egg. Perfect for a quick, flavorful dinner.
Recipe Details
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Servings: 5
Full Ingredient List
- 1/2 peeled small diced sweet onion
- 2 finely minced cloves of garlic
- 2 pounds 80/20 ground beef
- 2 tablespoons soy sauce
- 2 teaspoons Worcestershire sauce
- 2 tablespoons oil
- 8 ounces sliced cremini mushrooms
- 3 tablespoons all-purpose flour
- 2 cups beef stock
- 5 eggs
- 5 cups cooked jasmine rice
- 1/4 cups sliced green onions
- coarse salt
- fresh cracked pepper
Hamburger Patties and Rice
Tools and Equipment
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 1/2 | sweet onion | peeled and small diced | |
| 2 | garlic cloves | finely minced | |
| 2 pounds | ground beef | 80/20 | |
| 2 tablespoons | soy sauce | coconut aminos | |
| 2 teaspoons | Worcestershire sauce | half the amount of balsamic vinegar | |
| 2 tablespoons | oil | ghee, lard, tallow, butter | |
| 5 cups | jasmine rice | cooked | any long-grain rice |
| 1/4 cups | green onions | sliced |
Instructions
- Step 1: Mix the onion, garlic, beef, 1 tablespoon of soy sauce, and Worcestershire sauce in a large bowl. Form into 5 patties and season with salt and pepper. (Tips: Test a bit of the mixture by frying a small piece to check seasoning.)
- Step 2: Heat oil in a large frying pan over medium heat. Add patties and cook for 3-4 minutes on each side until well browned. Set aside. (Tips: Patties do not need to be fully cooked.)
- Step 3: Prepare the rice as directed, fluff it, and keep warm. (Tips: Use 1 1/4 parts water to 1 part rice for fluffier results.)
Mushroom Gravy and Eggs
Tools and Equipment
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 8 ounces | cremini mushrooms | sliced | button mushrooms |
| 3 tablespoons | all-purpose flour | bread flour | |
| 2 cups | beef stock | brodo | |
| 5 | eggs | ||
| to taste | salt | coarse | |
| to taste | pepper | fresh cracked |
Instructions
- Step 1: Using the same frying pan, add mushrooms and cook over medium heat for 3-4 minutes until browned slightly. (Tips: Do not clean the pan after cooking patties; use the residue for added flavor.)
- Step 2: Stir in flour to make a roux. Slowly add in beef stock and the remaining tablespoon of soy sauce. Cook until gravy thickens. (Tips: If the gravy is too thick, add a bit more stock.)
- Step 3: Return patties to the pan to heat through in the gravy. Use a small frying pan to fry eggs sunny-side-up in the reserved beef fat. (Tips: Drain excess oil from the first pan into the second to fry the eggs.)
- Step 4: Assemble the dish by placing rice on the plate, add a beef patty with gravy, top with a fried egg, and sprinkle with green onions. (Tips: Ensure the yolk is runny for the best flavor.)
Additional Information
Notes: Prepare the components up to 2 hours in advance and keep them warm for easier assembly. Keep meat and gravy refrigerated separately for up to 5 days.