Loco Moco
From the beautiful islands of Hawaii to your dinner table, this delicious comfort food is served over rice with a juicy burger, smothered in pan gravy, and topped with a sunny-side-up egg for a satisfying runny yolk. Loco Moco is simple to make and ready within 30 minutes. It's super satisfying and can keep you full for hours!
Ingredients
For the Burger Patty
- 1 lb ground beef
- ⅓ cup panko breadcrumbs
- 1 ½ tbsp milk
- 1 egg
- ½ tsp low-sodium soy sauce
- 1 ½ tsp Worcestershire sauce
- ½ tsp nutmeg
- 1 tsp salt
- Dash of ground black pepper
- 1 medium sweet onion diced
- 2 tbsp extra virgin olive oil
For the Gravy
- 3-4 tsp low-sodium soy sauce
- 1 tsp Worcestershire sauce
- 1 ½ cups beef stock
- 2 tsp ketchup
- 1 ½ tbsp cornstarch
Serving and Garnish
- 4 eggs cooked to sunny-side-up
- 2 scallions chopped
- 2 cups cooked white rice
Instructions
For the Burger Patty
- Combine all ingredients together, excluding the onions and olive oil. Set aside.
- In a saute pan, heat 1 tbsp olive oil over medium heat. Cook the onions until golden and soft, about 10 minutes, making sure to stir so it doesn't burn. Once the onions are done cooking, divide them in half to use for the patty and the gravy. Turn off the heat for now.
- Add half the onions to the beef mixture and combine. Divide the beef mixture into 4 sections. Roll each section into balls, then press down to flatten it out. Smooth the edges so there aren't any cracks or jagged edges. Patties should come out to at least one inch thick. Try to keep the patties large since they will shrink when cooked.
- In the same saute pan you used for the onions, return to medium-high heat and add 1 tbsp olive oil. Fry each side of the patties for about 3-5 minutes per side until well done inside, 160-165F internal temperature.
- Remove from the pan and transfer to a plate lined with paper towels to catch the excess grease. Make the gravy below.
For the Gravy
- Whisk the gravy ingredients together. Set aside.
- In the same pan used for the patties, pour the gravy into the pan. Add in the remaining onions. Whisk continuously until thickened. If it's too thick for you, add a little bit of beef stock until it loosens up to your preference.
- Remove from the heat. Serve with a scoop or two of the cooked white rice, top with a sunny-side-up egg, and garnish with chopped scallions.
Notes
Storage: Store in an airtight container for up to 3 days.
- Freeze: Store in a freezer-safe container and freeze for a month.
- You can use chicken or shrimp. Variations include bacon, ham, or oysters. Another common substitution is SPAM!
- Make it Gluten-Free by using Gluten-Free breadcrumbs and Tamari instead of soy sauce.
- Instead of rice, or with it, you can serve this with macaroni salad, coleslaw, or even kimchi! Try making kimchi fried rice for this!
- Make it vegan/vegetarian by substituting the meat for plant-based meat. Use vegetable stock instead of beef stock and omit the egg if vegan.
- Add mushrooms to the gravy for a delicious umami gravy.