Hawaiian Loco Moco (Hamburger Steak with Gravy)

Name: Hawaiian Loco Moco (Hamburger Steak with Gravy)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 pound ground beef; 1 medium Maui or yellow onion; 2 garlic cloves; 3 teaspoons Worcestershire sauce; 1 teaspoon kosher salt; ½ teaspoon Freshly ground black pepper; 2 ½ tablespoons vegetable oil or other neutral oil; 8 ounces cremini mushrooms; 2 cups beef broth; 2 teaspoons soy sauce; 1 to 1 ½ tablespoons cornstarch; 4 cups steamed or boiled white rice; 4 large eggs; 2 chopped scallions

User Reviews

4.9

141 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
4 servings
Calories
563 kcal
Course
Main Course, Breakfast, Brunch
Cuisine
American, Hawaiian

Hawaiian Loco Moco (Hamburger Steak with Gravy)

Megan Mendez

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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!

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Ingredients

Servings

1 pound ground beef
1 medium Maui or yellow onion, ¼ of the onion finely chopped and ¾ of the onion sliced into ½-inch wedges
2 garlic cloves peeled and finely grated, minced, or crushed
3 teaspoons Worcestershire sauce
1 teaspoon kosher salt, plus more as needed
½ teaspoon Freshly ground black pepper, plus more as needed
2 ½ tablespoons vegetable oil or other neutral oil
8 ounces cremini mushrooms, cleaned and sliced
2 cups beef broth
2 teaspoons soy sauce
1 to 1 ½ tablespoons cornstarch
4 cups steamed or boiled white rice, preferably Calrose or Kokuho Rose medium-grain white rice
4 large eggs, fried sunny-side up or over easy
2 chopped scallions, for garnish

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Instructions

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.

Notes

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.
Upgrade your loco moco to a Hawaiian plate lunch. Simply add a scoop of Hawaiian Macaroni Salad on the side.
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.
Adapted from Aloha Kitchen

Nutrition Information

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Calories 563kcal (28%) Carbohydrates 55g (18%) Protein 33g (66%) Fat 23g (35%) Saturated Fat 7g (35%) Polyunsaturated Fat 6g Monounsaturated Fat 2g Cholesterol 178mg (59%) Sodium 999mg (42%) Potassium 273mg (8%) Fiber 1g (4%) Sugar 3g (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 563 kcal

% Daily Value*

Calories	563kcal	28%
Carbohydrates	55g	18%
Protein	33g	66%
Fat	23g	35%
Saturated Fat	7g	35%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	2g	10%
Cholesterol	178mg	59%
Sodium	999mg	42%
Potassium	273mg	6%
Fiber	1g	4%
Sugar	3g	6%