Hawaiian Loco Moco (Hamburger Steak with Gravy)
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
563 kcal
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Course
Main Course, Breakfast, Brunch
Hawaiian Loco Moco (Hamburger Steak with Gravy)
Description
The Hawaiian Loco Moco recipe features ground beef mixed gently with finely chopped onion, garlic, Worcestershire sauce, salt, and pepper, formed into patties that rest before cooking. Patties are pan-fried until browned but still juicy inside. Caramelized onions are prepared separately over low heat until soft and browned, enhancing sweetness.
Sautéed cremini mushrooms add earthiness and texture. These elements come together with a gravy made from beef broth, soy sauce, and thickened with cornstarch, poured over the burger patties on a bed of steamed medium-grain rice. Fried sunny-side-up or over-easy eggs crown the dish, their yolks enriching each bite. Chopped scallions garnish for a mild onion note.
This plate lunch is traditionally served with Calrose or Kokuho Rose rice, sticky and soft varieties common in Hawaii that complement the savory toppings. It’s a satisfying meal balancing rich meat flavors, silky gravy, and creamy eggs.
Using kosher salt is recommended unless adjusting for table salt, which is more concentrated. The recipe also suggests serving alongside Hawaiian macaroni salad for a complete plate lunch experience.
Ingredients
- 1 pound ground beef
- 1 onion ¼ of the onion finely chopped and ¾ of the onion sliced into ½-inch wedges, medium, Maui or yellow
- 2 garlic peeled and finely grated, minced, or crushed, cloves
- 3 teaspoons Worcestershire sauce
- 1 teaspoon kosher salt plus more as needed
- ½ teaspoon black pepper plus more as needed, freshly ground
- 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 white rice preferably Calrose or Kokuho Rose medium-grain white rice, steamed or boiled
- 4 egg fried sunny-side up or over easy, large
- 2 scallion for garnish, chopped
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
- Use Calrose or Kokuho Rose medium-grain rice for the authentic sticky texture typical in Hawaiian Loco Moco.
- Adjust salt amount when using table salt instead of kosher salt, as table salt is saltier.
- For a traditional Hawaiian plate lunch, serve with a side of Hawaiian Macaroni Salad.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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