Description
Loco Moco is a classic Hawaiian comfort dish featuring juicy beef patties smothered in savory mushroom gravy, served over fragrant jasmine rice and topped with a perfectly fried sunny-side-up egg. This recipe shows you how to assemble this delicious, hearty meal in just 30 minutes, perfect for a satisfying lunch or dinner that’s packed with bold flavors and a comforting homestyle vibe.
Ingredients
Scale
Beef Patties
- 1/2 sweet onion, peeled and small diced
- 2 cloves garlic, finely minced
- 2 pounds 80/20 ground beef
- 1 tablespoon soy sauce
- 2 teaspoons Worcestershire sauce
- Coarse salt and freshly cracked black pepper, to taste
Gravy
- 2 tablespoons oil
- 8 ounces cremini mushrooms, sliced
- 3 tablespoons all-purpose flour
- 2 cups beef stock
- 1 tablespoon soy sauce
Other
- 5 eggs
- 5 cups cooked jasmine rice
- 1/4 cup sliced green onions
Instructions
- Prepare the beef patties: In a large bowl, combine diced onion, minced garlic, ground beef, 1 tablespoon soy sauce, and Worcestershire sauce. Mix well until evenly incorporated. Shape the mixture into 5 equal-sized patties. Season both sides of each patty with coarse salt and freshly cracked black pepper.
- Sear the patties: Heat 2 tablespoons of oil in a large frying pan over medium heat. Add the beef patties and cook for 3-4 minutes on each side until browned all over. Once seared, remove the patties from the pan and set them aside on a plate.
- Reserve oil for eggs: Drain half of the cooking oil from the large pan into a small frying pan. This reserved oil will be used to fry the eggs later.
- Cook mushrooms: Using the same large pan, add the sliced cremini mushrooms. Sauté for 3-4 minutes until the mushrooms are lightly browned and softened.
- Make mushroom gravy: Sprinkle 3 tablespoons of flour over the mushrooms and stir to combine, cooking briefly to eliminate the raw flour taste. Slowly pour in 2 cups of beef stock and add the remaining 1 tablespoon soy sauce. Stir and cook for another 3-4 minutes until the gravy thickens to a smooth consistency.
- Simmer patties in gravy: Return the seared beef patties to the large pan with the mushroom gravy. Reduce the heat to low and allow the patties to simmer gently in the gravy, absorbing the flavors.
- Fry the eggs: In the small frying pan with the reserved oil, fry each egg individually over medium heat for about 30 seconds or until the whites are set and the yolks remain sunny-side-up.
- Assemble the loco moco: On each serving plate, place a scoop of cooked jasmine rice. Top the rice with a beef patty smothered in mushroom gravy. Finally, place a fried sunny-side-up egg on top of each patty. Garnish with sliced green onions and serve immediately.
Notes
- For best results, use freshly cooked jasmine rice to maintain the dish’s authentic texture and flavor.
- You can substitute the beef stock with mushroom or vegetable stock for a slightly different gravy flavor.
- Adjust the seasoning of the patties and gravy to your taste, adding more soy sauce or Worcestershire sauce if desired.
- The reserved oil from searing the patties adds extra flavor to the fried eggs; do not discard it.
- To make this dish gluten-free, substitute all-purpose flour with a gluten-free flour or cornstarch for the gravy.
