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Loco Moco

by Yejiskitchenstories

A delicious Hawaiian-style comfort food made with a juicy beef burger patty on a bed of fluffy rice, smothered in a savory mushroom and onion gravy and topped with a perfectly cooked fried egg. Loco Moco is a hearty and comforting 20-minute meal, perfect for any time of day!

what is Loco Moco?

Loco Moco is a classic Hawaiian dish that is both hearty and comforting. It’s a Hawaiian version of Japanese Hamburg, a beef patty topped with a ketchup-based gravy and served with white rice.

I read somewhere that Loco Moco was created for students who wanted something cheap but hearty and was named by a Japanese American student.

what you’ll need:

For the burger patties
  • ground beef: I used 80/20 ground beef, this ratio results in a juicy, flavorful burger patty!
  • shallot
  • panko bread crumbs
  • milk
  • egg
  • Worcestershire sauce
  • ketchup
  • mustard
  • salt & pepper

For the gravy
    • butter
    • onion
    • mushrooms
    • beef bone broth: regular beef broth will work too!
    • soy sauce
    • cornstarch slurry: for thickening the gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water.
    Other ingredients
    • fried egg: traditionally cooked sunny side up, but up to your preference!
    • white rice

    all the details

    Let’s start with the patties! In a large mixing bowl, combine the panko breadcrumbs and milk to make a panade (this will keep the burger patties nice and juicy). Add the ground beef, grated shallot, egg, worcestshire, ketchup, mustard, salt, and pepper.

    Using clean hands, gently mix everything until combined. Roughly divide the ground beef mixture into 5 equal portions. Take each portion and roll them into a ball. Gently press each one to flatten and transfer them to a plate.

    Using your thumb or the back of a measuring spoon, create an indentation in the center of each patty. This will help the patties retain their shape and cook more flat and evenly.

    In a heated skillet on medium heat, melt a knob of butter. Cook the patties for 3-4 minutes on each side or until well done. Transfer the cooked patties to a plate and set them aside.

    With the remaining meat drippings in the skillet, add another knob of butter and melt on medium heat. Add the onion and mushrooms to the skillet. Saute until the onions become softened and translucent. Add the beef bone broth, soy sauce, and cornstarch slurry (mixture of 1 tbsp cornstarch to 2 tbsp cold water).

    Lower the heat to low and allow the gravy to simmer until it is thick enough to coat the back of a spoon. Set it aside.

    In another pan, cook the eggs sunny side up (or to your preference). Set them aside.

    To serve, place each burger patty over a bed of rice. Ladle a heaping scoop of gravy over the burger patty and top with a sunny-side up egg and green onions (optional). Enjoy hot!

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    Loco Moco

    Serves: 5 Prep Time: Cooking Time:
    Nutrition facts: 200 calories 20 grams fat
    Rating: 5.0/5
    ( 1 voted )

    Ingredients

    For burger patties

    • 1 lb ground beef (80/20 ratio)
    • 1 shallot, grated
    • ยฝ cup panko bread crumbs
    • ยฝ cup milk
    • 1 egg
    • 1 teaspoon worcestshire sauce
    • 1 tablespoon ketchup
    • 1 tablespoon mustard
    • 1 teaspoon salt
    • 1 teaspoon black pepper
    • 1 tablespoon butter, for cooking

    For gravy

    • 1 tablespoon butter
    • 4 shiitake mushrooms, sliced
    • ยฝ onion, sliced
    • 2 cups beef bone broth
    • 2 tablespoons soy sauce
    • 1 tablespoon cornstarch, for slurry

    Other ingredients

    • 5 cups white rice, cooked
    • 5 sunny side up eggs
    • green onions, choppedย 

     

    Instructions

    1. Let's start with the patties! In a large mixing bowl, combine the panko breadcrumbs and milk to make a panade (this will keep the burger patties nice and juicy). Add the ground beef, grated shallot, egg, worcestshire, ketchup, mustard, salt, and pepper.
    2. Using clean hands, gently mix everything until combined. Roughly divide the ground beef mixture into 5 equal portions. Take each portion and roll them into a ball. Gently press each one to flatten and transfer them to a plate.
    3. Using your thumb or the back of a measuring spoon, create an indentation in the center of each patty. This will help the patties retain their shape and cook more flat and evenly.
    4. In a heated skillet on medium heat, melt a knob of butter. Cook the patties for 3-4 minutes on each side or until well done. Transfer the cooked patties to a plate and set them aside.
    5. With the remaining meat drippings in the skillet, add another knob of butter and melt on medium heat. Add the onion and mushrooms to the skillet. Saute until the onions become softened and translucent. Add the beef bone broth, soy sauce, and cornstarch slurry (mixture of 1 tbsp cornstarch to 2 tbsp cold water).
    6. Lower the heat to low and allow the gravy to simmer until it is thick enough to coat the back of a spoon. Set it aside.
    7. In another pan, cook the eggs sunny side up (or to your preference). Set them aside.
    8. To serve, place each burger patty over a bed of rice. Ladle a heaping scoop of gravy over the burger patty and top with a sunny-side-up egg and green onions (optional). Enjoy hot!

    Did you try this recipe?
    I'd love to hear your thoughts! Rate this recipe with a comment below and tag @yejiskitchenstories or #yejiskitchenstories on the 'gram!

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