Hawaiian Dishes — Meet Loco Moco: rice, a juicy patty, rich gravy, and a runny egg
If you love Hawaiian Dishes, you already know the islands do comfort food differently — bold, simple, and built to feed a crowd. Loco Moco checks every box: steamed rice, a seared beef patty, savory brown gravy, and an over-easy egg that melts into the whole thing. It’s unapologetically hearty, totally satisfying, and somehow both rustic and utterly craveable.
Why you’ll fall hard for this Loco Moco
What’s not to love? The textures play off each other perfectly — fluffy rice soaks up the gravy, the patty gives you that meaty bite, and the yolk creates a silkier sauce in every spoonful. Beyond taste, Loco Moco nails comfort and convenience. Make extra patties and the next day’s meal comes together in minutes. Want to feel full and happy after one bowl? Yep — this is your dish.
Key point: Loco Moco is peak comfort — big flavors with minimal fuss.
A little backstory (the story behind the plate)
Legend says Loco Moco started in Hilo in the 1940s when teenage athletes wanted something cheap, fast, and filling. A local cook layered rice, a hamburger patty, and gravy — boom — instant classic. Later, someone added the egg and everything clicked. The dish blends local pantry staples with influences from American and Asian Dishes flavors (hello, shoyu in the gravy), making it a perfect example of Hawaiian culinary mash-up.
Ingredient breakdown — what each part brings to the party
Rice: Medium-grain white rice makes the base. It’s slightly sticky and soaks up gravy like a dream. Substitute brown rice for fiber if you prefer.
Gravy: Beef stock plus shoyu and onion powder gives umami. Pro tip: A splash of cream smooths and rounds the sauce.
Burger patties: Ground beef seasoned with onion, panko, and a touch of mayo and ketchup for juiciness and tang. These are the Juicy Hamburgers you want — browned on the outside, tender inside.
Eggs: Over-easy or sunny-side-up — break that yolk and let it mingle with rice and gravy.
Extras: Green onions, a dash of furikake, or sriracha for heat. Want something heartier? Add sautéed mushrooms or caramelized onions.
Bold tip: Use a mix of lean and a touch of fattier beef for flavor and texture — think 80/20 for juicy results.
Step-by-step: How to make Ultimate Hawaiian Loco Moco
Prep time: 15–20 minutes | Cook time: 25–30 minutes | Feeds: 4
- Cook the rice. Rinse 2 cups medium-grain rice until water runs clear. Cook with 2 cups water (rice cooker or stovetop). Keep warm.
- Make the gravy. Whisk 2 cups beef stock with 3 tbsp cornstarch, 1 tsp onion powder, 1 tsp shoyu, and 1 tsp beef bouillon paste over medium heat. Stir until thick. Off heat, stir in 1 tbsp heavy cream. Taste and adjust salt. Important: Whisk constantly as it thickens to avoid lumps.
- Season and form patties. In a bowl combine 2 lbs ground beef, 1 egg, ¼ cup diced onion, ¼ cup panko, 2 tbsp ketchup, 2 tbsp mayo, salt and pepper. Mix gently — don’t overwork. Shape into four to six patties depending on size.
- Sear the patties. Heat oil in a skillet over medium-high. Sear patties 3–5 minutes per side until brown and cooked through. Remove and rest.
- Fry the eggs. In the same pan, add a little oil and cook eggs over-easy so whites set with runny yolks. Season with salt and pepper.
- Assemble. Scoop rice onto plates, top with a burger patty, ladle gravy over everything, and crown with an egg. Garnish with sliced green onion or furikake. Serve hot.
Pro tip: Keep the pan hot and don’t crowd it when searing patties — you want a good crust for flavor.
Pro tips for spectacular results
- Don’t overmix the meat. Handle it lightly to keep patties tender.
- Toast the panko. For extra nuttiness, toast panko before adding to the mix.
- Make the gravy first. That way you can control thickness and seasoning before assembling.
- Rest your burgers. Let patties rest for a couple minutes off the heat so juices redistribute.
- Use warm rice. Cold rice soaks less gravy and feels dull. Warm rice absorbs flavors beautifully.
- For an umami punch, add a teaspoon of Worcestershire to the gravy — works wonders.
Variations to try (because Loco Moco is endlessly creative)
- Spam Loco Moco: Swap the beef patty for seared Spam slices for classic Hawaiian diner vibes.
- Chicken Loco Moco: Use seasoned ground chicken or a grilled chicken breast for a lighter take.
- Portuguese Sausage Loco Moco: Replace patty with slices of grilled Portuguese sausage.
- Veggie Loco Moco: Pan-fry a large, seasoned portobello cap or a veggie burger patty; use mushroom gravy for richness.
- Elevated version: Try a wagyu or short rib patty and pour a red wine demi-glace over it for special-occasion flair.
FYI: Loco Moco adapts easily — it’s basically a vehicle for comfort.
What to serve with your bowl
Loco Moco stands strong on its own, but you can round out the meal with:
- Pickled veggies or kimchi for acidity and crunch.
- A simple green salad with citrus vinaigrette to cut the richness.
- Macaroni salad for a classic Hawaiian plate-lunch side.
- Roasted greens or garlic green beans for freshness.
Storage, reheating, and meal prep tips
- Make-ahead: Cook patties and gravy ahead and store separately. Reheat and assemble just before serving.
- Fridge life: Store components in airtight containers for up to 3–4 days.
- Freezing: Patties freeze well — defrost overnight in fridge before reheating. Gravy thickens in fridge; whisk in hot water or stock when reheating.
- Reheat smart: Gently rewarm patties in a skillet for a fresh crust. Microwave eggs? Nah — fry fresh.
Important: Eggs should be cooked fresh for best texture.
Nutrition & tweaks for lighter versions
A classic Loco Moco delivers heft — around 680 calories and generous protein per serving in the traditional build. Want lighter? Use lean ground turkey or 90/10 beef, swap white rice for brown rice or cauliflower rice, and lighten the gravy by using reduced-sodium stock and skipping the cream.
FAQs (quick answers)
Can I use instant rice?
Sure — it speeds things up. Warm it properly and top immediately with hot gravy so it soaks in.
How can I make the gravy gluten-free?
Use cornstarch or a gluten-free thickener instead of wheat flour; make sure your bouillon is GF.
Is Loco Moco only for breakfast?
No way — it’s perfect any time of day. Breakfast, lunch, dinner — you decide.
Can I make this spicy?
Add sriracha to the patty mix or a drizzle over the gravy. Chili flakes in the pan during sear add heat too.
Loco Moco as culture — more than a meal
This humble plate tells a story of island life: resourceful cooks, cultural blending, and food that fills both body and heart. It shows how a simple combination can become iconic through community and repetition. Sharing Loco Moco equals sharing aloha — food that welcomes you at any hour.
Final thoughts — why Loco Moco deserves a spot in your meal rotation
You want food that makes you feel cared for? Loco Moco does that. It’s fast enough for weeknights, satisfying enough for hungry teens, and flexible enough for creative spins. Whether you stick to the classic or try one of the riffs, you’ll appreciate how balanced and comforting this dish feels: carbs, protein, fat, and tons of flavor.
Bottom line: If you’ve never made this at home, what are you waiting for? Grab some ground beef (or your favorite swap), get that gravy simmering, and treat yourself to a bowl of pure, saucy comfort. Loco Moco is the kind of Meat Recipes classic that turns a regular evening into something memorable — and honestly, who doesn’t need that?
One last pro tip: Garnish with thinly sliced green onions and a light sprinkle of furikake if you’ve got it — adds color and a little extra island flair.
Now go on — make it, devour it, and then tell me which twist you tried. I’ll be here dreaming of that runny yolk.
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Ultimate Hawaiian Loco Moco — Juicy Hamburgers, Rice & Gravy (Classic Hawaiian Dishes)
- Category: Dinner
Description
A classic island plate: steamed rice piled high, a savory beef patty, rich brown gravy, and a runny fried egg on top. Here’s the same recipe rewritten with fresh wording and clear steps.
Ingredients
Rice
- 2 cups medium-grain white rice
- 2 cups water
Brown gravy
- 2 cups beef stock
- 3 tbsp cornstarch
- 1 tsp onion powder
- 1 tsp shoyu (soy sauce)
- 1 tsp beef bouillon paste
- 1 tbsp heavy cream
Burger patties
- 2 lb (≈900 g) ground beef
- 1 large egg
- ¼ cup finely chopped onion
- ¼ cup panko breadcrumbs
- 2 tbsp ketchup
- 2 tbsp mayonnaise
- Salt and black pepper, to taste
Eggs
- 6 large eggs
- A little oil for frying
- Salt and pepper, to season
Instructions
Rinse the rice under cold water until the rinse runs mostly clear. Combine the rinsed rice and 2 cups water in a rice cooker (or a pot). Cook according to your rice cooker’s instructions, or bring to a boil on the stove, then cover and simmer until tender. Keep warm.
In a medium saucepan, combine the beef stock with the cornstarch, onion powder, shoyu, and bouillon paste. Place over medium heat and whisk constantly until the mixture thickens into a glossy gravy. Remove from the heat and stir in the heavy cream. Taste and adjust seasoning if needed; keep the gravy warm while you finish the rest.
In a bowl, toss together the ground beef, egg, diced onion, panko, ketchup, mayonnaise, and a generous pinch of salt and pepper. Mix gently until just combined — overworking makes dense patties. Shape into 4–6 round patties (size depends on preference). Heat a skillet over medium-high and sear the patties 3–5 minutes per side, or until nicely browned and cooked through. Transfer to a plate and let rest briefly.
Add a little oil to a hot pan and fry the eggs to your liking. For the classic Loco Moco, cook until the whites are set but the yolks remain runny (over-easy or sunny-side-up). Season with salt and pepper.
Place a mound of rice on each plate, lay a beef patty over the rice, ladle warm brown gravy over the patty and rice, and finish by topping with a fried egg. Serve immediately so the yolk mixes into the gravy and rice.
Notes
- For extra umami, add a splash more shoyu to the gravy.
- If you want leaner patties, use 90/10 beef and add a touch more panko to keep them tender.
- Make the gravy ahead and reheat gently — whisk in a little hot stock if it gets too thick on standing.
Hawaiian Dishes, Juicy Hamburgers, Hawaiian Food, Beef Dishes, Asian Dishes, Ground Beef Recipes, Interesting Food Recipes, Meat Recipes, Satisfying Food
