Loco Moco

This Hawaiian Loco Moco recipe is pan-fried hamburger patties over white rice smothered with a mushroom onion brown gravy and a sunny-side-up fried egg. This unusual combination is delicious, easy, and pure Hawaiian comfort food.

Enjoy this dish for breakfast, lunch, or dinner. Serve it topped with chopped green onions and macaroni salad, creamy coleslaw, or cilantro lime rice.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Butter: Salted or unsalted
• Mushrooms: I prefer cremini mushrooms, but white button mushrooms work too
• Ground beef: For moist, flavorful patties, do not use ground beef that is too lean. I always use 80/20, which is 80% lean and 20% fat. Fat gives it flavor and makes it tender and moist. If there is excess grease, carefully remove it from the pan with a paper towel.
• Beef broth: Preferably low sodium

How to make Loco Moco

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

Start by cooking 2 cups of white rice according to package instructions. Then melt a little butter and heat a little olive oil in a large skillet over medium heat. Add the onions and mushrooms and cook until the onions are soft and the mushrooms are brown. Plate the mushrooms and onions.

Then, shape the ground beef into four equal-sized patties. Generously season both sides of the beef patties with kosher salt and fresh ground black pepper. Cook them in the skillet over medium heat until golden brown and cooked through to your liking. Plate the cooked hamburger patties.

Whisk together the beef broth, soy sauce, and cornstarch. Add the mixture to the skillet with the drippings over medium heat. Whisk until thickened and season with kosher salt and fresh ground black pepper to taste. Add the cooked onions, mushrooms, and beef patties to the skillet. Simmer for a few minutes to warm.

Meanwhile, cook four sunny-side-up eggs in a separate large skillet over medium-high heat. To assemble the Loco Moco, add one cup of rice to each plate or bowl and top it with the cooked hamburger patties, spooning on extra gravy. Top each patty with a sunny-side-up egg. Garnish with green onions and serve.

Preparations Tips and Storage

• This dish is typically served with white rice like jasmine, but you can use brown rice, wild rice, or even simple minute rice for an easy solution.
• You don’t have to make it with onions and mushrooms, but it makes it delicious and adds a ton of flavor.
• You can prepare the steamed rice up to two days in advance and store it in an airtight container in the fridge.

Make Ahead and Store

This dish is best served promptly. If you must make it in advance, do not cook the eggs until ready to serve. Reheat the burgers, gravy, and rice on the stovetop over low heat or in the microwave at a reduced power.

Leftovers can be stored in an airtight container in the fridge for up to 3 days. They can also be reheated on the stovetop over low heat or in the microwave at reduced power.

More Ground Beef Recipes

Ground Beef Tacos

Beef Enchilada Casserole

Baked Meatballs

Stuffed Pepper Casserole

Cheeseburger Pie

Hamburger Stroganoff

Loco Moco

This classic Loco Moco is a pan fried hamburger patty over white rice drenched in an onion and mushroom brown gravy and topped with a fried egg.  It is very popular in Hawaii for breakfast, lunch, and dinner. 

5 from 19 votes

Print Pin Rate

Course: main meal beef

Cuisine: Hawaiian

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Servings: 4 servings

Calories: 712kcal

Author: Beth Pierce

Ingredients

• 2 tablespoons butter
• 1½ tablespoons olive oil
• 1 large yellow onion quartered and sliced
• 8 ounces cremini mushrooms sliced
• 1 lb ground beef
• Kosher salt and fresh ground black pepper
• 1½ cups beef broth or beef stock
• 1 tablespoon soy sauce
• 1½ tablespoons cornstarch
• 4 large eggs
• 4 cups cooked white rice
• Green onions chopped

Instructions

• Melt butter and heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onions and mushrooms and cook until the onions are soft and the mushrooms are browned. Plate the mushrooms and onions.  
• Shape the ground beef into 4 equal sized patties. Generously season both sides of the beef patties with kosher salt and fresh ground black pepper. Cook them in the same skillet over medium-high heat until golden brown and cooked through to your liking. Plate the cooked hamburger patties.  
• Whisk together the beef broth, soy sauce, and cornstarch. Add it to the skillet over medium heat. Whisk until thickened and then add the cooked onions, mushrooms, and beef patties back to the skillet to warm.  
• Meanwhile in a separate large skillet over medium heat with 1/2 tablespoon olive oil cook 4 sunny side up eggs.
• Add 1 cup of rice to each plate or bowl and top with the cooked burger patties spooning on extra gravy. Top each patty with a sunny side up egg and serve. 

Notes

• This dish is typically served with white rice like jasmine, but you can use brown rice, wild rice, or even simple minute rice for an easy solution.
• You don’t have to make it with onions and mushrooms, but it makes it delicious and adds a ton of flavor.
• Make the steamed rice up to two days in advance and store it in an airtight container in the fridge.

Nutrition

Calories: 712kcal | Carbohydrates: 53g | Protein: 33g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 259mg | Sodium: 776mg | Potassium: 776mg | Fiber: 2g | Sugar: 2g | Vitamin A: 413IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 4mg

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