Loco moco is a classic Hawaiian comfort dish: steamed rice topped with a juicy hamburger patty, savory brown gravy, and a fried egg. It’s quick to prepare, deeply satisfying, and perfect for breakfast, lunch, or dinner.
Loco moco ranks among my favorite Hawaiian meals. Every visit to the islands includes at least one stop to enjoy this comforting plate. The combination of rice, a well-seasoned beef patty, rich brown gravy, and a runny egg makes for a simple meal with big flavor.
If you’re traveling to Hawaii, popular spots to try loco moco include Rainbow Drive-In, Café 100, and Liliha Bakery. If you can’t make the trip, this recipe brings the flavors of Hawaii to your own kitchen.
What is Loco Moco?
Loco moco is a Hawaiian plate featuring a seasoned ground beef patty set atop a bed of steamed white rice, dressed in brown gravy, and finished with a fried egg. The traditional presentation favors a sunny-side-up egg so the yolk mixes with the gravy and rice, adding richness and silkiness to every bite.
There are many variations. While ground beef is the most common base, you can also make loco moco with spam, Portuguese sausage, teriyaki chicken, shrimp, bacon, tofu, or plant‑based patties. Swap the stock and soy sauce to suit dietary needs and still capture the same comforting profile.
According to Wikipedia, the dish originated in Hilo, Hawaii in 1949 at the Lincoln Grill. It was created for teenagers seeking an inexpensive, filling meal, and the memorable name “loco moco” stuck.
Burger Ingredients
- Ground beef – I use 85% lean for good flavor and juiciness. Ground turkey, pork, or a beef/pork blend also work well.
- Panko breadcrumbs and milk – These keep the patties tender and help bind the mixture.
- Onion and garlic – Finely diced onion and minced garlic give the patty depth of flavor.
- Eggs – For frying and topping. A runny yolk enriches the gravy and rice; cook to your preferred doneness.
- Seasonings – Salt and black pepper are the basics; you can add a dash of Worcestershire sauce to the patty mixture if desired.
Gravy Ingredients
- Beef stock – The base for a rich gravy. Chicken stock can substitute if preferred.
- Cornstarch – Dissolved in the stock to thicken the gravy smoothly.
- Soy sauce – Adds color and umami.
- Worcestershire sauce, ketchup, and a touch of sugar – These balance the savory flavors and create a familiar loco moco profile.
- Salt – Adjust to taste after the gravy comes together.
How to Make Loco Moco
- Combine ground beef, finely diced onion, panko breadcrumbs, milk, minced garlic, salt, and black pepper. Mix gently and form into four even, slightly flattened patties.
- Heat a lightly oiled nonstick pan over medium-high and cook the patties about 3–4 minutes per side, until nicely browned and cooked through. Transfer patties to a plate and lower heat to medium-low.
- Whisk together beef stock, cornstarch, soy sauce, ketchup, sugar, Worcestershire, and salt in a bowl until smooth. Stir the mixture so the cornstarch stays suspended.
- Add the gravy mixture to the pan, stirring constantly. Bring to a gentle boil and cook 1–2 minutes until the gravy thickens and becomes glossy. If the pan is too greasy, wipe out excess fat before adding the gravy for a cleaner sauce.
- Fry eggs to your liking — sunny-side-up, over-easy, or over-medium. A runny yolk will blend best with the gravy and rice.
- To assemble: spoon steamed rice into bowls, place a burger patty on top, ladle generous gravy over the patty and rice, then finish with a fried egg. Garnish with chopped green onions and optional sesame seeds.
Variations
- Protein swaps – Replace the beef patty with spam, Portuguese sausage, teriyaki chicken, bacon, shrimp, or a vegetarian patty for a different take.
- Vegetarian – Use firm tofu or a plant-based burger and vegetable stock for the gravy.
- Mushroom gravy – Sauté mushrooms first and add them to the gravy for extra umami and texture.
FAQ
The name “loco moco” was given to the dish by a group of teenagers in Hilo in 1949. The exact origin of the nickname is part of the dish’s local history and lore.
Common side dishes include Hawaiian macaroni salad, simple coleslaw, pickles, or kimchi to add a bright, acidic contrast to the rich plate.
I hope you enjoy this recipe — it’s a hearty, flavorful way to bring a bit of Hawaii into your kitchen. Leftovers store well in an airtight container in the refrigerator for up to 3 days; reheat and top with a freshly fried egg.
More Hawaiian recipes:
Main Dishes
Hawaiian Pineapple Fried Rice
Desserts
Chewy Hawaiian Butter Mochi
Main Dishes
Sweet & Tangy Pineapple Chicken Stir Fry
Asian Recipes
Easy Spam Fried Rice
Loco Moco
Ingredients
- 4 cups steamed rice
- 4 eggs, fried
- 2 stalks green onions, chopped
Burgers
- 1 lb ground beef (85% lean recommended)
- ⅓ cup finely diced onion
- ¼ cup panko breadcrumbs
- 3 Tablespoons milk
- 2 cloves garlic, minced
- ¾ teaspoon sea salt
- ¼ teaspoon black pepper
Gravy
- 2 cups beef stock
- 2 Tablespoons cornstarch
- 2 Tablespoons soy sauce
- 1 Tablespoon ketchup
- 2 teaspoons sugar, to taste
- 1½ teaspoons Worcestershire sauce
- ½ teaspoon sea salt, to taste
Instructions
- Prep the gravy: Whisk beef stock, cornstarch, soy sauce, ketchup, sugar, Worcestershire, and salt until smooth. Set aside.
- Make patties: Combine ground beef, diced onion, panko, milk, garlic, salt, and pepper. Form into four patties, pressing slightly flat.
- Cook patties: In a lightly oiled nonstick pan over medium-high, cook patties 3–4 minutes per side until browned and cooked through. Remove and lower heat to medium-low.
- Finish gravy: Stir the gravy mixture (cornstarch can settle) and add it to the pan. Stir until it boils and thickens, about 1–2 minutes.
- Fry eggs: Fry eggs to your preference — sunny-side-up or over-easy work well.
- Assemble: Place steamed rice in bowls, top with a patty, ladle gravy over the patty and rice, then crown with a fried egg. Garnish with green onions.
Notes
- Ground beef: 85% lean gives good flavor and moisture; you can substitute ground turkey or pork if preferred.
- Onions: Use sweet yellow or Maui onions if available. Sautéing the onions first enhances sweetness.
- Gravy: Fully dissolve cornstarch in the stock before adding to the pan to avoid lumps. Use chicken stock for a lighter gravy, or dark soy sauce for a deeper color.
- If you prefer, remove excess fat from the pan before adding the gravy for a cleaner-tasting sauce.
Leftovers: Store in an airtight container in the refrigerator for up to 3 days.
Nutrition (per serving)
Calories: 573 kcal, Carbohydrates: 59 g, Protein: 28 g, Fat: 24 g, Sodium: 1635 mg
Nutrition information is automatically calculated and should be used as an approximation.
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