Go Back
–+ servings
A blue-rimmed white enamel plate of Hawaiian Loco Moco with Brown Gravy alongside a bowl of green onions and a cup of coffee on a yellow placemat.

Hawaiian Loco Moco with Brown Gravy

Loco Moco is one of the best Hawaiian comfort food dishes that can be served for breakfast, lunch, or dinner. A tender ground beef patty is smothered with a brown onion and mushroom gravy. Served over scoops of rice and topped with a sunny side up egg, it's a hearty meal that everyone will enjoy.
5 from 20 votes
Print Pin
Course: Breakfast, Main Course
Cuisine: American, Hawaiian
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4
Find Substitutions

Equipment

  • measuring spoons
  • liquid measuring cup
  • large bowl
  • large skillet
  • whisk
  • metal spatula
  • wooden spoon
  • chef's knife

Ingredients

For the hamburger patties:

  • 1 ¼ pounds ground chuck (80/20)
  • 1 large egg
  • 2 tablespoon panko breadcrumbs
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 1 tablespoon salted butter

For the brown gravy:

  • 1 small yellow onion, halved and thinly sliced
  • 1 (8-ounce) container sliced mushrooms
  • 2 cups beef broth
  • 2 tablespoon cornstarch
  • 2 tablespoon low-sodium soy sauce
  • 1 teaspoon tomato paste

For serving:

  • Hot cooked rice
  • 4 fried eggs (I like mine over-easy)
  • Sliced green onions

Instructions

  • Make the patties: Combine the ground beef, egg, panko, Worcestershire sauce, garlic powder, salt, and pepper in a large bowl. Mix gently until combined. Shape the mixture into 4 equal patties. Make an indention in the center of each patty to prevent them from shrinking.
  • Heat the oil and butter in a large skillet over medium-high heat until the butter melts. Add the patties and cook until browned on each side, about 2 to 3 minutes per side. Remove the patties to a plate. Drain the oil, reserving 1 tablespoon along with the browned bits in the bottom of the pan.
  • Start the gravy: Add the onion and mushrooms to the drippings in the skillet. Cook, stirring occasionally, until the onions and mushrooms are browned and tender, about 6 to 8 minutes.
  • Whisk together the beef broth, cornstarch, soy sauce, and tomato paste in a liquid measuring cup. Add the beef broth mixture to the onion and mushrooms in the skillet and bring to a boil. Reduce the heat and simmer, stirring frequently, until the gravy is thickened. Return the patties to the skillet and cover in the gravy.
  • To serve, divide the rice evenly between serving bowls or plates. Top each with a hamburger patty and spoon gravy over the top. Top with a fried egg and sprinkle with green onions.

Notes

  • Make the gravy from the pan drippings: For deepest flavor, use the drippings from cooking the beef patties to make your brown gravy. Adding a little soy sauce and Worcestershire sauce boosts the savory notes naturally.
  • Prevent the hamburger patties from shrinking: Make an indention in the centers of each patty to prevent them from shrinking during cooking.
  • Fluff the rice just before serving: Rice can clump as it cools, so fluff it with a fork right before serving to keep it light and separate. This helps soak up gravy better.
  • Perfectly cooked fried eggs: Cook the eggs on medium or medium-low heat and keep a close eye for that perfect runny yolk. Use a lid to steam the tops gently if you want that silky texture without flipping.