Loco Moco

Loco Moco has always been one of those comfort meals that feels simple but deeply satisfying—juicy beef patties, a mound of rice, rich brown gravy, and a fried egg on top. It’s the kind of dish that looks humble but hits every craving at once. After making it several times, I learned a few little tricks that keep everything flavorful without turning the gravy gloopy or the patties dry.

Ingredients

For the Beef Patties

• 1 lb (450 g) ground beef
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon soy sauce
• ½ teaspoon black pepper
• 1 teaspoon salt
• 1 egg
• ½ cup breadcrumbs

For the Gravy

• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups beef broth
• 1 tablespoon soy sauce
• ½ tablespoon Worcestershire sauce
• Salt and black pepper to taste

For Serving

• 2–3 cups cooked white rice
• 2–4 fried eggs
• Sliced green onions (optional)

Instructions

Step 1: Make the Beef Patties

Mix the ground beef, onion, garlic, soy sauce, Worcestershire sauce, salt, pepper, egg, and breadcrumbs until combined.
Shape into 4 patties.
Cook in a skillet over medium heat for about 4–5 minutes per side until browned and cooked through. Remove and set aside.

Step 2: Prepare the Gravy

In the same skillet, melt the butter.
Whisk in the flour and cook for 1 minute until lightly golden.
Pour in the beef broth slowly while whisking to avoid lumps.
Add soy sauce and Worcestershire sauce.
Simmer for 4–6 minutes until thickened. Season with salt and pepper.

Step 3: Fry the Eggs

Cook the eggs sunny-side-up or over-easy—runny yolks taste best with the gravy.

Step 4: Assemble the Loco Moco

Scoop cooked rice onto plates.
Place a beef patty on top.
Pour a generous amount of gravy over each patty.
Top with a fried egg.
Sprinkle green onions for a fresh bite.

@ny.foodie

Serving Suggestions

• Add sautéed mushrooms to the gravy for a richer, steakhouse-style flavor.
• Serve with macaroni salad on the side for a more authentic Hawaiian plate lunch.
• A dash of hot sauce adds a great kick if you like heat.

Tips

• Don’t overmix the beef. It can make the patties tough. Mix just until combined.
• Use beef with some fat. 80/20 gives the juiciest results.
• Let the gravy simmer. If it’s thin, give it a few more minutes—over-thickening too fast can make it paste-like.
• Cook the eggs last. They taste best when the yolks are warm and runny.

Substitutions

• Ground beef: Use ground turkey or chicken, but increase the seasoning for more flavor.
• Breadcrumbs: Replace with crushed crackers, panko, or a gluten-free blend.
• Beef broth: Mushroom or chicken broth works too.
• Rice: Swap for brown rice or cauliflower rice for a lighter version.

FAQs

1. Why is my gravy lumpy?

The flour likely didn’t blend well. Whisk continuously and add the broth slowly to keep it smooth.

2. Can I make the patties ahead of time?

Yes, shape and refrigerate them for up to 24 hours. Cook when ready.

3. Can I freeze Loco Moco?

You can freeze the cooked patties and gravy separately. Add fresh rice and eggs when serving.

4. What if my gravy is too thick?

Whisk in a splash of broth or water until it reaches your desired consistency.

5. Can I make it healthier?

Use lean meat, reduce butter, and serve over cauliflower rice.

6. How do I keep the patties juicy?

Don’t press them while cooking, and avoid overcooking—medium doneness keeps them tender.

7. Can I use pre-made gravy?

You can, but homemade gravy makes a big difference in flavor and richness.