Hearty Hawaiian Loco Moco - Burger with Egg Recipe

Welcome to the ultimate guide for making Hawaiian Loco Moco at home! If you're looking for drive-in comfort food that hits all the right notes, you've come to the right place. This isn't just any burger with egg; it's a stack of fluffy rice, a perfectly seasoned ground beef patty, rich, authentic loco moco gravy, and a sunny-side-up egg, all made from scratch. Forget bland takeout; our recipe brings you the genuine flavors of Hawaii.
Loco Moco is a beloved Hawaiian "plate lunch" classic, a hearty stack of white rice, a hamburger patty, a fried egg, and a generous pour of brown gravy. It's the kind of satisfying meal that became popular in local drive-ins and diners, offering a delicious and filling option that's truly unique. While variations exist, the core elements remain a comforting constant.
Here’s what you’ll master with this recipe:
An easy burger with egg meal that’s perfect for any time of day.
Authentic-style loco moco gravy made from scratch, full of savory depth.
Pro tips to ensure your ground beef patties stay juicy and your gravy turns out glossy and lump-free.

Ingredients

• For the Rice:
• 2 cups Calrose rice (or short/medium-grain white rice)
• 2 cups cold water
• ½ teaspoon salt (optional)
• For the Patties:
• 1 pound 80/20 ground beef (the "best ground beef for burgers" for juiciness!)
• 1 large egg, lightly beaten
• ¼ cup panko breadcrumbs (or gluten-free breadcrumbs)
• ¼ cup grated or very finely minced yellow onion
• 1 tablespoon Worcestershire sauce
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• For the Gravy (Authentic-Leaning):
• 2 tablespoons unsalted butter
• 1 cup sliced yellow onions
• 1 cup sliced cremini mushrooms (optional, but highly recommended for flavor)
• 2 cups beef stock (low sodium preferred)
• 2 tablespoons soy sauce (shoyu)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon ketchup (just a tiny bit for depth!)
• 2 tablespoons cornstarch
• ¼ cup cold water
• For the Eggs + Finish:
• 4 large eggs
• 1-2 tablespoons butter or neutral oil (like canola or vegetable oil)
• 2 tablespoons chopped green onions, for garnish

Directions

1. Cook the Rice
   1. Rinse the Calrose rice in a fine-mesh sieve under cold running water until the water runs mostly clear. This removes excess starch and prevents stickiness.
   2. Combine the rinsed rice, 2 cups cold water, and optional salt in a rice cooker or a medium saucepan.
   3. If using a rice cooker, cook according to manufacturer's instructions. If using a pot, bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer for 18-20 minutes, or until all water is absorbed.
   4. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and keep warm.
2. Mix and Shape the Patties
   1. In a large bowl, gently combine the ground beef, beaten egg, panko, grated onion, Worcestershire sauce, garlic powder, salt, and pepper.
   Pro Tip: Don’t overmix! Overworking the meat can lead to tough, dense patties. Mix just until everything is combined.
   1. Divide the mixture into four equal portions and shape them into ¾-inch thick patties. Press a shallow dimple into the center of each patty – this helps prevent them from puffing up and cracking during cooking.
3. Cook the Patties
   1. Heat 1 tablespoon of butter or oil in a large skillet (cast iron or stainless steel works best) over medium-high heat.
   2. Once hot, carefully place the patties in the skillet, leaving some space between them.
   3. Cook for 4-6 minutes per side for medium-rare to medium doneness, or longer if you prefer well-done. You want a nice brown crust.
   4. Remove the cooked patties from the skillet and set them aside on a plate. Tent them loosely with foil to keep warm and allow them to rest. Don't drain the drippings from the pan – they're essential for the gravy!
4. Make the Authentic-Style Loco Moco Gravy (from scratch)
   1. Using the same skillet with the leftover beef drippings, add 2 tablespoons of butter. Reduce the heat to medium.
   2. Add the sliced onions and mushrooms (if using). Sauté, stirring occasionally, for 5-7 minutes until the onions are softened and translucent, and the mushrooms are browned.
   3. Deglaze the pan by pouring in the beef stock. Scrape up any browned bits from the bottom of the skillet – this adds incredible flavor to your loco moco gravy!
   4. Stir in the soy sauce, Worcestershire sauce, and ketchup. Bring the mixture to a gentle simmer.
   5. In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry.
   6. Slowly whisk the cornstarch slurry into the simmering gravy in the skillet. Continue to whisk gently until the gravy thickens to your desired consistency (it should be glossy and coat the back of a spoon). This usually takes 1-2 minutes.
   7. Taste and adjust seasoning if needed. If it’s too thick, add a splash more beef stock or water. If it’s too thin, make a tiny bit more slurry and whisk it in. Keep warm over low heat.
5. Fry the Eggs
   1. In a separate non-stick skillet (or clean the first skillet), melt 1 tablespoon of butter or heat oil over medium heat.
   2. Carefully crack each egg into the hot pan. For perfect sunny-side-up or over-easy eggs, cook until the whites are set but the yolks are still wonderfully runny. This usually takes 2-3 minutes.
   3. If you prefer over-easy, gently flip the eggs and cook for another 30 seconds.
6. Assemble
   1. Grab a plate and scoop a generous portion of warm rice onto it.
   2. Top the rice with one of your juicy ground beef patties.
   3. Ladle a generous amount of the warm, glossy loco moco gravy over the patty and rice.
   4. Crown it all with a freshly fried egg.
   5. Garnish with chopped green onions and serve immediately. Enjoy your homemade Hawaiian Loco Moco!