Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 cups medium- or short-grain white rice + 2 cups water
- 8 oz elbow macaroni; 3/4 cup mayonnaise; 3 tbsp milk; 2 tbsp apple cider vinegar; 1 tsp sugar; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1 small carrot (1/2 cup grated); 2 tbsp finely grated onion
- 1 lb 80/20 ground beef; 1/4 cup panko; 2 tbsp milk; 1 tbsp Worcestershire; 1 tsp soy sauce; 1/2 tsp kosher salt; 1/2 tsp pepper; 1/4 tsp each garlic and onion powder
- 1 small onion (thinly sliced); 2 tbsp butter; 2 tbsp flour; 2 cups low-sodium beef stock; 1 tbsp soy sauce; 1 tbsp Worcestershire; pepper; salt to taste
- 4 large eggs; 1 tbsp butter + 1 tsp oil
- Scallions and toasted sesame seeds (optional garnish)
Do This
- 1. Rinse rice; cook with 2 cups water: simmer 15 minutes covered, rest 10 minutes.
- 2. Boil macaroni in salted water 9–11 minutes (tender). Drain; toss with 1 tbsp vinegar; cool 10 minutes. Mix dressing; fold in carrot and onion; chill.
- 3. Mix beef with panko, milk, seasonings, Worcestershire, soy. Form 4 patties (1/2-inch thick) with a thumb dent; chill 10 minutes.
- 4. Sear patties in hot skillet with oil, 3–4 minutes per side, to 160°F. Transfer; keep drippings.
- 5. Sauté sliced onion; make roux with butter and flour; whisk in stock, soy, Worcestershire; simmer 5–7 minutes. Season; nestle patties in gravy.
- 6. Fry eggs sunny-side in butter/oil 2–3 minutes (cover briefly). Plate rice, patty, gravy, egg; add a scoop of mac salad; garnish.
Why You’ll Love This Recipe
- Classic Hawaii plate-lunch comfort: juicy beef, silky brown gravy, and a runny yolk over fluffy rice.
- Includes a creamy, authentic-style mac salad for the full loco moco experience.
- All stovetop, straightforward steps, and pantry-friendly ingredients.
- Great for weeknights, but special enough for weekend brunch.
Grocery List
- Produce: 1 small yellow onion, 1 small carrot, scallions (optional)
- Dairy: Eggs, milk, unsalted butter, mayonnaise
- Pantry: Medium- or short-grain rice, elbow macaroni, beef stock, soy sauce, Worcestershire sauce, panko, flour, sugar, apple cider vinegar, kosher salt, black pepper, neutral oil, garlic powder, onion powder
Full Ingredients
For the Steamed Rice
- 1 1/2 cups medium- or short-grain white rice, rinsed until water runs mostly clear
- 2 cups water
- 1/4 tsp kosher salt (optional)
For the Burger Patties (4 patties)
- 1 lb (450 g) 80/20 ground beef
- 1/4 cup (15 g) panko breadcrumbs
- 2 tbsp milk
- 1 tbsp Worcestershire sauce
- 1 tsp soy sauce
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 tbsp neutral oil (for searing)
For the Brown Gravy
- 1 small yellow onion, thinly sliced (about 3/4 cup)
- 2 tbsp unsalted butter (plus 1 tbsp more if pan is dry)
- 2 tbsp all-purpose flour
- 2 cups low-sodium beef stock or broth
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1/4 tsp freshly ground black pepper
- Kosher salt to taste
For the Sunny-Side Eggs
- 4 large eggs
- 1 tbsp unsalted butter + 1 tsp neutral oil
- Pinch kosher salt and black pepper
For the Hawaiian Mac Salad
- 8 oz (225 g) elbow macaroni
- 1 tbsp apple cider vinegar (to splash over hot pasta)
- 3/4 cup (180 g) mayonnaise
- 2 tbsp milk
- 1 tbsp apple cider vinegar (for the dressing)
- 1 tsp granulated sugar
- 1/2 tsp kosher salt, plus 1 tbsp for pasta water
- 1/4 tsp freshly ground black pepper
- 1/2 cup finely grated carrot (about 1 small)
- 2 tbsp finely grated yellow onion
To Serve & Garnish (Optional)
- Sliced scallions
- Toasted sesame seeds
Step-by-Step Instructions
Step 1: Cook the rice
Rinse the rice under cold water, swishing with your hand, until the water runs mostly clear. Combine rinsed rice, water, and salt (if using) in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Turn off the heat and let the rice steam, covered, for 10 minutes. Fluff with a fork and keep warm. You should have about 4 cups cooked rice.
Step 2: Make the mac salad base
Bring a large pot of water to a boil and salt it with 1 tbsp kosher salt. Add macaroni and cook 9–11 minutes until quite tender (a touch past al dente for classic Hawaiian-style texture). Drain well. While still hot, toss macaroni with 1 tbsp apple cider vinegar and let it cool 10 minutes, stirring once or twice so it doesn’t clump.
Step 3: Finish the mac salad
In a bowl, whisk mayonnaise, milk, 1 tbsp vinegar, sugar, 1/2 tsp salt, and 1/4 tsp pepper until smooth. Fold in grated carrot and onion. Add the warm macaroni and mix until every piece is coated. Cover and chill while you cook everything else (at least 20 minutes; up to overnight).
Step 4: Mix and shape the burger patties
In a medium bowl, gently combine ground beef, panko, milk, Worcestershire, soy sauce, salt, pepper, onion powder, and garlic powder until just mixed—do not overwork. Divide into 4 equal portions and shape into 1/2-inch-thick patties about 4 inches wide. Press a shallow thumb dent in the center of each to prevent doming. Chill 10 minutes.
Step 5: Sear the patties
Heat a large skillet (cast iron preferred) over medium-high until hot. Add oil, then the patties. Sear 3–4 minutes per side until deeply browned and the center reaches 160°F (food-safe for ground beef). Transfer patties to a plate and tent with foil. Keep any drippings in the pan.
Step 6: Make the brown gravy
If the pan looks dry, add 1 tbsp butter. Add sliced onion and cook over medium heat, stirring, until softened and lightly golden, 4–5 minutes. Stir in 2 tbsp butter, then sprinkle in flour and cook, stirring, for 1–2 minutes to form a blond roux. Whisk in beef stock gradually until smooth, then add soy sauce, Worcestershire, and pepper. Simmer 5–7 minutes, stirring, until the gravy thickly coats a spoon. Taste and add salt as needed. Return patties to the skillet and spoon gravy over them; keep warm on low.
Step 7: Fry the sunny-side eggs and assemble
In a nonstick skillet over medium-low, melt 1 tbsp butter with 1 tsp oil. Crack in the eggs and season lightly with salt and pepper. Cook 2–3 minutes until whites are mostly set; cover the pan for 30–60 seconds to set the tops while keeping the yolks runny. To serve, scoop about 1 cup hot rice onto each plate, top with a patty, ladle 1/2 cup gravy, and crown with an egg. Add a generous 1/2 cup scoop of creamy mac salad on the side. Garnish with sliced scallions and sesame seeds if you like. Serve immediately.
Pro Tips
- For plump, separate grains, rinse rice well and let it steam the full 10 minutes off heat.
- Hawaiian mac salad is intentionally tender—cook pasta 1–2 minutes past al dente and dress while still warm so it absorbs flavor.
- A thumb dent in each patty keeps the center from puffing and ensures even cooking.
- Control gravy thickness: if too thick, whisk in a splash of hot stock; if thin, simmer a minute longer.
- Safety first: cook ground beef to 160°F; sunny-side eggs should be served immediately while hot.
Variations
- Mushroom-Onion Gravy: Add 1 cup sliced cremini mushrooms with the onion and cook until browned before making the roux.
- Turkey or Chicken Patties: Swap in ground turkey or chicken (93% lean); oil the pan well and cook to 165°F.
- Spam Loco Moco: Pan-fry 8 slices Spam until crisp and use in place of the beef patties for a local-style twist.
Storage & Make-Ahead
Mac salad: Cover and refrigerate up to 3–4 days; it may thicken—stir in 1–2 tsp milk to loosen. Rice: Refrigerate up to 4 days; reheat covered with a splash of water. Patties and gravy: Refrigerate separately up to 3 days; reheat patties gently in gravy until hot (165°F). Eggs are best cooked to order. The patties and gravy freeze well for up to 2 months; thaw overnight in the fridge, then reheat on the stovetop with a splash of stock.
Nutrition (per serving)
Approx. 1100 calories; Protein 40 g; Carbohydrates 95 g; Fat 60 g; Fiber 3 g; Sodium ~1700 mg. Values will vary with brand of mayonnaise, stock, and exact portion sizes.
