Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups short-grain white rice (Calrose), rinsed + 2 1/2 cups water
- 1 1/2 lb 80/20 ground beef
- 1/2 cup panko, 1 large egg, 2 tbsp milk
- 1 tbsp Worcestershire, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp onion powder
- 1 tbsp neutral oil (searing)
- 2 tbsp unsalted butter
- 1 large yellow onion, thinly sliced
- 3 tbsp all-purpose flour
- 2 1/2 cups low-sodium beef broth
- 1 tbsp soy sauce + 1 tbsp Worcestershire
- 1/2 tsp each kosher salt and black pepper; pinch sugar (optional)
- 4 large eggs + 1 tbsp butter or oil
- 2 scallions, thinly sliced; 1 tbsp furikake (optional)
Do This
- 1. Cook rice: Combine rinsed rice + 2 1/2 cups water. Boil, cover, simmer 15 min; rest 10 min.
- 2. Mix patties: Combine beef, panko, egg, milk, Worcestershire, salt, pepper, onion powder. Shape 4 patties; dimple centers.
- 3. Sear: Heat 1 tbsp oil in 12-inch skillet on medium-high. Sear patties 3–4 min/side; remove.
- 4. Gravy: Add 2 tbsp butter, cook onions 8–10 min. Stir in 3 tbsp flour 1 min. Whisk in broth, soy, Worcestershire; simmer 5 min.
- 5. Finish: Nestle patties into gravy; simmer 3–5 min to 160°F internal.
- 6. Eggs: Fry 4 eggs sunny-side-up. Plate rice, patty, gravy, egg; garnish with scallions/furikake.
Why You’ll Love This Recipe
- Classic Hawaiian comfort food: rice, savory beef, glossy onion-brown gravy, and a runny egg in every bite.
- Home-cook friendly: one skillet for the patties and gravy, simple pantry staples, no special equipment.
- Balanced flavors: soy and Worcestershire deepen the beefiness while sweet onions keep it mellow.
- Flexible: easy to scale up, swap proteins, or make ahead for weeknights.
Grocery List
- Produce: 1 large yellow onion, 2 scallions
- Dairy: Unsalted butter, milk, eggs
- Pantry: 80/20 ground beef, short-grain white rice (Calrose), panko breadcrumbs, low-sodium beef broth, soy sauce, Worcestershire sauce, all-purpose flour, neutral oil, kosher salt, black pepper, sugar (optional), furikake or toasted sesame (optional)
Full Ingredients
Steamed Rice
- 2 cups short-grain white rice (Calrose), rinsed until water runs mostly clear
- 2 1/2 cups water
- 1/2 teaspoon kosher salt (optional)
Hamburger Patties
- 1 1/2 pounds 80/20 ground beef
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 tablespoons milk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon onion powder
- 1 tablespoon neutral oil (for searing)
Onion-Brown Gravy
- 2 tablespoons unsalted butter
- 1 large yellow onion (about 12 ounces), thinly sliced pole-to-pole
- 3 tablespoons all-purpose flour
- 2 1/2 cups low-sodium beef broth (warm)
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt, plus more to taste
- Pinch of granulated sugar (optional, balances bitterness)
Eggs & Garnish
- 4 large eggs
- 1 tablespoon butter or neutral oil
- 2 scallions, thinly sliced
- 1 tablespoon furikake or toasted sesame seeds (optional)
Step-by-Step Instructions
Step 1: Cook the rice
Rinse the short-grain rice in several changes of cold water, stirring with your fingers, until the water runs mostly clear. Drain well. Combine the rice, 2 1/2 cups water, and salt (if using) in a medium saucepan. Bring to a boil over medium-high heat. Immediately cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork and keep warm.
Step 2: Mix and shape the patties
In a bowl, combine the ground beef, panko, egg, milk, Worcestershire, salt, pepper, and onion powder. Mix gently with your hands until just combined; avoid overworking. Divide into 4 equal portions (about 6 ounces each) and form 3/4-inch-thick patties with a slight dimple in the center to prevent doming. Refrigerate 10 minutes while you prep the skillet.
Step 3: Sear the patties
Heat a 12-inch skillet over medium-high heat until hot. Add 1 tablespoon neutral oil. Sear patties 3–4 minutes per side until deeply browned. Transfer to a plate; they will finish cooking in the gravy. Do not wipe out the pan—those browned bits are flavor.
Step 4: Make the onion-brown gravy and finish the patties
Reduce heat to medium. Add the butter to the skillet, then the sliced onions and a pinch of salt. Cook, stirring occasionally, until the onions are soft and golden, 8–10 minutes. Sprinkle in the flour and stir for 1 minute to form a blond roux. Gradually whisk in the warm beef broth, scraping the pan to dissolve browned bits. Stir in the soy sauce, Worcestershire, pepper, and sugar (if using). Simmer 5 minutes, stirring, until glossy and spoon-coating.
Nestle the seared patties and any accumulated juices into the gravy. Simmer gently 3–5 minutes, turning once, until the patties reach an internal temperature of 160°F. Taste and adjust seasoning with salt or pepper if needed. Keep warm over low heat.
Step 5: Fry the eggs
Heat a nonstick skillet over medium heat. Add 1 tablespoon butter or oil. Crack in the eggs and season lightly with salt and pepper. Cook sunny-side-up until the whites are set and the yolks are still runny, 2–3 minutes. For a softer set on top, cover the pan for the final 30–60 seconds. Alternatively, flip briefly for over-easy.
Step 6: Plate your loco moco
Scoop about 1 to 1 1/2 cups hot rice onto each plate or shallow bowl (a small bowl or ring mold helps with a neat mound). Top with a beef patty, spoon over 1/2 to 3/4 cup of the onion-brown gravy, and crown with a runny fried egg. Garnish with scallions and a sprinkle of furikake or toasted sesame if you like. Serve immediately with a fork and spoon.
Pro Tips
- Let the rice rest covered for 10 minutes after cooking to finish steaming and stay fluffy.
- Brown deeply: a dark sear on the patties and well-cooked onions build the base for a richer gravy.
- Warm broth blends into the roux more smoothly and prevents lumps.
- Season smart: use low-sodium broth, then finish with soy and salt to taste so the gravy never gets too salty.
- Egg yolk is part of the sauce—keep it runny for the authentic loco moco experience.
Variations
- Mushroom Loco Moco: Add 8 ounces sliced cremini mushrooms with the onions and cook until browned before adding flour.
- Turkey or Chicken Patties: Swap in 93% lean ground turkey or chicken; add 1 tablespoon oil to the pan before searing and simmer gently so they stay juicy.
- Spicy Loco Moco: Stir 1–2 teaspoons chili garlic sauce or a spoonful of chili crisp into the gravy.
Storage & Make-Ahead
Refrigerate cooked patties with gravy for up to 3 days; reheat gently over low heat, thinning with a splash of broth or water as needed. Cooked rice keeps 3–4 days in an airtight container; reheat covered with a sprinkle of water. Patties can be shaped and refrigerated up to 24 hours ahead, or frozen (uncooked) up to 2 months—thaw in the refrigerator overnight before cooking. Fry eggs just before serving for best texture.
Nutrition (per serving)
Approximate: 950 calories; 42 g protein; 92 g carbohydrates; 52 g fat; 3 g fiber; 970 mg sodium. Values will vary with brands and portion sizes.
