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Big comforting flavors straight from Hawaii are all stacked up in this awesome dish. Fluffy rice anchors juicy hamburger patties, rich brown sauce, and a runny egg on top—perfect for pretty much any meal. When I'm feeling nostalgic or feeding a crew, this always hits the spot. Each bite goes from warm, soft rice up to that creamy yolk mixing with all the beefy richness. It's just pure comfort.
That combo of juicy burgers and savory thick sauce gets everyone crowding around the table. The first time I cooked this at home, we barely let it sit before loading up our plates again for seconds.
Tasty Ingredients
- Cooking oil: Needed for frying up eggs Use something neutral for best flavor
- Salt and pepper: Hit those patties and eggs with these. Flaky salt and fresh cracked pepper make a difference
- Ketchup and Mayonnaise: Add flavor and lock in moisture Grab full fat mayo for the best mouthfeel
- Panko: These fluffy flakes keep the burgers tender Go Japanese-style if you can for extra light bites
- Onion: Finely diced, it’s sweet and fresh. Pick one that’s firm and without any soft spots
- Egg: Helps hold your patties together and becomes that golden-topped eye-catcher Use big, fresh ones for the best bite
- Ground beef: Juicy burgers start with beef with a little fat in it
- Heavy cream: This makes your gravy velvety Go for real dairy if possible
- Beef bouillon paste: Makes everything beefier Keep it chilled for longer use
- Shoyu: Hawaiian-style soy sauce gives the dish depth and extra taste Pick a good one for maximum umami
- Onion powder: Brings a hint of sweet flavor Choose one that smells strong and fresh
- Cornstarch: For perfect gravy, this keeps things smooth Use one that isn’t clumpy
- Beef stock: Rich, savory base for the gravy Choose lower salt so you can flavor as you like
- White medium grain rice: Soft, fluffy base for the whole dish Get rice with plump grains for the best results
Simple Step-by-Step
- Assemble Everything:
- Add a scoop of hot rice to each dish, then pop a patty right on top. Pour loads of hot gravy over and gently set your cooked egg right at the center. Enjoy while piping hot!
- Fry the Eggs:
- Heat a small pan over medium with a dash of oil. Drop in an egg, hit with salt and pepper, and let the whites go firm while the edges get toasty. Flip gently if you want, but keep that yolk whole. Keep eggs warm as you do more.
- Get the Patties Ready:
- Mix ground beef, egg, onion, panko, mayo, ketchup, salt, and pepper with your hands—don’t go crazy, just enough to bring it together. Shape thick patties. Brown them in a medium-high skillet, about four minutes per side. Don’t press, just flip once when browned. Cook till they’re as done as you want and keep warm.
- Make the Brown Gravy:
- Whisk beef stock, cornstarch, onion powder, shoyu, and bouillon paste in a pan till super smooth. Put on medium heat, stirring all the time, and let it thicken to how you like it. Take off heat and swirl in heavy cream for that extra richness. Keep covered till you need it.
- Get the Rice Going:
- Wash rice in cool water until the water’s clear. It helps make the rice light and fluffy. Pop the rinsed rice in a cooker with water and set it to go. Let it steam through.
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The gravy might be my favorite part—seriously, it’s so rich and awesome I want it on everything. Once I made extra just to pour over whatever was left in the fridge, and it turned into our go-to snack all that weekend.
Keep It Fresh
Patties and gravy stay good in the fridge for two days. Toss the rice and burgers in their own containers and keep the sauce in a separate jar. If you cooked the eggs hard, you can chill them too. Warm up leftovers by heating the beef and rice with a dash of water, and let the gravy get hot in a saucepan on low, stirring so it stays smooth and creamy.
Easy Swap Ideas
Switch in ground chicken or turkey for a lighter meal Use whatever breadcrumbs you have if panko isn’t handy Rice can be any type you like—just change up the water and timing Gluten-free soy sauce keeps things safe if you’re avoiding gluten Skip the heavy cream if you’re going dairy free
Fun Ways to Serve
Make this the center of your lunch plate and pair it with Hawaiian mac salad and a side of greens. Want some extra island flavor? Try grilled pineapple or chopped green onions on top. Feeling breakfast vibes? Swap the burger for fried spam with a splash of hot sauce.
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A Little Backstory
Born in Hilo on the Big Island, this stacked comfort bowl started as a no-fuss cheap meal for hungry local teens. Now you’ll find it everywhere—local diners, food trucks, you name it. It’s a real taste of local fusion: big portions, filling, and influenced by all sorts of cultures that make up the islands.
FAQs About the Recipe
- → Which rice works best for loco moco?
Go with medium grain white rice since it gets a touch sticky and keeps everything together, but honestly, you can swap for any kind you like.
- → What's a good way to boost flavor in burger patties?
Try mixing in some onion, eggs, panko, a squeeze of ketchup, and a spoonful of mayo with your ground beef. A little salt and pepper will round it out.
- → Can I prep the brown gravy beforehand?
Sure thing. Make the gravy early and stash it in the fridge for up to three days. Just warm it up when you’re ready to use it.
- → Can I use a different protein instead of beef?
Definitely—swap in chicken, turkey, or your favorite plant-based patty if you want and it’ll still taste great.
- → How do I nail the runny egg on top?
Fry your egg sunny side up or over-easy in a bit of oil, and don’t pop the yolk. That runny center makes the whole dish.
- → Any ideas for extra toppings?
Sautéed mushrooms, caramelized onions, even some green onions will level up the look and taste.