Loco Moco Hawaiian Lunch

Loco moco brings together all the comforting flavors of Hawaii in one hearty dish. Juicy hamburger patties over fluffy rice with savory brown gravy and a perfectly cooked egg on top make this a crowd-pleaser for any meal. This is the kind of rib-sticking, soul-warming food I always crave when I need a taste of nostalgia or when friends come over for a casual dinner. Every layer offers its own satisfaction from the tender warm rice to the silky yolk that runs into the beef and gravy.

The juicy patties and rich savory gravy always get rave reviews when I make this for gatherings. The first time I made loco moco at home we all went back for seconds before the platter even cooled down.

Ingredients

• White medium grain rice: Brings fluffy tender texture Look for fresh rice with plump grains for best results
• Beef stock: For deep savory gravy Choose a low sodium variety to control seasoning
• Cornstarch: Thickens the gravy smoothly Make sure it is fresh and lump free
• Onion powder: Adds subtle sweetness Opt for one with a strong aroma
• Shoyu: Delivers classic Hawaiian umami Use a high quality soy sauce for depth
• Beef bouillon paste: Intensifies the meaty flavor Store in the fridge for freshness
• Heavy cream: Gives the gravy a velvety finish Go for real dairy cream over substitutes
• Ground beef: Creates juicy hearty patties Choose meat with at least some fat for flavor
• Egg: Binds patty mixture and stars as the sunny side topper Use large fresh eggs for best texture
• Onion: Fresh diced onion brings sweetness Select a firm onion with no spots
• Panko: Helps patties stay tender Opt for Japanese style panko for lightness
• Ketchup and Mayonnaise: Bring moisture and flavor Try to use full fat mayonnaise for richness
• Salt and pepper: Key for seasoning both patties and eggs Use flaked salt and freshly ground pepper if possible
• Cooking oil: Needed for frying eggs Use a neutral oil for best results

Step-by-Step Instructions

Prepare the Rice:

Rinse rice in cool water until it runs clear to remove starch for light fluffy grains Combine rinsed rice with water in a rice cooker and start cooking Let it steam until done

Make the Brown Gravy:

Combine beef stock cornstarch onion powder shoyu and beef bouillon paste in a small pot Whisk thoroughly to blend until no lumps remain Heat over medium stirring constantly until the gravy thickens to your preference Then remove from heat and gently stir in heavy cream for luscious texture Set aside covered

Shape and Cook the Patties:

In a large mixing bowl combine ground beef egg onion panko ketchup mayonnaise salt and pepper Mix by hand until just blended Form the mixture into patties about one inch thick Heat a large skillet over medium high and add patties Cook without pressing down until the first side is browned about four minutes Flip and finish cooking on the other side until juices run clear or to your preferred doneness Keep patties warm

Fry the Eggs:

Use a separate small frying pan for eggs Heat a little cooking oil over medium Carefully crack in an egg and season with salt and pepper Cook until the whites are just set and the edges begin to brown Gently flip with a spatula and briefly cook on the second side being careful to keep the yolk whole Repeat for each egg Keep them warm

Assemble the Loco Moco:

To serve spoon a generous helping of steamed rice onto each plate Place a cooked burger patty on the rice Spoon warm brown gravy liberally over the top and crown the stack with a freshly cooked egg Serve right away

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One of my favorite parts of this dish is the creamy rich brown gravy I could pour it over anything I remember making extra once just so we could drizzle it over leftover rice and it became our new snack ritual for the weekend

Storage Tips

Loco moco burgers and gravy keep well for two days in the fridge Pack rice and patties in separate containers and store gravy in a jar Refrigerate eggs only if hard cooked For leftovers reheat rice and beef gently with a splash of water and warm the gravy in a saucepan on low Stir the gravy as it reheats to keep it smooth and creamy

Ingredient Substitutions

Use ground turkey or chicken for a leaner version Swap panko for regular breadcrumbs if needed Rice can be short or long grain Just adjust water and cook time Gluten-free soy sauce works perfectly if avoiding gluten If making dairy free skip the heavy cream in the gravy

Serving Suggestions

Serve loco moco as the star of a lunch plate with a fresh salad and Hawaiian mac salad on the side Add grilled pineapple or a sprinkle of green onions for a tropical twist Make a breakfast version with fried spam instead of the burger patty and a little hot sauce

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Cultural Context

Loco moco was created in Hilo on the Big Island as an affordable stick to your ribs meal for hungry teens It quickly became a symbol of local style cuisine and is now found everywhere from diners to beachside food trucks in Hawaii This dish captures the fusion spirit of Island food hearty satisfying with global touches

Frequently Asked Questions

→ What type of rice is best for loco moco?

Medium grain white rice is traditional for loco moco. Its slightly sticky texture holds the dish together well, but you can substitute with other varieties if preferred.

→ How can I make the burger patties more flavorful?

Mix onion, egg, panko breadcrumbs, ketchup, and mayonnaise into the ground beef for juicy, savory patties. Season with salt and pepper to taste for the best results.

→ Can the brown gravy be made ahead of time?

Yes, you can prepare the brown gravy in advance and reheat as needed. Store it in an airtight container in the fridge for up to three days.

→ Is it possible to substitute the protein?

Absolutely. Chicken, turkey, or even a plant-based patty can be used instead of beef while maintaining the essence of loco moco.

→ How do I get the perfect fried egg topping?

Cook your eggs over-easy or sunny side up in a little oil, being careful not to break the yolk. This allows the runny yolk to enrich the dish.

→ What other toppings enhance loco moco?

Try adding sautéed mushrooms, caramelized onions, or chopped green onions for extra flavor and visual appeal.