Classic Hawaiian Loco Moco

Experience the ultimate Hawaiian comfort food: a juicy beef and pork patty served over fluffy rice, topped with a fried egg, and smothered in rich mushroom gravy.

Ingredients

• 400g minced beef
• 100g minced pork
• 1/4 white onion
• 2 tbsp breadcrumbs
• 2 tbsp milk
• 1 tsp garlic powder
• 1 tbsp Worcestershire sauce
• 1 egg
• 2 tbsp butter
• 100g mushrooms
• 2 tbsp flour
• 300ml beef broth
• 2 tbsp green peas
• to taste salt and pepper
• to taste olive oil
• optional fresh parsley
• optional crispy fried onions

Instructions

1. 1Combine the ground meats

   

   In a large mixing bowl, combine 400g of minced beef with 100g of minced pork. Using a mix of beef and pork ensures the patty remains juicy and flavorful during cooking.

   Tip: For the best texture, keep the meat chilled until you are ready to mix.
2. 2Add aromatics

   

   Finely chop one-quarter of a white onion and add it to the meat mixture. This adds essential sweetness and texture to the patty.

   Tip: Ensure the onions are finely chopped so they integrate well into the meat without making the patty fall apart.
3. 3Season the mixture

   

   Add garlic powder, salt, pepper, and a splash of Worcestershire sauce to the meat. The Worcestershire sauce provides a necessary tang and depth of flavor.

   Tip: Be careful not to over-salt, as the Worcestershire sauce and beef broth (used later) contribute savory notes.
4. 4Incorporate binders

   

   Add breadcrumbs that have been soaked in milk to the meat mixture. This helps the patty stay moist and tender after frying.

   Tip: The milk-soaked breadcrumbs act as a panade, which is the secret to a succulent burger patty.
5. 5Combine ingredients

   

   Using gloved hands, mix the meat, onion, seasonings, and breadcrumbs together. Stir in one consistent direction to make the meat mixture develop a sticky, cohesive texture.

   Tip: Mixing in one direction is crucial for achieving that authentic, bouncy patty consistency.
6. 6Form the patties

   

   Divide the meat mixture into 130g portions. Slap each portion against your palm to remove air, then press it firmly into a metal ring mold to shape it. Create a slight dimple in the center with a spoon to ensure even cooking.

   Tip: The center dimple prevents the patty from puffing up while frying.
7. 7Shape and dimple the patties

   

   Take 130g of the prepared meat mixture for each patty. Slap the meat against your palm to remove air, use a mold to press it into a firm patty, and then use a spoon to press a dimple into the center. This technique prevents the patty from puffing up while frying.

   Tip: Chilling the shaped patties in the fridge before cooking helps them hold their shape better during frying.
8. 8Sauté aromatics for the gravy

   

   In a pan, pour in some olive oil and melt a piece of butter. Add the chopped onions and sliced mushrooms, frying them together until they become fragrant.

   Tip: Sautéing the mushrooms until they are well-browned will add a deeper umami flavor to your gravy.
9. 9Toast the flour

   

   Once the onions and mushrooms are fragrant, add two spoonfuls of flour to the pan. Toast the flour over low heat, stirring continuously to incorporate it with the sautéed ingredients.

   Tip: Be sure to cook the flour for a minute or two to remove the raw flour taste before adding the broth.
10. 10Add beef broth

    

    Gradually pour in the beef broth while stirring, ensuring the flour mixture blends smoothly into the liquid to create the base of the gravy.

    Tip: Adding the broth slowly prevents lumps from forming in your gravy.
11. 11Simmer the gravy

    

    Add a little Worcestershire sauce and the sweet green peas to the pan. Allow the gravy to simmer until it reaches the desired thickened consistency.

    Tip: Since beef broth is often pre-seasoned, taste your gravy before adding any extra salt.
12. 12Fry the hamburger patties

    

    Using an uncoated pan, place the chilled patties into the pan with a little oil. Fry over medium-high heat for about a minute to a minute and a half on each side until browned.

    Tip: Wait until one side is properly browned before flipping the patty to ensure a good sear.
13. 13Fry the hamburger patties

    

    Place the chilled patties into an uncoated pan heated over medium-high heat. Wait until the bottom side is well-browned before flipping. Fry for about one to one and a half minutes on each side to ensure they are cooked through while remaining juicy.

    Tip: Do not rush the flip; allowing a good crust to form on the first side makes flipping easier and improves the flavor.
14. 14Plate the patty and rice

    

    Carefully transfer the freshly fried hamburger patty from the pan and place it directly onto a serving bowl filled with a base of warm, fluffy white rice. Ensure the patty is centered for the final assembly.

    Tip: Use a wide, flat spatula to keep the patty intact while transferring it to the bowl.
15. 15Fry the sunny-side-up egg

    

    Using a circular mold for a perfect shape, fry a fresh egg in a lightly oiled pan. Cook until the egg white is fully set and opaque, while keeping the golden yolk runny for that signature texture.

    Tip: The mold helps maintain the neat circular shape typical of a Loco Moco, making the presentation look professional.
16. 16Add the egg topping

    

    Once the sunny-side-up egg is cooked to your preference, gently remove the mold and place the egg carefully on top of the hamburger patty. This layering is essential for the classic Loco Moco look.

    Tip: Slide the egg off the spatula slowly to prevent the yolk from breaking before it reaches the patty.

Storage & Reheating

Burn It Off

Frequently Asked Questions