Hawaiian Loco Moco Gravy

This classic Hawaiian Loco Moco is a true comfort dish that brings together savory hamburger steak, rich mushroom and onion gravy, steamed white rice, and a perfectly cooked fried egg. If you crave something hearty and satisfying that captures the flavor of a Hawaiian diner, this is the recipe to try at home.

Ingredients

• Ground beef: I look for 80 20 for juicy patties if possible local or grassfed beef for the best flavor
• Maui or yellow onion: Sweet Maui onions are traditional but yellow onions also work well Make sure it is fresh and firm
• Garlic cloves: Adds aroma and depth Use firm garlic with tight skins for best flavor
• Worcestershire sauce: Adds umami richness Look for a sauce with balanced tang and sweetness
• Kosher salt: Use a coarse salt for seasoning If using table salt use less to avoid excess saltiness
• Freshly ground black pepper: Gives gentle spice Always grind just before using for best aroma
• Vegetable oil or neutral oil: For sautéing and frying Choose an oil with a high smoke point like canola or sunflower
• Cremini mushrooms: Earthy and meaty Try to pick mushrooms that are dry and firm not slimy
• Beef broth: Builds the gravy base Opt for a low sodium variety to control saltiness
• Soy sauce: Boosts savory flavor Use a naturally brewed soy sauce for complexity
• Cornstarch: Thickens the gravy Ensure it has no lumps for a smooth sauce
• White rice: Calrose or Kokuho Rose recommended Cook rice fresh so it is slightly sticky and fluffy
• Large eggs: Size is key for topping sunny side up works best with runny yolks
• Scallions: Bright fresh garnish Pick scallions with crisp green tops for best look and flavor

Step-by-Step Instructions

Prep the Burger Patties:

Combine the ground beef chopped onion garlic half the Worcestershire sauce salt and pepper in a mixing bowl Mix gently with your hands or a wooden spoon just until combined and form into four patties about half an inch thick Rest the patties in the refrigerator covered for about twenty minutes

Caramelize the Onions:

Heat some oil in a large skillet over medium heat and add the onion wedges Cook stirring until they turn translucent about seven minutes Lower the heat and continue to cook for another ten minutes stirring often until onions are soft deeply browned and caramelized Transfer to a bowl and set aside

Brown the Burger Patties:

In the same skillet add fresh oil over medium heat Swirl the oil to coat then gently add the patties spaced apart Brown for about four minutes on each side until crust forms Transfer to a plate and cover with foil to keep warm

Make the Mushroom Gravy:

Add remaining oil to the pan and sauté the sliced mushrooms over medium heat for about ten minutes until they release moisture and become deep brown Season with salt and pepper then add the reserved caramelized onions beef broth soy sauce and remaining Worcestershire sauce Bring to a gentle simmer

Thicken the Gravy:

Scoop out some hot broth from the skillet and whisk with the cornstarch in a separate bowl till smooth Whisk this mixture into the skillet and simmer stirring until the gravy thickens to your liking about seven minutes

Fry the Eggs:

Meanwhile fry the eggs sunny side up or over easy in a nonstick pan Cook until the whites are set but yolks remain runny for the traditional Loco Moco finish

Assemble and Serve:

Spoon one cup of hot cooked rice onto each plate Top with a cooked burger patty ladle mushroom onion gravy over the top then crown with a fried egg Sprinkle with fresh chopped scallions and serve right away

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My favorite part is the caramelized onions which bring sweetness and depth to every bite I always remember making a huge batch for my kids after a day at the beach and watching them wipe their plates clean

Storage Tips

Keep any leftovers in airtight containers in the refrigerator for up to three days The rice can be kept in a separate container to prevent it from getting soggy Reheat gently in the microwave and add a splash of broth to refresh the gravy

Ingredient Substitutions

If you cannot find Maui onions yellow or sweet onions are a good substitute
For a gluten free option use tamari in place of soy sauce and double check your Worcestershire ingredients
Ground turkey can be used in place of beef though the flavor will be lighter

Serving Suggestions

Serve your Loco Moco with a side of Hawaiian macaroni salad for an authentic touch
Add pickled ginger julienned cucumber or even a simple salad to freshen up the plate
For a breakfast twist add crispy spam or grilled pineapple on the side

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A Taste of Hawaii

Loco Moco originated in Hilo on the Big Island as a filling and affordable way to feed hungry teenagers It quickly spread across the islands and into local diners and plate lunch joints Today it is a symbol of Hawaii’s melting pot cuisine with influences from American Japanese and local Hawaiian tastes

Frequently Asked Questions

→ What type of rice works best for Loco Moco?

Medium-grain white rice like Calrose or Kokuho Rose is ideal, as it provides a sticky, tender base that holds together well under the beef and gravy.

→ Can I use other mushrooms besides cremini?

Yes, shiitake or button mushrooms also bring good flavor and texture to the gravy, but cremini adds a deeper umami note.

→ How do I achieve a runny egg for topping?

Cook the egg sunny-side-up or over easy on medium-low heat, ensuring the whites are fully set while the yolk remains soft and runny.

→ What tips help keep the beef patty tender?

Gently mix ingredients and avoid overworking the meat. Letting the formed patties rest in the fridge keeps them juicy during cooking.

→ Is it possible to make the gravy thicker or thinner?

Adjust the amount of cornstarch slurry added—more for a denser gravy, less for a lighter sauce. Simmer until the preferred consistency is reached.

→ Do I need to caramelize the onions fully?

Caramelized onions add a sweet, rich flavor base to the gravy, making them worth the extra cook time in this dish.