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Loco moco is a Hawaiian comfort food that can be eaten for breakfast, lunch, or dinner. A delicious hamburger patty atop a bed of white rice smothered with brown gravy and topped with an over easy egg. Simple yet delicious.

It is believed that the loco moco was started at a restaurant in Hilo, Hawai’i. Patrons of the restaurant wanted something different and inexpensive. One of patrons nickname was loco (yes meaning crazy in Spanish) and moco was added on as a rhyming word (not to be confused with the Spanish translation of snot). And alas the loco moco was born.

The loco moco has become widely popular in Hawai’i and can be found in just about any local eatery that serves plate lunches.

Some other great plate lunch options include: chow fun, mochiko chicken, pastele stew, shoyu chicken, kalua pig, beef stew, laulau, or luau stew.

The components of a loco moco

• A bed of sticky, white rice
• Thick, juicy ground beef burger
• Homemade brown gravy
• An over easy egg

Ingredients for a loco moco

Ingredients for a loco moco

• For the rice
  • 2 cups white medium grain rice
  • 2 cups water
• For the brown gravy
  • 2 cups beef stock
  • 3 tablespoon cornstarch
  • 1 teaspoon onion powder
  • 1 teaspoon shoyu
  • 1 teaspoon beef bouillon paste
  • 1 tablespoon heavy cream
• For the burger
  • 2 pounds ground beef
  • 1 egg
  • 1/4 cup onion, diced
  • 1/4 cup panko
  • 2 tablespoon ketchup
  • 2 tablespoons mayonnaise
  • salt and pepper to taste
• For the egg
  • cooking oil of choice
  • 6 large eggs
  • salt and pepper to taste

This recipe makes the classic loco moco. You can always substitute any ingredients with options that suit your diet.

What temperature should ground beef be cooked to?

For food safety it is recommended that ground beef be cooked to an internal temperature of 160F.

What sides can I serve?

This dish really does not need any other sides to go with it, however if you are feeling extra hungry you can always add a scoop of mac salad, tossed salad, steamed veggies, etc.

How to store loco moco?

This is best eaten warm, although if you happen to have leftovers you can store it in an airtight container in the refrigerator for 3-4 days.

How to make a loco moco?

Rinse rice with cool running water until the water runs clear. Place rinsed rise and fresh water in to a rice pot. Cook the rice in the rice cooker until completed.

While the rice is cooking start the brown gravy. To a small pot add beef stock, cornstarch, onion powder, shoyu, and beef bouillon paste. Whisk to combine. Continue cooking until thickened. Once thickened remove from heat and stir in heavy cream. Set aside.

Next to a large bowl add ground beef, egg, onion, panko, ketchup, mayonnaise, salt, and pepper. Mix until well combined. Form ground beef mixture in to patties and place in a large pan over medium high heat. Cook until browned, then flip and repeat until all patties have cooked.

While the patties are cooking begin to prepare your egg. In a small pan add the cooking oil of your choice. Carefully crack an egg in to the pan. Add salt and pepper. Cook until the edges just start to brown up. Carefully flip the egg being cautious not to crack the yolk. Repeat cooking on the other side. Remove from pan and set aside. Continue with remaining eggs.

To assemble: add one scoop of rice, next the burger, cover with brown gravy, and top with the egg.

Enjoy!

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