Norecipes - Elevating Everyday Meals

menu icon
go to homepage
  • Start Here
  • Recipes
  • Ingredients
  • About
subscribe
search icon
Homepage link
  • Start Here
  • Recipes
  • Ingredients
  • About
×
Home ► Recipes ► American

Loco Moco

Updated: 05.29.25 | Marc Matsumoto | 37 Comments

4.67 from 6 votes
With tender seasoned hamburger patties draped in mushroom pan-gravy, Loco Moco is classic Hawaiian comfort food that's as delicious as it is satisfying. My simple gravy uses pan drippings and caramelized mushrooms to load it up with umami, and it can even be packed into a bento box lunch.
Recipe Video
With tender seasoned hamburger patties smothered in pan-gravy, topped with a fried egg and crispy fried onions, Loco Moco is a mouthwatering Hawaiian classic that's easy to make and satisfying.

What is Loco Moco?

Born out of the plate-lunch culture that is a pillar of modern Hawaiian cuisine, Loco Moco is a dish that could only have been invented in the melting pot that is Hawaii. With a name that sounds more like a Mexican fast food joint or a rap artist, you'd hardly expect Loco Moco to be a dish that hails from a chain of volcanic islands in the middle of the Pacific Ocean.

A mountain of rice topped with a hamburger patty and fried egg, all floating in a sea of brown gravy, Loco Moco is an eclectic mix of Asian and American comfort foods that symbolizes the Aloha State in more than one respect. As tasty as it sounds, once Loco Moco leaves its island home, much of the character of this dish can be lost in translation. Overcooked, under-seasoned pucks of hamburger and gravy that usually tastes like it came out of a package leave mainland diners puzzled as to the popularity of this dish back home.

I took my first stab at improving Loco Moco back in 2013, and I've been refining it since then. My Hawaiian Loco Moco recipe has come along to a point where I can comfortably say it's as good a version as any you'll find off the Islands.

Plate of Hawaiian Hamburger (Loco Moco) with a fried egg, and mushroom gravy on rice.
Jump to:
  • What is Loco Moco?
  • Ingredients for Loco Moco
  • 📖 Recipe
  • Comments

Ingredients for Loco Moco

Loco Moco is simple comfort food, so I wanted to keep the recipe relatively uncomplicated, while looking for easy places to improve the texture and taste. Since there's not much to do with a fried egg and rice, I focused most of my efforts on the hamburger patty and the gravy.

Hamburger

Most Hawaiian Loco Moco recipes will have you fry up a plain burger patty, but I like making a Japanese-style Hamburg Steak for my Loco Moco. The Hamburg Steak patty includes ingredients that ensure it cooks up juicy and tender. Making it can be a bit of work, so I've stripped it down to the bare essentials to save time and effort.

At the core, three things happen with a Japanese Hamburg Steak that can elevate Loco Moco. The first is that there is panko in it; this not only tenderizes the burger, it also acts as a sponge, helping the burger hang onto its juices instead of spilling them out all over the pan.

The second thing is adding flavorful onions. Raw onions don't taste all that great, so I like to cook them first, but to save time, I cook them in the microwave, where they get nice and tender and a little caramelized. Finally, a Japanese Hamburg Steak mix is seasoned, and in this case, I've added some oyster sauce, which adds a boatload of umami to these patties.

With a sunny side up fried egg and a savory mushroom pan-gravy, this delicious Loco Moco is both easy to make and satisfying.

Gravy

Here's where I get a little loco with my Loco Moco recipe. The gravy is what ties the rice, hamburger, and egg together, and for me, it's the most important part. This isn't the traditional Hawaiian Plate Lunch way, but it makes for a more satisfying version of this Hawaiian comfort food. I like to make my gravy by building up layers of flavor, and it really doesn't take much more time than mixing up a packet.

Frying the burgers first in the skillet I'm going to make the gravy in leaves some nice brown fond, or caramelized beef juices, in the pan, which creates the perfect foundation for building your gravy. The next layer of flavor comes from browned mushrooms and onions.

Then I add even more flavor by adding a mixture of beef broth or stock, soy sauce, and Worcestershire sauce. To save time, I thicken this with potato starch instead of a roux. The only drawback of this approach is that the gravy isn't quite as rich, since there is no butter in it. To fix this, I like to add just a hint of cream, which gives you all of the richness of a roux-thickened gravy without all of the effort.

As a bonus, using potato starch yields a very glossy gravy that doesn't seize up or get gummy when chilled, which makes this Loco Moco suitable for packing into a bento box for lunch! You can also slather it over my Chicken Meatballs for a sumptuous party appetizer.

The Rest

I love me some gravy, but what would gravy be without a mountain of carbs for it to compliment. In the case of Loco Moco, the carbs are white rice, which allows the gravy to seep down to the plate. I'm not one to count calories, but I love this dish so much, I sometimes add some chopped shirataki noodles into the short-grain rice so I can justify making it more often. Shirataki has almost no calories in it, and when chopped up and cooked with rice, it's hard to tell it's there, which makes it a great way to save half the calories of the rice. You can even find shirataki rice in some Asian grocery stores now, and it saves you the time of chopping up the noodles.

There's just something irresistibly seductive about the orange yolk of a sunny-side-up egg melding with the savory gravy and juicy hamburgers. I've included a quick stovetop method for making the fried eggs down below, but if you want to make the best sunny side up eggs, check out my tutorial.

One last tip I have is to top your Loco Moco with fried shallots or onions. They not only add an excellent crisp texture, but they also add oodles of flavor. Since I'm not going to be frying up a batch of shallots every time I make this, I like to pick them up at my local Thai grocery store, and then I keep them in a zipper bag in the freezer. You could also replace them with green onions if you can't find fried shallots.

📖 Recipe

With tender seasoned hamburger patties smothered in pan-gravy, topped with a fried egg and crispy fried onions, Loco Moco is a mouthwatering Hawaiian classic that's easy to make and satisfying.

Loco Moco

4.67 from 6 votes
Print Pin
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Yield 2 Servings
YouTube video

Units

Ingredients 

For Hamburger

  • 60 grams onions (~ ½ onion minced)
  • 225 grams ground beef
  • 16 grams panko (⅓ cup)
  • 2 tablespoons milk
  • 2 teaspoons oyster sauce
  • ¼ teaspoon black pepper

For Gravy

  • 70 grams button mushrooms (7 small mushrooms)
  • 70 grams onions (~½ onion, finely diced)
  • ½ tablespoon dark rum (optional)
  • ¾ cup low salt beef stock
  • 1 ½ tablespoons soy sauce
  • ½ teaspoon Worcestershire sauce
  • 2 teaspoons potato starch
  • 1 tablespoon cream

For Loco Moco

  • 2 teaspoons vegetable oil
  • 2 eggs
  • cooked rice
  • fried shallots or onions

Instructions

  • Put the onions in a microwave-safe bowl, cover the bowl and microwave at 800 watts for 4 minutes. You want them to be soft and just starting to brown. Leave the onions covered and let them cool enough to handle.
    Microwaved onions in a glass bowl for hamburger patty.
  • In a separate bowl, add the panko, milk, oyster sauce, and black pepper and mix to combine.
    Panko breadcrumbs and cream in a glass bowl.
  • When the onions have cooled a bit, add them to the panko mixture along with the ground beef, and knead together until it's well combined. 
    Mixing hamburger mixture in a glass bowl for making Loco Moco.
  • Split the mixture in half and form them into 2 patties that are about a ¾-inch (2cm) thick.
    Shaping Loco Moco hamburger patties.
  • Place them on a plate or tray and make an indentation in the center to keep them from puffing up.
    Making an indentation in the hamburger patties.
  • Prepare the gravy mixture by stirring the beef stock, soy sauce, Worcestershire sauce, and potato starch together.
    Preparing the gravy for Loco Moco with beef stock, soy sauce, and Worcestershire sauce.
  • Add the vegetable oil to a frying pan and heat over medium heat until hot. Break the eggs into the pan and then turn the heat down to low. Let the eggs fry until the white is cooked through and the yolk is done to your liking. Transfer the eggs to plate and set aside.
    Frying eggs sunny side up for topping Loco Moco.
  • Add the hamburger patties to the pan you fried the eggs in and turn up the stove to medium high heat. Fry the patties until they have a brown crust on one side and are cooked about a third of the way through (about 2 ½ minutes). Flip the patties and fry until they're almost cooked through.
    Frying burger patties for Loco Moco.
  • Transfer the patties to a plate and then add the mushrooms and onions to the pan. Sauté until they are well browned and caramelized.
    Sautéing mushrooms and onions for Loco Moco Gravy.
  • Add the rum and deglaze the pan.
    Deglazing the pan with sautéed mushrooms and onions with rum.
  • Add the beef stock mixture and return the hamburger patties to the pan. Turn up the heat and boil the gravy until it has thickened, turning the patties over to glaze them evenly.
    Loco Moco hamburger patties in mushroom pan gravy.
  • Finish the gravy by adding the cream and stirring to combine evenly.
    Cream added to Loco Moco gravy.
  • To plate the Loco Moco, put down a mound of hot rice. Top with a beef patty, and then cover everything with gravy. Garnish your Loco Moco with fried shallots, and then place an egg on top.
Recipes in your inboxDon't miss out SIGN UP!

Nutrition Facts

Calories • 523kcalCarbohydrates • 18gProtein • 31gFat • 34gSaturated Fat • 15gCholesterol • 255mgSodium • 1322mgPotassium • 805mgFiber • 1gSugar • 5gVitamin A • 350IUVitamin C • 5.5mgCalcium • 99mgIron • 4.1mg

Comments

    4.67 from 6 votes (4 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Tanya Kendell says

    May 03, 2022 at 4:03 pm

    5 stars
    Absolute perfection, delicious every last drop, has become a regular in our monthly meal rotation

    Reply
    • Marc Matsumoto says

      May 03, 2022 at 10:24 pm

      Thank you for the kind words Tanya, I'm so happy to hear you've been enjoying this!

      Reply
  2. Jessica Pena says

    December 31, 2021 at 1:04 am

    5 stars
    I make this for my parents as a fond memory of their anniversary trip to Hawaii. Ive done a pork chicken mix that works well too and I was even able to make a gluten free version of this! Thank you so much for such a fun recipe

    Reply
    • Marc Matsumoto says

      December 31, 2021 at 9:44 am

      Hi Jessica, I'm glad to hear that you and your family have been enjoying this! Thanks for taking the time to let me know, and have a Happy New Year!

      Reply
  3. Iris says

    April 27, 2020 at 6:47 am

    Hi! I want to make this but I don't have mushrooms or beef stock and I'm trying to avoid going to the grocery store until two weeks from now, because of the coronavirus shelter-in-place mandates. Would you suggest any other alternatives? Thanks so much for your delicious recipes!

    Reply
    • Marc Matsumoto says

      April 27, 2020 at 10:07 am

      Hi Iris! Without knowing what you do have, it's a little hard to make specific recommendations, but you could replace the beef stock with chicken stock, or some other kind of stock, and you could replace the mushrooms with more onions.

      Reply
  4. Eileen says

    June 29, 2019 at 9:30 am

    How long in advance can you form the hamburger patties (putting in the refrigerator until time to cook)?

    Reply
    • Marc Matsumoto says

      June 29, 2019 at 9:50 am

      Hi Eileen, you can refrigerate them until the expiration date for the meat. (i.e. if your meat has expiration date of tomorrow, you could refrigerate them until then.)

      Reply
  5. Eileen says

    June 29, 2019 at 9:10 am

    I'm making this tonight and noticed that in the ingredient list, it says MILK but in the directions is says "add the cream" in Step 2 (add the panko, cream, oyster sauce and ..." Should I use milk or cream?

    Reply
    • Marc Matsumoto says

      June 29, 2019 at 9:53 am

      Hi Eileen, sorry about that, it's a typo. Milk gets added to the patty, and cream gets added to the sauce (though you could use cream in the patty as well for something a little richer).

      Reply
  6. Marc Matsumoto says

    February 17, 2016 at 1:48 am

    Hi WK, I'm so glad to hear you enjoyed it!

    Reply
  7. WK says

    February 16, 2016 at 8:12 pm

    Super good, Marc! I'm in DC and working from home due to the icy weather and really needed a pick me up from my favorite place in the world - Hawaii! Great recipe and really hit the spot. Excited to try your other recipes!

    Reply
  8. Timothy Donley says

    May 17, 2015 at 9:53 pm

    This is really outstanding. Just got back from Oahu last week and needed a fix, and this came out very similar to our favorite version on the island. Thanks.

    Reply
  9. Marc Matsumoto says

    April 30, 2015 at 5:01 am

    Hi Abigail, the the oil doesn't go in the patties, it's used to fry them. You could cut back on the oil to fry, but you likely won't get a nice brown crust on them with only 1 teaspoon of oil. As for greasyness, it's probably less about the frying oil and more about the hamburger meat you're using. What % fat is it? Most restaurants are using really cheap meat (i.e. high fat content), which is why it's so greasy in restaurants. Have you tried to make this or are you basing your opinion off of restaurant experiences? As for the coconut oil, it would work fine.

    Reply
  10. Abigail says

    April 30, 2015 at 4:28 am

    I love loco moco but I feel like everywhere they are served, it's always extremely greasy. So I was wondering what if you cut the oil to just one teaspoon for every 2 servings? Also, I would love to switch vegetable oil to coconut oil. Everything that I have made so with coconut oil so far has been delicious, so I wonder how it's going to taste like to make loco moco with coconut.

    Reply
  11. Sandra says

    March 02, 2015 at 6:54 am

    This was absolutely the best loco moco ever! And I'm so glad to make myself bc I don't want the greasy nasty kind you buy at plate lunch places. Who knows how much fat and grease in that!

    Reply
  12. Marc Matsumoto says

    February 25, 2015 at 2:13 am

    Hi Firdause Salim, you can just leave it out. Its there mainly for flavor, but this will taste good without it.

    Reply
  13. Firdaus Salim says

    February 23, 2015 at 5:26 am

    Hi marc,

    is there a non-alcoholic substitute for the bourbon or can you leave it out all together?

    Reply
  14. Marc Matsumoto says

    November 21, 2014 at 1:21 am

    Hi Jorge, I'm so glad to hear you enjoyed it:-)

    Reply
  15. Jorge says

    November 21, 2014 at 12:46 am

    My wife and I just finished licking our bowls clean! We used bison for the patties, and a dark rum instead of the bourbon, since that was all we had on hand, but kept the rest true to your recipe. Holy hell, was it good. This is definitely going on the monthly rotation! Thanks!

    Reply
  16. Amy says

    November 05, 2014 at 7:07 pm

    Liliha is the best!! I go to Hawaii twice a year and I ALWAYS have to stop by and get their loco moco. The only place I can say has a better loco moco is Tip Top in Lihue, their gravy is KILLER.

    Reply
  17. gentlerain says

    September 05, 2014 at 12:28 am

    Just made this tonight and it reminded me of the dish I had on Camp Pendleton Base when I visited my son. I cant remember the name of the place but it was pretty much the same dish. Absolutely loved it!!! Thank you for bringing back such great memories!

    Reply
  18. Marc Matsumoto says

    July 09, 2014 at 10:58 pm

    So true! Thanks for the tips, I've added them to my list:-)

    Reply
  19. Jade says

    July 09, 2014 at 9:37 pm

    On your next visit to Honolulu, hit up Aiea Bowl for their loco moco. A bit out of town, but in my opinion that's the best one. They have a good patty and a good gravy. In my opinion, a so-so patty can be saved by an awesome gravy, but even an awesome patty can be ruined by an bad gravy. The Pineapple Room in Macy's at Ala Moana is good, too, but a little more pricey than I like.

    Reply
  20. Ivy says

    February 28, 2014 at 9:55 am

    Amazing! I love loco moco. I will have to try this recipe out soon. Thanks!!

    Reply
  21. LocoMocoFan says

    February 15, 2014 at 8:12 pm

    We recently went to Hawaii, visited The Pineapple Room and fell in love with this dish! This recipe is just as good or even better!! Awesome post! Thank you!

    Reply
  22. Douglas Kiang says

    December 29, 2013 at 1:31 pm

    Thank you, Mark, for posting this recipe! Having grown up in the islands, I have a love for the humble loco moco... Your version takes this basic dish and kicks it up several notches. Mahalo!

    Reply
  23. samnmini says

    December 16, 2013 at 7:11 am

    And yours doesn't know how to spell, use punctuation or syntax. If you have a problem with the recipes here, please start your own blog.

    Reply
  24. Emily says

    December 09, 2013 at 3:15 pm

    Yes! This is really similar to what I had (although maybe just a bit of a bulldog-type sauce in the Japanese version). I will definitely try this. Thanks!

    Reply
  25. Marc Matsumoto says

    December 09, 2013 at 6:26 am

    Hi Jean, I've never seen it made with pork, but I don't see why not:-)

    Reply
  26. kathleenditommaso says

    December 09, 2013 at 4:18 am

    Awe, thank you Marc; I love it! Your version is why the foods of Hawaii are so kapakahi (mixed up). A multicultural cross of recipes - a creation that belongs in norecipes! Really, everything goes & it all depends on who made it their style!! Thaz my family: Japanese, Chinese, Filipino, Haitian, Mexican, Native American, Korean; oh yeah & Welsh, Ukrainian, German, Italian, Finish... I'm certain I left someone out...
    I'm trying your version wiki wiki & suitably so given the darn cold temps in the SF bay area right now!

    Reply
  27. ann says

    December 09, 2013 at 1:26 am

    Please watch your language! You may not agree with the blogger but consider the time he puts in blogging and appreciate it.

    Reply
  28. kathleenditommaso says

    December 09, 2013 at 12:18 am

    Awe, thank you Marc; I love it! Your version is why the foods of Hawaii are so kapakahi (mixed up). A multicultural cross of recipes - a creation that belongs in norecipes! Really, everything goes & it all depends on who made it their style!! Thaz my family: Japanese, Chinese, Filipino, Haitian, Mexican, Native American, Korean; oh yeah & Welsh, Ukrainian, German, Italian, Finish... I'm certain I left someone out...
    I'm trying your version wiki wiki & suitably so given the darn cold temps in the SF bay area right now!

    Reply
  29. Moodie Foodie says

    December 08, 2013 at 10:29 pm

    I travel to all islands for work and these are my two favorite places for Loco Moco:

    1) Liliha Bakery (Honolulu)- Grilled homemade hamburger patties with lots of rice and gravy
    2) Ishihara Market (Waimea) - Grilled homemade hamburgers, grilled onions, with a demi-glace rather than the standard brown gravy. Lots of rice and mac salad to boot.

    Reply
  30. Mike Ho says

    December 08, 2013 at 6:29 pm

    Thats because your ass doen't no how to cook., Start off by cooking hard boiled eggs try not to burn them.

    Reply
  31. bumbutcha says

    December 08, 2013 at 5:21 pm

    Hi Marc - thanks for posting your version of a local favorite. I've often thought of using okara as an ingredient in hamburger patties or meatloaf. In Hawaii it can be purchased fresh, usually seasoned w/sugar.

    Reply
  32. Jean says

    December 08, 2013 at 11:30 am

    does this actually work with ground minced pork for the hamburg patty?

    Reply
Marc Matsumoto

Welcome!

I’m Marc Matsumoto, a former chef raising a family in Tokyo, Japan. I believe anyone can become a great cook with the right ingredients and a few techniques, so I created No Recipes to help you unlock your culinary potential!

Start Here

Check out my member site for access to my secret stash of easy original recipes that I cook for my family!

Take a Peak →

Trending Recipes

  • A plate of homemade Japanese yakisoba (stir-fried ramen noodles) with pork cabbage, onions and benishoga (red pickled ginger).
    Yakisoba
  • Closeup of a plate of homemade California rolls filled with crab, avocado and cucumber wrapped in tangy sushi rice and nori.
    California Roll
  • Black Pepper Beef is a classic Chinese stir-fry made with beef, onions, and peppers.
    Black Pepper Beef
  • With spaghetti and spicy cod roe in a creamy sauce, this Mentaiko Pasta is a classic Japanese-Italian mashup that's as easy to make as it is delicous.
    Creamy Mentaiko Pasta
  • Salmon Onigiri split in half showing tender salted salmon flakes wrapped in a fluffy layer of Japanese short grain rice.
    Salmon Onigiri
  • Easy onigiri rice ball recipe stuffed with a delicious mix of canned tuna, mayonnaise and soy sauce.
    Tuna Mayo Onigiri

Trending Categories

  • Easy Japanese Recipes
  • Ramen
  • Summer
  • Japanese (Modern)
  • Japanese (Traditional)
  • Japanese (Chinese)

Footer

About

  • About
  • Help Me
  • Hire Me
  • Photography
  • FAQs

Connect

  • Email Updates
  • Contact

Legal

  • Privacy Policy
  • Cookie Policy

Copyright © 2024 Marc Matsumoto. All rights reserved

  • Facebook
  • X
  • Pinterest
  • Email
  • Reddit
  • Flipboard

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.