Hawaiian Loco Moco
I was craving a Loco Moco because it’s been way too long since my last one in Hawaii and this version hits HARD. Juicy beef patties loaded with flavor, rich savory gravy, fluffy rice, and a perfectly fried egg on top. Comfort food doesn’t get much better than this.
📋Quick Recipe Card
| Prep Time | Cook Time | Servings | Difficulty | Flavor Profile |
|---|---|---|---|---|
| 20 minutes (+1 hr chill) | 25 minutes | 4 | Easy | Savory, Rich, Umami, Comforting |
🛒Ingredients
Beef Patties
- 1 lb 80/20 ground beef
- ½ cup plain breadcrumbs
- 1 egg, beaten
- 1 tbsp W Sauce
- 2 tbsp Blazing Star Asian Bang Sauce
- 1 tbsp Blazing Star Beef Rub and Seasoning
Gravy
- 3 tbsp butter (divided)
- ½ onion, diced
- 1 cup white mushrooms, sliced
- 2 tbsp flour
- 3 cups beef broth
- 1 tbsp W Sauce
- 2 tbsp Blazing Star Asian Bang Sauce
- Blazing Star Beef Rub and Seasoning, to taste
To Serve
- Cooked white rice
- 4 fried eggs
🔥Step-by-Step Instructions
-
Make the Patties
In a bowl, combine ground beef, breadcrumbs, egg, W Sauce, Asian Bang Sauce, and Beef Rub. Mix well, cover, and refrigerate for at least 1 hour. -
Form and Cook
Divide into 4 equal patties. In a skillet over medium heat, melt 2 tablespoons of butter and cook patties until browned on both sides. Remove and set aside. -
Build the Gravy
In the same skillet, add remaining butter. Sauté onion and mushrooms until softened. Sprinkle in flour and stir until coated. -
Add Liquid and Flavor
Slowly pour in beef broth while stirring. Add W Sauce, Asian Bang Sauce, and season with Beef Rub. Let simmer until thickened. -
Finish the Patties
Return patties to the skillet. Simmer in gravy for about 5 minutes per side until fully cooked. -
Assemble
Serve patties over a bed of white rice, spoon gravy over the top, and finish with a fried egg.
💡Pro Tips
- Chill the patties helps them hold shape and improves texture.
- Stir gravy constantly when adding broth to avoid lumps.
- Use medium heat to keep patties juicy.
- Break the egg yolk over the rice for next-level flavor.
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