Loco Moco

Ingredients

• 1 lb Ground Beef (80% lean, cold)
• 1 large Egg (room temperature, for patty mix)
• 0.5 cup Breadcrumbs (plain, fine)
• 0.5 cup Onion (finely chopped, for patty)
• 1 clove Garlic (minced, for patty)
• 1 tsp Salt (kosher or table salt)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Butter (unsalted, divided)
• 2 tbsp All-Purpose Flour (for roux)
• 2 cup Beef Stock (low‑sodium)
• 1 tbsp Soy Sauce (light soy sauce)
• 8 oz Mushrooms (sliced; king oyster or button)
• 0.5 cup Onion (sliced, for sauté)
• 2 cloves Garlic (minced, for sauté)
• 1 tbsp Vegetable Oil (for sautéing mushrooms and onions)
• 4 large Eggs (sunny‑side‑up, one per serving)
• 4 cup Cooked White Rice (short‑grain or sushi rice, freshly cooked or reheated)
• 2 stalks Green Onion (chopped, optional garnish)

Instructions

1. Warm the Rice

   If using leftover rice, place 4 cups of cooked rice in a saucepan with a splash of water, cover, and heat over low until warmed through.

   Time: PT5M

   Temperature: Low heat

2. Prep Vegetables

   Finely chop 1/2 cup onion and mince 1 clove garlic for the patty. Slice the remaining 1/2 cup onion, mince 2 cloves garlic, and slice 8 oz mushrooms.

   Time: PT5M

3. Mix Beef Patty Ingredients

   In a mixing bowl combine 1 lb ground beef, 1 egg, 0.5 cup breadcrumbs, the chopped onion, minced garlic, 1 tsp salt, and 0.5 tsp black pepper. Gently mix with hands until just combined; do not over‑work.

   Time: PT5M

4. Form Patties

   Divide the mixture into 4 equal portions and shape each into a ½‑inch thick patty. Make a small indentation in the center to prevent puffing.

   Time: PT2M

5. Make the Gravy Roux

   Melt 1 tbsp butter in the saucepan over medium heat. Sprinkle 2 tbsp flour over the butter and whisk continuously for 2 minutes until the mixture turns light golden.

   Time: PT2M

   Temperature: Medium heat

6. Finish the Gravy

   Gradually whisk in 2 cup beef stock and 1 tbsp soy sauce. Bring to a gentle boil, then reduce to a simmer, stirring until the gravy thickens (about 5 minutes). Season with a pinch of black pepper.

   Time: PT5M

   Temperature: Simmer

7. Sauté Mushrooms & Onions

   In the large skillet, heat 1 tbsp vegetable oil and 1 tbsp butter over medium‑high heat. Add the sliced onion and minced garlic, spreading them evenly. Add the sliced mushrooms, season with salt and pepper, and let sit without stirring for the first 2 minutes to develop caramelization. Then gently toss and continue cooking until mushrooms are browned and onions are translucent (about 4 minutes total).

   Time: PT6M

   Temperature: Medium‑high heat

8. Cook the Beef Patties

   Push the mushroom‑onion mixture to the side of the skillet or use a second pan. Add the patties to the hot skillet, cooking 3 minutes per side until nicely browned and the internal temperature reaches 160°F (71°C).

   Time: PT6M

   Temperature: Medium‑high heat

9. Fry the Eggs

   In a clean non‑stick pan, melt a tiny dab of butter over medium heat. Crack an egg in, season with a pinch of salt, and cook until the whites are set but the yolk is still runny, about 2‑3 minutes.

   Time: PT3M

   Temperature: Medium heat

10. Assemble the Loco Moco

    Place a generous mound of warm rice on each plate. Top with a beef patty, spoon the mushroom‑onion gravy over the patty, and finish with a sunny‑side‑up egg. Garnish with chopped green onion if desired.

    Time: PT2M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

70 g

Fat

25 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ground Beef: Ground turkey, Ground chicken
• Instead of Egg: 1 tbsp beaten egg substitute
• Instead of Breadcrumbs: Panko, crushed crackers
• Instead of Onion: Shallots
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Butter: Margarine
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Beef Stock: Chicken stock, Vegetable stock
• Instead of Soy Sauce: Tamari
• Instead of Mushrooms: Shiitake mushrooms
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Vegetable Oil: Canola oil, Olive oil
• Instead of Eggs: Egg substitute (equivalent amount)
• Instead of Cooked White Rice: Brown rice

Equipment Needed

• Large Skillet or Frying Pan
• Saucepan
• Mixing Bowl
• Whisk
• Spatula
• Chef's Knife
• Cutting Board
• Measuring Cups and Spoons
• Ladle (optional)
• Plate or Bowl for Serving
• Tongs (optional)

Critical Steps — Do Not Skip

• Mixing the beef patty without overworking the meat
• Achieving a smooth, thick gravy by whisking the roux properly
• Allowing the mushrooms and onions to caramelize without constant stirring
• Cooking the patty to an internal temperature of 160°F
• Frying the egg sunny‑side‑up without breaking the yolk

Chef Tips from the Video

• Use a light soy sauce so the gravy stays brown, not dark.
• Press a small dimple in the center of each patty to keep it flat while cooking.
• Finish the gravy with a dash of black pepper for a subtle heat.

Troubleshooting

Storage

Refrigerator: Store leftover gravy, cooked rice, and cooked patties in airtight containers for up to 3 days.

Freezer: Patties can be frozen raw (wrapped tightly) for up to 2 months; thaw before cooking.

Room temperature: Do not leave assembled loco moco at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook and refrigerate rice a day ahead; reheat with a splash of water.
• Prepare the gravy up to the thickening stage and keep warm; reheat gently before serving.
• Form raw patties, wrap tightly, and store in the fridge for up to 24 hours.