Loco Moco (Hawaiian Hamburger Plate)

Ingredients

• 1 cup Short-Grain Rice (rinsed until water runs clear)
• 1.25 cup Water (for cooking rice)
• 8 oz Ground Beef (80/20) (cold, loosely formed)
• 1 small Yellow Onion (paper‑thin slices)
• 1 tsp Salt (for patty seasoning)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tbsp Vegetable Oil (for cooking patty and egg)
• 2 tbsp Unsalted Butter (melted for gravy)
• 2 tbsp All-Purpose Flour (for roux)
• 1 cup Beef Broth (low‑sodium)
• 1 tsp Soy Sauce (light soy sauce)
• 2 large Large Egg (room temperature)
• 1 tsp Hot Sauce (optional, for serving)

Instructions

1. Cook the Rice

   Rinse the short‑grain rice until the water runs clear, then add the rice, 1.25 cups water and a pinch of salt to the rice cooker. Start the cooker and let it finish the cycle (about 10 minutes).

   Time: PT10M

2. Season and Form the Patty

   In a mixing bowl combine the ground beef, paper‑thin sliced onion, 1 tsp salt and ½ tsp pepper. Gently mix just until combined, then shape into one thin patty about ½ inch thick.

   Time: PT5M

3. Cook the Patty

   Heat the flat top or cast‑iron skillet to medium‑high (≈375°F). Add a drizzle of vegetable oil, place the patty, and immediately smash with a spatula for 10 seconds. Cook 2‑3 minutes per side until a dark crust forms and the interior is medium‑rare.

   Time: PT5M

   Temperature: 375°F

4. Make Brown Gravy

   In a saucepan melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour and cook 1 minute to form a roux. Slowly whisk in 1 cup beef broth, bring to a simmer and cook 5 minutes until thickened. Stir in 1 tsp soy sauce and season with a pinch of salt if needed.

   Time: PT7M

   Temperature: medium heat

5. Fry the Egg

   Heat a small pan over medium heat, add a little oil, and crack in one egg. Cook until the whites are set but the yolk remains runny, about 2‑3 minutes. Repeat for the second egg.

   Time: PT3M

   Temperature: medium heat

6. Assemble the Loco Moco

   On each plate, mound half of the cooked rice, place the burger patty on top, spoon generous brown gravy over the patty, and crown with a fried egg. Drizzle hot sauce if desired and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

800

Protein

30 g

Carbohydrates

80 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Short-Grain Rice: jasmine rice, cauliflower rice
• Instead of Ground Beef (80/20): ground turkey, ground chicken
• Instead of Yellow Onion: white onion, shallots
• Instead of Vegetable Oil: canola oil, peanut oil
• Instead of Unsalted Butter: margarine
• Instead of All-Purpose Flour: gluten‑free flour
• Instead of Beef Broth: chicken broth, vegetable broth
• Instead of Soy Sauce: tamari
• Instead of Large Egg: egg substitute
• Instead of Hot Sauce: sriracha, chili oil

Equipment Needed

• Rice Cooker
• Flat Top Griddle or Cast Iron Skillet
• Small Frying Pan
• Spatula
• Mixing Bowl
• Whisk (optional)
• Measuring Cups and Spoons
• Ladle (optional)
• Plate
• Knife

Critical Steps — Do Not Skip

• Cooking rice to a fluffy texture
• Smashing and searing the burger patty for a crust
• Creating a smooth, lump‑free brown gravy
• Frying the egg with a runny yolk

Chef Tips from the Video

• Use short‑grain sushi rice for authentic Hawaiian texture
• Choose 80/20 ground beef for juiciness
• Add a pinch of garlic powder to the patty for extra depth
• Swap beef broth for dashi for a more island‑style flavor

Troubleshooting

Storage

Refrigerator: Store leftover rice, cooked patty, gravy, and fried egg in separate airtight containers for up to 3 days.

Freezer: Rice and cooked patty freeze well for up to 2 months; reheat thoroughly before assembling.

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

Make-Ahead Tips

• Cook rice in advance and keep warm in a rice cooker
• Prepare gravy up to a day ahead; reheat gently
• Form patties and refrigerate; sear just before serving