Hearty Hawaiian Loco Moco with Gravy (Print version)
Juicy beef patties over hot rice with mushroom onion gravy and a sunny fried egg, made for a filling Hawaiian-style comfort meal.
# Ingredients:
For the patties
01 -
1 1/2 lb (680 g) 80/20 ground beef
02 -
1 teaspoon kosher salt
03 -
1/2 teaspoon black pepper
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon onion powder
06 -
1 teaspoon Worcestershire sauce
07 -
1 tablespoon neutral oil
For the gravy
08 -
1 tablespoon unsalted butter
09 -
1/2 medium yellow onion, thinly sliced
10 -
8 oz (225 g) mushrooms, sliced
11 -
2 cups (480 ml) beef broth
12 -
1 tablespoon soy sauce
13 -
1 teaspoon Worcestershire sauce
14 -
2 tablespoons cornstarch mixed with 3 tablespoons cold water
15 -
Salt and black pepper, to taste
For serving
16 -
4 cups hot cooked white rice
17 -
4 large eggs
18 -
1 tablespoon butter or oil, for frying eggs
19 -
2 green onions, thinly sliced
# Instructions:
01 -
Combine the ground beef, salt, pepper, garlic powder, onion powder, and Worcestershire sauce with a light hand. Shape into 4 patties and press a shallow dent into the center of each one.
02 -
Heat the oil in a large skillet over medium-high heat. Cook the patties for 4-5 minutes per side, until browned and cooked through. Transfer to a plate and keep warm.
03 -
Lower the heat to medium. Add the butter, onion, and mushrooms to the same skillet. Cook for 6-8 minutes, scraping the pan, until softened and lightly browned.
04 -
Add the beef broth, soy sauce, and Worcestershire sauce. Bring to a simmer, then whisk in the cornstarch slurry. Cook for 2-3 minutes, until glossy and thick enough to coat a spoon. Season to taste.
05 -
In a separate skillet, heat butter or oil over medium heat. Fry the eggs sunny-side up or over easy, until the whites are set and the yolks are still soft.
06 -
Divide the hot rice among 4 bowls. Top each with a beef patty, plenty of gravy, a fried egg, and sliced green onions. Serve immediately.
# Good to know:
01 -
Best served hot, right after the eggs are fried.
02 -
Use 80/20 beef for patties that stay tender under the gravy.
03 -
Cooked patties and gravy can be made up to 2 days ahead.