Loco Moco

Servings : Serves 4

Loco Moco is a delicious Hawaiian fast food dish consisting of plain rice topped with small burger patties, some crushed fried onions, brown gravy and a sunny fried egg. It has several components but is relatively easy to put together.

Ingredients for Burger Patties

  • 500gm beef mince
  • 1 medium onion, finely diced
  • 1 green chilli (optional)
  • 1 tsp salt
  • 1/2 tsp black pepper powder
  • 1/2 tsp garam masala or all spice powder
  • 1/2 tsp cumin powder
  • 1/2 tsp garlic paste
  • 1/2 tsp ginger paste
  • 2 tbsp chopped coriander
  • 1/2 an egg, lightly beaten
  • 2 tbsp breadcrumbs

Ingredients for Brown Gravy

  • 2 cups beef broth
  • 1 tbsp butter
  • 1 tbsp oil
  • 2 tbsp flour
  • salt to taste
  • 1-2 tsp black pepper powder
  • 2 tbsp cream (optional)

Other Ingredients

  • 2 cups long grain rice
  • 4 eggs, fried sunny side up
  • fresh chopped coriander, for garnishing
  • some fried onions, for garnishing


First, prepare the rice.

Wash and then soak the rice for about 20-30 minutes, then boil until cooked and drain. Pour the rice back into the pan, cover with a tight lid and place it over a low heat to steam for 10 minutes. Keep this warm.

Next, prepare the burger patties.

Put the mince into a bowl and add all the remaining ingredients. Mix well, cover and refrigerate for about 30 minutes or up to 12 hours. Divide the mixture into 8 portions and shape each one into a ball and then flatten it gently into a flat patty.

The burgers will be easier to shape if you wet your hands.

Lightly oil a preferably non stick pan with about 1 tbsp. of oil, then gently place the burgers on it working with two at a time and allow them to cook, making sure to turn them over so that both sides are cooked evenly. They will need a total of about 6-8 minutes to cook. Remove them on to a plate, and continue with the rest until all are done.

Then, prepare the gravy.

Broth can be made at home by boiling pieces of bone in beef or chicken in water on low heat for about an hour.  Add salt, pepper, ginger, garlic, any chopped vegetables you have on hand to the water to further flavour and enrich the broth. Once done, drain the liquid (which will be your broth) and you can freeze it for up to 2 months.

Heat the oil and butter in a pan, you can use the same pan used for frying the patties. Then add the flour and cook on low heat stirring constantly until the flour changes to a light brown colour. This will give your gravy a rich dark colour. But be careful not to burn the flour as that will give a burnt taste to the gravy. Then gradually add in the beef broth while whisking constantly to avoid any lumps from forming. Add black pepper and salt to taste. Allow the gravy to simmer while whisking regularly until it is thick and glossy. Turn off the heat and you are done! For a creamier gravy, you can add 2 tbsp. of cream before turning the heat off.

Finally, assemble the meal.

Serve the rice, place 2 burger patties on top of it, ladle on some gravy and sprinkle some chopped fresh coriander and fried onions.  Top it all off with fried egg.

Enjoy!  🙂


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