Loco Moco – Sounds Much Better in Spanish

This amazing Hawaiian comfort food classic is made by topping rice with a fried burger, which is then smothered with a rich, brown gravy, and finished with a fried egg. Seriously, how did it take until 1949 for someone to think of this combination? And, once they did, why exactly did they name it, “crazy mucus,” which is what this actually translates to.

I’ll let you read all about that here, but disturbing names aside, this really is a cheap, filling bowl of goodness, that can be adapted in all sorts of ways. The beef patty is standard, but spam is also used, as is roast pork, and even seafood.

I like the classic burger best, although as I mentioned in video, I do recommend using a thinner patty, around 4 ounces, which will make this easier to eat, as well as provide a better beef-to-rice-to-gravy ratio. I had a pound of meat and decided to make two portions, but in hindsight I should have saved half for something else.

Of course, you’re having a pretty good week when you’re complaining that your burger was too thick for your loco moco. Anyway, I hope you had a great week as well, and that you give this fast, and very satisfying Hawaiian classic a try soon. Enjoy!

Ingredients for 2 portions:

1 teaspoon unsalted butter for cooking the burger

2 ground beef patties (4 to 6 ounces is ideal)

salt, freshly ground black pepper, cayenne to taste

2 tablespoons minced green onions (white/light parts)

2 cup cooked white rice

2 fried egg

sliced green onions to garnish

For the gravy:

1 1/2 cups high-quality beef broth

4 teaspoons soy sauce

1 teaspoon Worcestershire sauce

few drops of sesame oil, optional

2 teaspoons ketchup

2 teaspoons sugar

4 teaspoons cornstarch (or a little more if you want a thicker sauce)

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