Hawaiian Loco Moco with Mushroom Brown Gravy (Hearty Rice, Burger and Fried Egg Breakfast)

Why you’ll love it

• Ultimate comfort food: rice, a juicy burger, savory gravy and a runny egg in one bowl.
• Big flavor, simple ingredients: pantry staples like soy sauce and Worcestershire make the gravy deeply savory.
• Filling and budget-friendly: a hearty meal that keeps you full for hours.

Quick facts

Ingredients

For the rice

• 1 1/2 cups (300 g) medium-grain white rice, such as Calrose
• 2 cups (480 ml) water
• 1/2 tsp kosher salt

For the hamburger patties

• 1 1/2 lb (680 g) 80/20 ground beef
• 1/4 cup (15 g) panko breadcrumbs
• 2 tbsp whole milk
• 1 tbsp soy sauce
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp vegetable oil

For the mushroom brown gravy

• 2 tbsp (28 g) unsalted butter
• 1/2 small yellow onion, finely diced
• 4 oz (115 g) cremini or white mushrooms, sliced
• 2 tbsp all-purpose flour
• 2 cups (480 ml) low-sodium beef broth
• 1 tbsp soy sauce
• 1 tsp Worcestershire sauce
• 1/4 tsp black pepper

For the eggs and serving

• 4 large eggs
• 1 tbsp (14 g) unsalted butter
• 2 green onions, thinly sliced
• Furikake or toasted sesame seeds (optional)

Step-by-step method

1. Cook the rice. Rinse the rice in a fine-mesh strainer under cold water until the water runs almost clear. Place it in a medium saucepan with the water and salt, bring to a boil, then cover, reduce the heat to low and cook 15 minutes. Remove from the heat and let it steam, covered, for 10 minutes.

2. Shape the patties. While the rice cooks, stir the panko and milk together in a large bowl and let them sit 2 minutes. Add the soy sauce, Worcestershire, garlic powder, onion powder, salt and pepper, then the ground beef, and mix gently with your hands just until combined. Shape into 4 patties about 3/4 inch (2 cm) thick and 4 1/2 inches (11 cm) wide, and press a shallow dimple in the center of each.

3. Sear the patties. Heat the oil in a large skillet over medium-high heat. Cook the patties 4 to 5 minutes per side, until well browned and cooked through. Transfer to a plate and tent with foil. Pour off all but about 1 tablespoon of the drippings.

4. Make the gravy. Reduce the heat to medium and add the butter, onion and mushrooms to the skillet. Cook 5 minutes, stirring and scraping up the browned bits, until the mushrooms are golden. Sprinkle in the flour and stir 1 minute. Slowly whisk in the broth, then the soy sauce, Worcestershire and pepper. Simmer 4 to 5 minutes, stirring, until the gravy is thick enough to coat a spoon. Return the patties and their juices to the skillet to keep warm.

5. Fry the eggs. Melt the butter in a nonstick skillet over medium heat. Crack in the eggs and cook 3 to 4 minutes, until the whites are completely set and the yolks are still runny. For firmer yolks, cover the pan for the last minute.

6. Assemble and serve. Divide the rice among 4 wide bowls (about 1 cup each). Top each with a patty, ladle plenty of mushroom gravy over it and finish with a fried egg. Sprinkle with green onions and furikake, if using, and serve right away.

How to know it is done

The patties are done when they are deeply browned on both sides, the juices run clear and an instant-read thermometer inserted in the center reads 160°F (71°C). The gravy is ready when it is glossy and thick enough to coat the back of a spoon and leave a clean line when you run a finger through it. The eggs are done when the whites are completely opaque with no clear or jiggly parts, while the yolks are still soft; cook the yolks until firm for young children, pregnant women or anyone with a weakened immune system.

Tips for the best result

• Use 80/20 ground beef; the fat keeps the patties juicy and adds flavor to the gravy.
• Do not overwork the meat when mixing and shaping, or the patties will be tough.
• The dimple in the center keeps the patties flat as they cook, so they sit nicely on the rice.
• Scrape up all the browned bits from the skillet; they are the secret to a rich gravy.
• Medium-grain Calrose rice is the island classic; it is soft and slightly sticky and soaks up the gravy.

Variations and substitutions

• Spam loco moco: replace the patties with 8 thick slices of Spam, browned 2 minutes per side.
• Without mushrooms: make a classic onion brown gravy by doubling the onion.
• Lighter: use 90/10 ground beef or ground turkey, and brown rice or cauliflower rice.
• Gluten-free: use gluten-free breadcrumbs, tamari instead of soy sauce, gluten-free Worcestershire, and thicken the gravy with 1 tablespoon cornstarch mixed with 2 tablespoons cold water instead of flour.
• With fried rice: serve it over garlic fried rice or kimchi fried rice for a modern island twist.
• Breakfast sausage: make the patties with half ground beef and half breakfast sausage.

Make ahead

Shape the patties up to 1 day ahead, cover and refrigerate. The gravy can be made up to 2 days ahead and reheated gently with a splash of broth. You can also cook the rice a day ahead; reheat it covered in the microwave with 1 tablespoon of water per cup until hot and steamy. Fry the eggs just before serving.

Storage and reheating

Refrigerate the patties in their gravy and the rice in separate airtight containers for up to 3 days. Reheat the patties and gravy in a covered skillet over low heat for 6 to 8 minutes, adding a splash of broth if needed, or in the microwave for 1 to 2 minutes. Cooked patties in gravy can be frozen for up to 3 months; thaw them overnight in the refrigerator. Do not store the fried eggs; cook them fresh.