Budget-Friendly Loco Moco
30 min
|
easy
Recipe by Eunice
Introduction
This budget-friendly loco moco is a classic Hawaiian dish with juicy garlic-pepper beef patties over hot rice, drenched in glossy umami gravy and topped with a runny egg.
Perfect for weeknight dinner, lazy brunch, or feeding a crowd, it brings big comfort and bigger flavor from simple pantry staples—no bland patties on my watch.
Ingredients (2 servings)
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Ingredients for the Patties:
- 1 lb ground beef ground beef 1 lb
- 1 tsp garlic powder garlic powder 0.1 oz
- 1 tsp onion powder onion powder 0.08 oz
- ¾ tsp salt salt
- ½ tsp black pepper black peppercorns (for black pepper)
Ingredients for the Gravy:
- 2 Tbsp unsalted butter unsalted butter 1 oz
- 2 Tbsp all-purpose flour all-purpose flour 0.03 lb
- 2 cups beef broth beef broth 16 oz
- 1 Tbsp soy sauce soy sauce 0.5 fl oz
- ½ tsp Worcestershire sauce Worcestershire sauce 0.08 fl oz
- ¼ tsp salt salt
- ¼ tsp black pepper black peppercorns (for black pepper)
Ingredients for Assembly:
- 2 cups long-grain white rice, cooked raw long-grain white rice 11.11 oz
- 2 large eggs large eggs 2 ct
How to Make Budget-Friendly Loco Moco
-
Cook rice and heat skillet
Cook the rice if you have not already, fluff it, and keep it warm.
Set a heavy skillet on medium-high heat so it is hot and ready.
-
Mix and shape the patties
In a bowl combine ground beef, garlic powder, onion powder, salt, and black pepper until just blended.
Divide into 2 equal patties about 1 half inch thick and press a shallow dimple in the center of each to prevent puffing.
-
Sear the patties
Add a teaspoon of oil if your skillet looks dry and lay in the patties.
Sear 3 to 4 minutes per side until well browned and just cooked through, about 155 F for medium well.
Transfer patties to a warm plate and keep the drippings and browned bits in the pan.
-
Make the gravy
Lower the heat to medium and add the butter to the drippings.
Whisk in the flour and cook 1 to 2 minutes until it smells toasty and looks smooth.
Slowly whisk in the beef broth until lump free, then add soy sauce, Worcestershire, salt, and black pepper.
Simmer 3 to 5 minutes, whisking, until glossy and thick enough to coat a spoon.
Taste and adjust seasoning so it is savory and balanced.
-
Fry the eggs
In a small skillet heat a teaspoon of butter or oil over medium heat.
Crack in the eggs and cook sunny side up until whites are set and yolks are runny.
Cover the pan for 20 to 30 seconds to set the tops if you prefer.
Season lightly with salt and pepper.
-
Assemble and serve
Scoop hot rice onto two plates or bowls.
Set a patty on each and ladle over plenty of gravy.
Top with an egg and serve immediately.
Substitutions
- Ground beef -> ground turkey with a little mayo
- Swap in ground turkey and mix in 1 tablespoon mayo, then add 1 tablespoon butter to the pan for searing so the patties stay juicy and flavorful while keeping that velvety gravy richness.
- Beef broth -> water plus beef bouillon
- Use 2 cups water and a beef bouillon cube or 2 teaspoons paste, which gives a deeper beefy punch and saves cash while letting you control salt precisely.
- White rice -> day-old rice crisped in a skillet
- Crisp leftover rice in a lightly oiled skillet until steamy with golden edges, which adds toasty texture that stands up to the gravy without going soggy.
Tips
- Keep patties tender
- Use 80-20 beef, mix just until combined, and make a small dimple so they cook flat and stay juicy.
- Cast iron is your friend
- A hot cast iron skillet builds a deep crust and leaves fond that turns your gravy from good to can not-stop-scooping great.
- Build a smarter gravy
- Warm the broth before whisking in, cook the roux until it smells nutty, and season in layers with soy and Worcestershire for a glossy, savory finish.
- Balance like a pro
- If the gravy tastes flat add a pinch of salt, if it is sharp add a tiny pinch of sugar, and if it is heavy add a splash of water to open the flavors.
- Eggs with attitude
- For jammy yolks and set whites, cook on medium heat and spoon hot fat over the whites so they set without overcooking the yolk.
- Do not waste a drop
- Scrape every browned bit into the roux and store leftovers in glass containers, then thin next-day gravy with a splash of water as it reheats.
Nutrition Facts *
| Energy | 993 | kcal |
|---|---|---|
| Protein | 73 | g |
| Total Fat | 50 | g |
| Carbohydrates | 62 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why are my patties tough or bouncy?
- You likely overmixed or overcooked the meat, so switch to 80-20 beef, mix gently, and pull at 155 F with a brief rest while you make the gravy.
- My gravy is lumpy, how do I fix it fast?
- Take the pan off heat, whisk hard to smooth, add a splash of warm broth, then strain through a sieve or blitz with an immersion blender if needed.
- The gravy is too thin or too thick, how do I adjust?
- For thin gravy simmer a bit longer or whisk 1 teaspoon cornstarch into 1 tablespoon cold water and whisk in, and for thick gravy whisk in warm broth a little at a time until it flows slowly off a spoon.
- Can I make this gluten free?
- Yes, skip the flour and thicken with 1 to 1.5 tablespoons cornstarch mixed with cold broth, then simmer until glossy and smooth.
- Can I cook the eggs over easy instead of sunny side up?
- Yes, flip gently and cook 15 to 30 seconds to set the white while keeping the yolk runny so it still sauces the rice.
Serving Suggestions
For extra swagger, sauté sliced onions and mushrooms in the pan before the roux so they melt into the gravy and bring smoky depth.
Cold beer or a crisp iced tea is the move, and a side of quick kimchi or cucumber salad cuts the richness in the cleanest, New York minute kind of way.
More pairings:
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