Close-up of a beef patty with a fried egg served open, ketchup at the edge

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Chef John's Loco Moco

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About

Loco moco is a Hawaiian plate lunch classic: white rice topped with a hamburger patty, brown gravy and a fried egg. It is not a burger in a bun, but it belongs in any collection of burgers, and it is one of the most comforting ways to eat one.

This version makes everything in two pans. The patties, four ounces each, are seasoned with salt, pepper and a pinch of cayenne and browned in butter, with green onions added after the flip. The gravy is made in the same skillet from beef stock whisked with soy sauce, Worcestershire, cornstarch, ketchup, a little sugar and a few drops of sesame oil, and the browned bits from the patties give it depth. The eggs are fried separately in butter until the whites set but the yolks stay runny, because breaking the yolk into the gravy and rice is the point of the dish.

Ingredients

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Ground beef2 (4 ounce) patties ground beef
Black pepper1 pinch salt and freshly ground black pepper to taste
Cayenne pepper1 pinch cayenne pepper
Beef stock1.5 cups beef stock
Soy sauce4 teaspoons soy sauce
Worcestershire sauce1 teaspoon Worcestershire sauce
Cornstarch4 teaspoons cornstarch
Ketchup2 teaspoons ketchup
Sugar2 teaspoons white sugar
Sesame oil2 drops sesame oil, or to taste
Butter2 teaspoons unsalted butter, divided
Spring onion2 tablespoons minced green onions, white and light green parts only
Egg2 eggs
White rice2 cups hot cooked white rice

Recipe

1
Season the patties on both sides with salt, pepper and cayenne and leave them to one side.
2
In a bowl, whisk the beef stock with the soy sauce, Worcestershire, cornstarch, ketchup, sugar and sesame oil. This is the gravy base; keep it close to the stove.
3
Melt 1 teaspoon of butter in a skillet over medium-high heat and brown the patties on the first side, about 5 minutes. Turn them, add the green onions to the pan and cook for another 4 to 5 minutes, until the beef and onions are both browned. Move the patties and most of the onions to a plate.
4
Pour the stock mixture into the same skillet and stir, scraping up the browned bits, for about 2 minutes, until it thickens into gravy. Turn the heat to low to keep it warm.
5
In a second skillet over medium heat, melt the remaining butter and fry the eggs side by side until the whites are set but the yolks are still runny.
6
Split the rice between 2 bowls. Set a patty on each, spoon over the gravy and finish with a fried egg.
7
Eat it straight away, while the yolk is still runny enough to mix into the gravy and rice.