Hawaii's iconic comfort food featuring hamburger patties over rice topped with fried eggs and rich brown gravy. This beloved Hawaiian dish was created in Hilo in the late 1940s as a hearty, affordable meal for local students and workers. The combination of white rice as a base, topped with juicy seasoned hamburger patties, smothered in savory brown gravy, and crowned with sunny-side-up eggs creates the ultimate comfort food. The runny egg yolk mixes with the gravy to create an even richer sauce that soaks into the rice. Simple, satisfying, and quintessentially Hawaiian.
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Combine the ground beef, panko breadcrumbs, milk, worcestershire sauce, garlic powder, onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl, mixing gently with your hands just until combined.
Divide the beef mixture into 4 equal portions and shape each into a patty about 1/2-inch thick, making a slight indentation in the center with your thumb to prevent bulging during cooking.
Heat the vegetable oil for patties in a large skillet over medium-high heat until shimmering, about 2 minutes.
Add the hamburger patties to the hot skillet and cook for 4-5 minutes on the first side without moving until a deep brown crust forms.
Flip the patties and cook for an additional 4-5 minutes on the second side until cooked through and the internal temperature reaches 160°F.
Transfer the cooked hamburger patties to a plate and tent with foil to keep warm while making the gravy.
Melt the unsalted butter in the same skillet over medium heat, then add the finely yellow onion and sliced button mushrooms if using.
Sauté the yellow onion and button mushrooms, stirring occasionally, for 6-7 minutes until the onions are soft and golden while the mushrooms have released their liquid.
Sprinkle the all purpose flour over the onion mixture and cook, stirring constantly, for 2 minutes to create a roux and cook out the raw flour taste.
While whisking constantly to prevent lumps, gradually pour in the beef broth, then add the soy sauce, worcestershire sauce for gravy, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon black pepper.
Bring the gravy to a , then heat to medium-low and cook, stirring occasionally, for 6-8 minutes until the gravy thickens enough to coat the back of a spoon.
Taste the gravy and adjust seasoning with additional salt or soy sauce if needed, then keep warm over low heat.
Heat the vegetable oil for eggs in a large nonstick skillet over medium heat until shimmering, about 1 minute.
Crack the eggs into the skillet and fry sunny-side-up for 3-4 minutes until the whites are completely set but the yolks remain runny, basting with the hot oil if desired.
To serve, place a generous scoop of hot cooked white rice on each plate, top with a hamburger patty, ladle the hot brown gravy generously over the patty and rice, and then place a sunny-side-up egg on top.
Garnish the hawaiian loco moco with sliced green onions and serve immediately, encouraging diners to break the egg yolk to mix with the gravy.
