How To Make ‘Loco Moco’. A Decliciously Simple Hawaian Dish

You can find Loco Moco almost anywhere on the beaches in Hawaii, All served differently but all having the same common ingredients. Burger Patty, Brown Gravy, Rice and a couple of Eggs.


  • 1 cup rice (Jasmine is the only rice ill use)
  • 1 (and just a little bit over the cup line measurement) Water
  • 2 tablespoons vegetable oil
  • 2 teaspoons salt

Rinse rice to get excess starch off. Until water coming off rice is clear. Add all ingredients to rice cooker until finished.

DO NOT LIFT the lid, even when the rice cooker has said its completed. Unplug and let sit covered for 5 minutes before serving.

Loco Moco Patty

  • 2 lbs. Ground Chuck (80/20)
  • 3 garlic cloves (mandolin thin)
  • 5 green onions (just the green)
  • 1 yellow onion 
  • ¼ cup bread crumb (just enough to hold meat patty together)
  • 2 Tablespoons hoisin sauce
  • 1 Tablespoon Soy Sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon ginger powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Take garlic slices, and add to a preheated pan with oil. Toast this until light golden brown. Add green onions sliced thin and on a bias along with the yellow onion, small diced, to the pan to sauté down until translucent. Put into a bowl and let cool.

Add cooled green onion, yellow onion, and toasted garlic to the bowl with all of the seasoning, meat, and all of the listed ingredients above. Combine and form into 4 oz patties. You want a thin and crispy patty for scale purposes. cook until well done (I don’t enjoy a well done burger however for this process a thin and crispy patty is where its at and I think most people will prefer it this way.)


  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons All Purpose Flour
  • 1 cup stock
  • Salt and Pepper to taste

Melt butter in a pot. Add flour and combine. This is the start of you roux. To use for a brown roux, constantly stirring, cook until the color of caramel. Should have a nutty smell. Add stock and whisk the roux and liquid to combine. Reduce to a simmer, and once it has thickened add salt and black pepper. For darker gravies I like to use more black pepper.

For a lighter gravy (chicken, turkey) you will make what is called a blonde roux. You will cook it for a total of two minutes on low heat, you do not want color. Once the roux has been cooked for two minutes you can add the stock or broth, and reduce to a simmer until thickened.

I had this for the very first time when I was still serving in the Navy and was “haze grey and underway” on my first deployment. I was 20 years old, crossing over Pearl Harbor, my first time ever coming to Hawaii and this was my introduction. Since that day, rendering honors to my fallen brothers and sisters that were lost on December 7, 1941. I’ve never had a more surreal experience in my life than when we started to cross over the same waters that the aforementioned  did and lost their lives in. It was the most chilling experience I’ve ever had in my life and shook me to the core. Thats one thing I will never forget about my time served in the Navy. I like to try and forget most things about the Navy but this one, this one will never go.


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