I first discovered loco moco in a Hawaiian restaurant in San Diego. As I spooned ground meat, gravy, and rice into my mouth, I could tell this was a perfect comfort food. It's such a good idea, I wondered why I'd never put this meal together before on my own.

Loco moco's origins trace back to 1949 in the town of Hilo on the island of Hawaii. Like many other regional cuisine, the origins are often disputed. The only thing you can't argue about with this dish is that it’s simply delicious. Burger patties and brown mushroom gravy can be whipped up in the kitchen or over the campfire. Your family is bound to enjoy this dish no matter your location.

Also works with

Shop

1. In a large mixing bowl, combine the ground meat, soy sauce, worcestershire sauce, salt, black pepper, garlic powder, minced onion, panko, and egg. Mix well and form four large, thin patties. Allow them to set for just a few minutes so the panko can incorporate with the meat.
2. Bring a large cast iron skillet to medium-high heat with 1 tbsp. of oil.
3. Place the patties in the pan and brown each side. Set the patties aside. Clean the pan if needed.
4. Reduce the pan to medium heat and add the butter. Stir in the mushrooms and allow the mushrooms to cook for 3 to 5 minutes.
5. Stir in the flour and allow it to coat the mushrooms. It may appear to cake up on the mushrooms (which is okay). Continue cooking and stirring for 1 minute.
6. Add the beef stock and worcestershire sauce and allow the gravy to simmer for 5 to 10 minutes or until the gravy thickens to your liking.
7. Scoop the rice on the plate and add a burger patty. Top the patty and rice with gravy and an over easy egg. Garnish with thinly sliced green onions.