The Hawaiian Loco Moco Burger is a true celebration of Hawaiian culinary traditions, artfully reimagined into a dish that delivers a burst of bold flavors and comforting textures. To understand its origins and essence, we must first delve into the roots of the classic “loco moco,” a dish that stands as a cornerstone of Hawaiian comfort food.
Loco moco was born in the Hawaiian Islands in the mid-20th century, reportedly created at a humble eatery in Hilo, Hawaii. It was designed as an inexpensive, hearty meal that would satisfy growing appetites. The dish traditionally consists of a scoop of white rice topped with a hamburger patty, a generous pour of gravy, and a fried egg. Its simplicity won the hearts of locals, becoming a symbol of Hawaii’s unique fusion cuisine—a blend of diverse cultural influences from Japanese, American, Filipino, and Polynesian culinary traditions. Over time, the loco moco evolved into an iconic plate lunch, and its variations can now be found in diners, food trucks, and even fine dining establishments across the Hawaiian Islands.
The Hawaiian Loco Moco Burger takes this beloved dish to the next level, merging it with the universally adored burger format. This twist not only makes the dish portable and versatile but also adheres to the growing trend of gourmet, fusion-style sliders and burgers. The transformation brings fresh perspective to the loco moco while still honoring its signature components: juicy beef, aromatic rice, velvety gravy, and a golden fried egg.
At its heart, this burger features beautifully seasoned beef patties crafted from quality, grass-fed ground beef. The choice of jasmine rice brings a delicate fragrance that harmonizes with the savory richness of the dish. The luscious onion gravy—a cornerstone of the loco moco—is deeply umami, thanks to the carefully browned onions, robust beef stock, and just a hint of soy sauce. The addition of buttery caramelized onions not only enhances the gravy’s depth but also complements the tender beef patty.
The pièce de résistance, of course, is the sunny-side-up egg perched atop the patty. Its runny yolk cascades over the burger when broken, adding a creamy richness that ties all the elements together. The dish’s genius lies in this symphony of textures: the soft rice, juicy meat, silky gravy, and oozing egg create a tactile balance that satisfies every bite.
This version also allows for creativity. For an extra tropical flair, consider incorporating pineapple teriyaki sauce into the gravy or serving the burger with a slice of grilled pineapple. The toasted burger bun, a deviation from the traditional rice plate, serves as a practical vessel while adding a slight nuttiness to counterbalance the rich ingredients.
Ultimately, the Hawaiian Loco Moco Burger is a culinary homage to the Hawaiian Islands, blending tradition with innovation and turning a humble comfort food into something delightfully sophisticated. It’s perfect for those craving an island-inspired meal that’s equal parts hearty and approachable, whether for a casual meal at home or a backyard luau with friends. One bite of this burger will transport you straight to the sandy shores of Hawaii, where the spirit of “aloha” shines through every mouthful.
Hawaiian Loco Moco Burger
Ingredients
- 500 grams ground beef preferably grass-fed
- 4 large eggs
- 2 cups jasmine rice cooked
- 1 cup beef stock preferably homemade
- 4 teaspoons soy sauce
- 1 tablespoon cornstarch
- 4 medium burger buns toasted
- 1 medium onion thinly sliced
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon salt to taste
Instructions
- For the Beef Patties: In a large bowl, combine the ground beef, garlic powder, salt, and pepper. Mix gently to combine, ensuring not to overwork the meat. Form into four even patties.
- In a skillet over medium-high heat, add a tablespoon of butter. Once melted and bubbling, place the beef patties in the pan. Cook for about 4-5 minutes per side, or until cooked to your desired level of doneness. Remove from the skillet and set aside.
- For the Gravy: In the same skillet, add the remaining tablespoon of butter. Sauté the onions until they turn golden brown, fragrant, and slightly caramelized, about 3-4 minutes. Sprinkle cornstarch over the onions and stir.
- Slowly add the beef stock and soy sauce, stirring continuously until the mixture thickens into a rich gravy. If it becomes too thick, add a bit more stock or water to achieve the desired consistency. Season to taste.
- For the Eggs: In a separate pan, fry the eggs sunny-side up until the whites are firm but the yolks remain runny, about 2-3 minutes. Season with a pinch of salt and pepper.
- Assembly: To assemble the Loco Moco Burger, place a scoop of jasmine rice on the bottom half of each burger bun. Top with a beef patty, then spoon a generous amount of onion gravy over it. Place a fried egg on each patty and finish with the top half of the bun.