Close your eyes and imagine the warm Hawaiian sun on your skin and the gentle sound of waves in the distance. That’s the feeling I chase every year in Maui, my happy place. And nothing captures that feeling of pure comfort and joy quite like a steaming bowl of Loco Moco. It’s the ultimate Hawaiian comfort food: a savory burger patty and a rich, luscious gravy, all crowned with a perfect fried egg. This version delivers all that classic island flavor but keeps things low-carb by swapping traditional white rice for fluffy cauliflower rice. The secret to the incredible gravy? A clever trick I learned from Michelle Tam of Nom Nom Paleo, where we use pureed mushrooms and onions to create a thick, velvety texture without any flour or starch. It’s a brilliant way to pack in flavor and extra veggies!
Ingredients
• FOR THE BURGER PATTIES
• 2 pounds / 900g ground beef
• 1 tablespoon / 15 ml Worcestershire sauce
• 1 tablespoon / 15 ml chopped fresh flat-leaf parsley
• 1 tablespoon / 15g garlic powder
• 1 tablespoon / 15g onion powder
• 1½ teaspoons / 9g sea salt
• ½ teaspoon / 1.5g ground black pepper
• 2 tablespoons / 30 ml avocado oil or olive oil
• FOR THE GRAVY
• 2 tablespoons / 30 ml avocado oil or olive oil
• 1 medium onion, chopped, about 1 cup / 150g
• 2 cloves garlic, minced
• 8 ounces / 225g cremini mushrooms, thinly sliced
• ¼ cup / 60 ml gluten-free soy sauce or coconut aminos
• 2 tablespoons / 30 ml Worcestershire sauce
• 4 cups / 1 liter beef stock or bone broth
• FOR SERVING
• 1 batch “Goes with Everything” Garlicky Cauliflower Rice
• 6 eggs, cooked to your preference
• 4 green onions, sliced on a bias
Instructions
1. DIRECTIONS
2. In a large mixing bowl, combine the ground beef, Worcestershire sauce, parsley, garlic powder, onion powder, salt, and pepper. Gently mix with your hands until just combined.
3. Divide the mixture into 6 equal portions and form into 1-inch-thick patties. Press a shallow depression into the center of each patty with your thumb to help them cook evenly.
4. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Carefully place the patties in the hot skillet and sear for 3 to 5 minutes per side for a medium-done burger, until browned and slightly charred. Remove the cooked patties from the pan, cover, and set aside.
5. In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of oil. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.
6. Add the sliced mushrooms, soy sauce, and Worcestershire sauce to the skillet. Cook, stirring occasionally, until the mushrooms are tender and have released their liquid, about 10 minutes.
7. Pour in the beef stock, using a spatula to scrape any browned bits from the bottom of the pan. Bring the liquid to a boil, then reduce the heat to a simmer.
8. Let the gravy simmer for about 30 minutes, or until it has reduced by half. Use a slotted spoon to remove about half of the onions and mushrooms from the pan and set them aside.
9. Carefully transfer the remaining sauce, onions, and mushrooms to a blender. Blend until completely smooth. Pour the pureed gravy back into the skillet, add the reserved onions and mushrooms, and keep warm over low heat.
10. To assemble, place a generous scoop of cauliflower rice into each of 6 serving bowls. Top each with a burger patty.
11. Ladle a hearty amount of the mushroom gravy over the patty.
12. Finish each bowl with a cooked egg and a sprinkle of sliced green onions before serving.
Nutritional Information
• PER SERVING
• CALORIES: 602
• FAT: 44.4g
• PROTEIN: 36.9g
• TOTAL CARBS: 12.2g
• FIBER: 2.9g
• NET CARBS: 9.4g
Pro Tips
• For the juiciest burgers, use ground beef with at least 15-20% fat content and be careful not to overmix the meat. The thumbprint in the center is key to preventing them from puffing up while cooking.
• Elevate your gravy by deglazing the pan with a splash of red wine or balsamic vinegar after sautéing the mushrooms. For a deeper umami flavor, try a mix of cremini and shiitake mushrooms.
• This recipe is perfect for meal prep. Cook the burger patties and gravy ahead of time and store them in separate airtight containers in the fridge for up to 4 days. Reheat and cook a fresh egg just before serving.
• While a sunny-side-up egg is traditional for its runny yolk, feel free to cook your egg any way you like—poached, over-easy, or scrambled all work well.
FAQ
Q: Is this Loco Moco recipe keto-friendly
A: Yes, this Loco Moco recipe is designed to be low-carb and keto-friendly. By using cauliflower rice instead of traditional white rice and a flourless mushroom gravy, each serving contains only 9.4g of net carbs.
Q: How do you make the gravy thick without flour
A: The gravy gets its thick, velvety texture from a clever trick of pureeing half of the cooked mushrooms and onions with the beef stock. This method naturally thickens the sauce without needing any flour or starch.
Q: Can I make this Low-Carb Loco Moco ahead of time
A: Absolutely. This recipe is excellent for meal prep. You can prepare the burger patties and gravy in advance and store them in separate airtight containers in the fridge for up to 4 days. Just reheat and cook a fresh egg before serving.
Q: What is the best ground beef for juicy patties
A: For the juiciest burger patties, use ground beef with a 15-20% fat content. It’s also important not to overmix the meat and to press a small dimple in the center of each patty to ensure they cook evenly.
