Dawn Patrol Loco Moco Recipe

This Dawn Patrol Loco Moco recipe layers steamed Calrose rice with a seasoned hamburger patty, rich mushroom-and-onion gravy, and a freshly fried egg. Green onions add colour and freshness, while sliced pineapple provides a sweet, juicy contrast.

The Inspiration

Loco moco is a beloved Hawaiian comfort food known for its generous layers of rice, hamburger, brown gravy, and fried egg. The combination creates a filling meal that brings together savoury meat, creamy egg yolk, warm rice, and flavourful gravy.

This Dawn Patrol Loco Moco comes directly from Lilo & Stitch: The Official Cookbook and is featured on Cook the Books: Celebrity Edition with host Shahir Massoud. Its hearty flavours and Hawaiian inspiration connect naturally to the island setting of Lilo & Stitch.

Each serving is finished with a fried egg. A soft yolk can blend with the gravy and rice, although the eggs can be cooked to each guest’s preferred doneness. Sliced green onion brightens the finished plate, and pineapple served on the side adds sweetness without changing the gravy’s savoury character.

Ingredients

For the Hamburger Patties

• 1 ½ lbs Hawaiian grass-fed ground beef
• 1 tbsp Worcestershire sauce
• 1 ½ tsp sea salt
• 1 tsp garlic powder
• ½ tsp freshly ground pepper

For the Gravy

• 1 ¼ cups beef stock
• 4 tsp soy sauce
• 1 tsp Worcestershire sauce
• 2 tsp ketchup
• 5 tsp cornstarch
• 2 tbsp unsalted butter, divided
• ½ Maui onion or sweet onion
• ¾ cup sliced mushrooms

For the Assembly

• 1 tbsp butter
• 2 eggs
• 4 to 6 cups cooked medium-grain Calrose rice
• 1 green onion, sliced, for garnishing
• 3 ounces sliced pineapple

Method

To make the Hamburger Patties

• Mix together the ground beef, Worcestershire sauce, salt, garlic powder, and pepper in a large bowl.
• Form the mixture into patties by grabbing a handful of meat and rolling it into a ball.
• Press the meat down to flatten it out. Smooth the edges so there aren’t any cracks or jagged edges. The patties should come out to at least 1 inch thick. (Note: try to keep the patties large, since they will shrink when fried.)
• Heat a large frying pan over medium heat. Fry each side of the patties for about 2 to 4 minutes, or until well done.
• Set each finished patty on a plate lined with paper towel to catch anu extra grease.

To make the Gravy

• Mix the beef stock, soy sauce, Worcestershire sauce, ketchup, and cornstarch in a small to medium bowl.
• Whisk the mixture until the cornstarch has come off the bottom of the bowl.
• Using the same pan that you cooked the meat in, melt 1 tbsp of the butter over the medium heat and add the onions. Cook the onions for about 1 minute, then add the mushrooms and fry for 1 to 2 minutes, or until browned.
• Melt the remaining 1 tbsp of butter and add the gravy mix to the pan.
• Keep the stirring the gravy until it begins to thicken and simmer, about 4 minutes.

To assemble the Loco Moco

• In a medium frying pan over medium heart, melt the butter.
• One at a time, crack in the eggs and cook sunny side up over medium heat (or you can switch it up to your preference!), then set aside.
• Scoop a generous serving of cooked white rice on a plate.
• Add one hamburger patter and then drizzle on the gravy. Top it with the egg and garnish with green onions.
• Place the pineapple slices along one side of the dish, but not in the gravy. That’s up to the hungry surfer!

Serving Suggestions

Serve Dawn Patrol Loco Moco hot so the rice can absorb the savoury mushroom gravy. Present the pineapple along the side of each plate, allowing diners to enjoy its sweetness separately or combine it with the other ingredients.

Although this dish makes a substantial breakfast or brunch, it is equally satisfying for lunch or dinner. Pair it with a simple cucumber salad, lightly dressed cabbage, or steamed vegetables for additional freshness.

Final Thoughts

This Dawn Patrol Loco Moco recipe delivers a satisfying combination of seasoned ground beef, steamed Calrose rice, rich mushroom gravy, and fried eggs. Green onions brighten the savoury flavours, while fresh pineapple provides a refreshing island-inspired finish.

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