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Wolfgangs Loco Moco With Killer Brown Gravy

I hope you enjoyed your holiday dinners and lunches here comes the New Years. This week we feature our friends at Wolfgangs steak house and one of my favorites there is the loco moco. If you are tired of cooking and washing dishes you might want to go and book a holiday dinner or better yet brunch with them.


Yes they have some great aged steaks but have you tried their loco moco? They were kind enough to share their recipe.  For the gravy, we are featuring our Producer Frank Abraham’s killer brown gravy recipe.

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US Metric

Loco Moco
1 lb. ground beef
¼ cup panko flakes
2 eggs
1 teaspoon salt
1 teaspoon pepper
¼ onion, finely minced
1 tablespoon oil
2-4 eggs, fried
4 cups cooked rice


Killer Brown Gravy
2 Tablespoons Butter
1/4 Cup Flour (Wondra Flour Works Best)
1 Beef Bouillon Cube
1 Can Beef Broth
Salt & Pepper To Taste
Splash Aloha shoyu (Soy Sauce)
Splash Cream or Milk (optional)

Cooking Process:

Loco Moco
Mix ground beef, panko, eggs, salt, pepper and onion in bowl. Form into 2-4 patties. Fry hamburger patties in hot pan with 1 tablespoon oil. Cook 3-4 minutes on each side. Be sure to leave patty in pan and allow it to form a crust before flipping.


Killer Brown Gravy
In frying pan of drippings from hamburger patties, melt butter over med-high heat.

*If you don't have drippings, I would double the amount of butter so that you have enough fat.


Once butter has melted, add flour and cook for a few minutes until the flour turns a nice light brown color.

*This adds rich flavor to the gravy.


Add bouillon cube to mixture in frying pan and smash it down into the mixture. Add Beef Broth and stir quickly as the gravy thickens and forms. Keep stirring gravy using a whisk. Add salt, pepper to taste, a splash of Aloha shoyu and a splash of milk or cream to give the gravy a nice rich flavor.


Form rice for first layer, then place cooked hamburger patty over rice. Top with gravy and place fried egg on top.