In a bowl, combine ground beef, mayonnaise, panko breadcrumbs, egg, onion powder, salt, and black pepper.

Tip:
Mayo keeps the patties moist without making them dense—don’t skip it 🙂

Mix until just combined.

Tip:
Overmixing makes tough patties. Stop as soon as everything is incorporated.

Scoop a portion of the mixture, roll lightly into a ball, then gently flatten into a patty.

Tip:
Press a small indentation in the center of each patty to prevent puffing during cooking.

Heat a pan over medium heat. Cook patties until fully cooked through (or to your preferred doneness). Remove and set aside.

Tip:
Don’t press down on the patties while cooking—you’ll squeeze out the juices.

In the same pan, add the chopped onions and cook for 2–3 minutes until soft and translucent. Add the garlic and cook for about 1 minute until fragrant. Stir in the mushrooms and cook until softened and lightly browned. Sprinkle in the flour and cook, stirring, until the raw flour smell disappears. Add the butter, Worcestershire sauce, and soy sauce, mixing until fully combined.

Slowly pour in the beef broth while stirring. Simmer until the gravy thickens to a smooth, glossy consistency—pourable but not runny.

Tips:

• Don’t rush the flour step; uncooked flour will ruin the gravy

• Let mushrooms brown before stirring to build depth

• Adjust thickness with broth or simmering time as needed

In a bowl, add steamed rice (or Filipino garlic rice for extra depth). Top with a beef patty, ladle generously with gravy, add a fried egg, and garnish with chopped green onions.

Tip:
A runny yolk doubles as sauce—this is where Loco Moco really shines.