Burger (Steak) Battle: Your Guide to The Hottest Hambagu and Loco Mocos in Manila

(SPOT.ph) For most Filipinos who were born and raised in the Philippines, the concept of a hamburger or ground beef patty as a "steak" wasn't introduced to our food vocabulary through Western diners or steak houses. It was through the styrofoam container of Jollibee's Burger Steak.

The 'Bee's version has always been the Filipino's reference point: a flattened beef patty drenched in sweet-savory gravy with slices of button mushrooms, and, because this is the Philippines, served with a cup of white rice; no buns, no mashed potatoes, no vegetables. But a ground beef patty changes its form and personality—be it 'cuz of how it's prepared, its taste, or how it's just called by a different name—depending on where you’re eating.

It's a Salisbury steak in America, frikadelle in Germany, and tteokgalbi in South Korea. Lately, though, we've increasingly been getting introduced to more (and more) of Japan's and Hawaii's versions: the hambāgu and Loco Moco, respectively.

Japan's hambagu steak uses a combination of ground pork and beef, mixed with onions, panko or breadcrumbs, egg, and milk, then formed into small, round patties that are then pan-seared. It's finished with a glossy demi-glace or brown sauce, and sometimes a red wine reduction for something fancier.

Japan's yoshoku restaurants (yoshoku being the term for Japanized Western cuisine) doesn't typically serve hambagu with bread or mashed potatoes, but often with vegetables on the side. Though a side of rice is not unheard of, because, well, it's Japan.

All the way in the West, Hawaii has the Loco Moco, which is best described as the most indulgent take on a hamburger steak. If Jollibee's Burger Steak is more like a Salisbury steak, the Ultimate Burger Steak—the variation with egg and fries—takes cues from the extra-ness, the main character energy of Loco Moco.

This Hawaiian comfort dish is built with an unapologetic thinking: a scoop of white rice is topped with a hamburger patty, smothered in brown gravy, and finished with a fried egg. Over time, variations have emerged as a reflection of Hawaii’s blended food culture, now with options for extra patties, mushrooms, and replacing the ground meat with SPAM or short ribs.

Hikinu To Come (pronounced as "kho-meh", not "khum") is pretty confident with the one dish on the menu, the Hikiniku To Come set (P850), but they have every bragging right to do so. This set includes three patties, grilled one by one to assure its at its best condition, a serving of miso soup, raw egg, freshly grated daikon, ponzu, unlimited rice, and a smorgasbord of condiments.

Hamburg Yoshi's signature hamburger meal set (P795) has three 270-gram burger patties, placed atop fluffy Japanese white rice. On the side: pickled cabbage for a refreshing bite, miso soup for comforting warmth, and a glossy pour of the restaurant’s house demi-glacé tying everything together. There’s also a raw egg yolk, meant to be broken over the rice, that adds an extra hit of richness and umami. If the three football-shaped patties aren't enough to satisfy your hunger and craving, there is a four-patty option for P995. And if restraint isn’t your thing, you can keep stacking—each additional patty goes for P195.

50/50 sets itself apart from all the other similar concepts by serving the hambagu just the way you like it. Their hambagu—you have the option to choose between pork and beef or chicken here—is served on a unique cast iron pan with a divider in between for you to choose between two sauces (hence the "50/50" name).

The choices for the regular sauces are the Japanese Wafu Steak, Japanese Curry, Teriyaki Onion, Garlic Hokkaido Cream, Demi-Glaze, and Three Mushroom Gravy. Feeling fancy? Premium sauces are an extra P100 each, with options like Sakura Tobiko Cream, Black Pepper Shoyu, Black Truffle Cream, Midori Pesto Cream, Koso Marinara, and Kinu Cheezu.

If you’re asking us, go for the pork-and-beef hambagu—it’s juicier and has a good char. Lock in the Three Mushroom Gravy for one side, and we'll let you choose the other. And yes, you can add a fried egg for P45. Considered “optional” technically, but it's non-negotiable in our book.

Steak & Frice gets inspiration from Jollibee's (unfortunately, discontinued) Ultimate Burger Steak—but makes it fancier with their new Loco Moco Burger Steak (P780). This dish highlights a medium-well 8-ounce wet-aged Angus Ribeye beef burger steak, topped with a Thai-style fried egg with its crispy whites and a runny yolk. As if that weren't enough, it's served on top of truffle mushroom rice and a pool of mushroom gravy. Should you be missing the fries element (IYKYK), you can order a side of fries off the menu.

At Brunch Bureau, the bestseller isn’t trying to reinvent brunch—it’s just doing it better. The Loco Moco (P540) is their bestseller: a juicy beef patty slicked with hayashi mushroom gravy, tangled up with caramelized onions, sautéed mushrooms, and French beans, all served with garlic fried rice and crowned with an egg.

And because customization is part of this restaurant's appeal, you can tweak it to match your mood. Go classic with a sunny-side up, or go for the less dramatic scrambled eggs. Drinks range from Hot Tea (on the house) to Espresso (+P70) and Latte (+P100), with playful options like Lattes Around the World or Smoothies (+P125), and Sangria (+P250) should you need something stronger.

So, which is the better “burger” between the hambagu and Loco Moco? Like most food debates (e.g., pineapple on pizza, raisins in menudo, tuyo with champorado), the answer is inconvenient: There's no better option; it simply depends on what you’re craving.

Choose Japan's hambagu when you want comfort food that's simple and composed—savory, lightly sweet, softly textured, and finished with a demi-glace. Choose Hawaii's Loco Moco when you want comfort food that's made heavier and without restraint—a juicy patty served with gravy, rice, and a runny fried egg.

Neither is pretending to be a burger in the traditional sense—the hambagu, Loco Moco, Jollibee's ever-reliable Burger Steak, and all the other adjacent dishes are what happens when the idea leaves the hamburger concept behind and adapts to the culture around it.