Burger Steak (Filipino-style) with Mushroom Gravy

What Filipino doesn´t like the burger steak of Jollibee? Well, I have a confession to make. ME. I am not a fan of Jollibee. GASP!! For a Filipino, that is quite unheard of. Well, in general, I am not a fan of fast food joints, except for fried chicken and French fries of a couple of ones.

My entire family loves Jollibee, especially my niece, Lana. For Christmas last year, one of her gifts from her parents was a party at Jollibee. For her, the best part was when Jollibee and Hetty showed up. She was so ecstatic, you can see her entire face light up when the mascots arrived. Becca was scared at first but eventually enjoyed watching them! She even allowed me to take her picture with them. I´ve yet to see a fast food mascot here in Central Europe though.

So, I have never tried the famous Jollibee burger steak. I just can´t. The beef patty looks so processed that I am afraid of what they put in it! Plus, I am not a fan of mushrooms. They are so squishy that I just cannot… I am a very picky eater, more so when I was younger. It is a miracle that I now eat salads and love tomatoes (there was a time I wouldn´t even try pizza and spaghetti just because of the tomato sauce.)

But homemade burger steak, I can get down with. Especially since my husband, Tobi, likes mushrooms. I just give him all the mushrooms and I just have the gravy! And since the burger patty is homemade, I know exactly what goes in it.

Give this recipe a try. This might cure your craving for Jollibee burger steak, or make you prefer homemade as well. It is quite easy and needs no special ingredients.

Sometimes, when we are grilling and have extra burger patties, I would also make the gravy (sans mushrooms) for a burger steak lunch. However, cooking the burger patties in the gravy makes for juicier patties, with a more flavorful gravy that comes from the meat juices of the burger patties. I got the idea (as well as grating the onion) from here. Which makes sense, because I do the same to my meatballs, why not to burger steaks?

Let´s make Filipino burger steak

Make the patties.

In a small bowl, mix the breadcrumbs with the milk, or soak the slice of white bread. If using bread, tear it apart and make into a paste. I hardly have white bread on hand, but breadcrumbs I always have, so I used those. If I have pandesal, I would also use a piece for making burgers or meatballs.

In a medium bowl, mix together the ground beef, grated onion, egg, salt and pepper and the soaked breadcrumbs. Mix well just until combined. I grated the onion through the largest holes in my box grater to make sure that the onion pieces are tiny enough. If you don´t want to grate, make sure you mince it finely.

Shape into patties (I made 6, you can make them smaller and make 8 pieces.) One patty was enough for me. My husband had 3 😊

Make an indentation with your finger in the middle of the patties. This will prevent them from arching up when frying.

Put those aside from now as we get started on the gravy.

Make the gravy and finish the burger steak

Note: Use as much mushrooms as you want. 250 grams is a lot of mushrooms, so adjust according to your taste. Even if I don´t like chewing on mushrooms, I like the taste it imparts to the gravy. 

Heat a saucepan large enough to fit the patties in a single layer over medium-high heat. Melt one tablespoon of butter and about 1 teaspoon of oil.  Fry the mushrooms until they are brown. If using fresh mushrooms, this will take up to 10 minutes as they will release their juices. Keep cooking until the juices evaporate and the mushrooms brown slightly.

Remove the mushrooms and set aside. Add more oil and fry the patties in a single layer and brown both sides. Do not fully cook. Set aside.

Add the remaining 1 tablespoon butter and whisk in the flour until the flour has browned slightly.

Slowly drizzle in the beef stock slowly, whisking the entire time. Add in the thyme. Season with salt and pepper.

When the gravy has thickened slightly, add back the burger patties and mushrooms, lower the heat, cover and cook for an additional 10-15 minutes until the patties are cooked through. I usually check the internal temperature of the meat with a thermometer to be sure it is done to my liking. For burger steaks, I like them well-done, so I take them off the heat when the internal temperature is at least 74°C/165°F. If you don´t have a meat thermometer, just get one patty and cut through to check.

That´s it, you have just made burger steak. A very juicy burger smothered in mushroom gravy. Perfect with steaming rice, or mashed potatoes. I served these with buttered vegetables, and you should too!

Note: To reheat, place leftovers in a small pan and add a few tablespoons water to thin out the gravy. Stir around to remove the lumps and heat until the patties are warmed through.

Tweety

Serves 3-4

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Filipino Burger Steak with Mushroom Gravy

Juicy burgers smothered in a rich mushroom gravy. Serve with rice or mashed potatoes and buttered vegetables

15 minPrep Time

25 minCook Time

40 minTotal Time

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5 based on 1 review(s)

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Ingredients

For the burger patties
• 350 grams ground beef
• ¼ cup breadcrumbs, or 1 slice white bread
• ¼ cup (60 milliliters) milk
• 1 small onion, grated
• 1 large egg
• Salt and pepper to taste
For the gravy
• 150 – 250 grams fresh or canned button mushrooms, sliced
• 2 tablespoons butter, divided
• ¼ cup (30 grams) flour
• 2 cups (480 milliliters) beef stock
• 2 stalks fresh thyme (leaves making around 1 teaspoon) or ½ teaspoon dried
• Salt and pepper to taste
For the buttered vegetables
• 1 large carrot, diced
• ½ cup frozen peas
• ½ cup canned corn
• Oil of choice for frying

Directions

Make the patties
1. In a small bowl, mix the breadcrumbs with the milk, or soak the slice of white bread. If using bread, tear it apart and make into a paste.
2. In a medium bowl, mix together the ground beef, onion, egg, salt and pepper and the soaked breadcrumbs. Mix well just until combined. Shape into patties (I made 6, you can make them smaller and make 8 pieces.) Make an indentation with your finger in the middle of the patties. This will prevent them from arching up when frying.
3. Set aside.
To make the gravy and finish
4. Heat a large saucepan over medium-high heat.Melt 1 tablespoon butter and add some oil. Pan-fry the mushrooms until they are brown. If using fresh mushrooms, this will take up to 10 minutes as they will release their juices. Keep cooking until the juices evaporate and the mushrooms brown slightly.
5. Remove the mushrooms and set aside. Add more oil and fry the patties in a single layer and brown both sides. Do not fully cook. Set aside.
6. Add the remaining 1 tablespoon butter and whisk in the flour until the flour has browned slightly.
7. Add the beef stock slowly, whisking the entire time. Add in the thyme. Season with salt and pepper. When the gravy has thickened slightly, add back the burger patties and mushrooms, lower the heat, cover and cook for an additional 10-15 minutes until the patties are cooked through. I usually check the internal temperature of the meat with a thermometer to be sure it is done to my liking. For burger steaks, I like them well-done, so I take them off the heat when the internal temperature is at least 74°C/165°F. If you don´t have a meat thermometer, just get one patty and cut through to check.
8. Serve immediately and enjoy with steaming rice!
Make the buttered vegetables
9. While the patties are finishing up in the gravy, heat up a medium saucepan. Put in the diced carrots, ½ cup water and 2 teaspoons butter. Leave to simmer until the water has evaporated, the butter is sizzling and the carrots are tender. Add in the peas and corn. Sauté until the peas are fully thawed and heated through. Season with salt and pepper.

Notes

To reheat, place leftovers in a small pan and add a few tablespoons water to thin out the gravy. Stir around to remove the lumps and heat until the patties are warmed through.

7.8.1.2

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