Filipino Burger Steak with Mushroom Gravy
This is the ultimate comfort food– our Filipino Best Burger Steak with Mushroom gravy. Tender, juicy burgers meet a creamy, rich mushroom gravy for a flavor explosion sure to satisfy every craving.
Servings: 6 people
Calories: 1211kcal
Equipment
- 1 deep skillet
Ingredients
Burger Patties
- 1 ½ pounds of ground beef
- 5 cloves garlic minced
- ½ cup onion minced or grated
- 1 whole egg
- 2 tablespoon Worcestershire sauce
- ½ cup breadcrumbs soaked in ½ cup milk
- 1 teaspoon salt
- ⅛ teaspoon pepper
Gravy Sauce
- 2 tablespoon olive oil
- 15 ounces bella mushroom sliced
- ¼ cup butter
- 2 cloves garlic
- ½ onion minced
- 5 tablespoon All-purpose flour
- 2 cups water
- 2 tablespoon beef powder
- 1 teaspooon sugar
- 3 tablespoon light soy sauce
- 3 tablespoon heavy cream or ¼ cup half and half or any milk optional
- pepper
- parsley for garnish
Instructions
Burger Patties
- Soak breadcrumbs with milk.½ cup breadcrumbs soaked in ½ cup milk
- Mix ground beef, crushed garlic, diced onion, egg, Worcestershire sauce, soaked breadcrumbs, salt, and pepper in a bowl.1 ½ pounds of ground beef, 5 cloves garlic, ½ cup onion, 1 whole egg, 2 tablespoon Worcestershire sauce, ½ cup breadcrumbs soaked in ½ cup milk, 1 teaspoon salt, ⅛ teaspoon pepper
- Gently form into 6-8 patties.
- Heat a pan with a thin layer of oil over medium heat. Sear patties for 3-4 minutes per side, or until desired doneness (internal temp 145°F for medium-rare).
Gravy Sauce
- Heat olive oil in a skillet over medium heat. Add mushrooms and cook until golden brown. Remove and set aside.2 tablespoon olive oil, 15 ounces bella mushroom
- In the same pan, melt butter and add garlic and onion. Cook until softened.¼ cup butter, 2 cloves garlic, ½ onion
- Slowly whisk in flour, creating a roux. Cook for 1 minute.5 tablespoon All-purpose flour
- Gradually whisk in water, scraping up any browned bits.2 cups water
- Add beef powder, sugar, soy sauce, and pepper. Bring to a simmer and cook for 5 minutes, or until thickened. Add some water if the gravy turned too thick to your liking.2 tablespoon beef powder, 1 teaspooon sugar, 3 tablespoon light soy sauce, pepper
- Return mushrooms and patties to the pan and stir in cream (optional). Simmer for 2-3 minutes3 tablespoon heavy cream or ¼ cup half and half or any milk
- Garnish with parsley. Enjoy!parsley for garnish
Notes
- Use 80/20 ground beef for the juiciest patties — leaner beef can result in dry, tough texture
- Soak breadcrumbs in milk before mixing — this keeps the patties moist and tender
- Don't overwork the meat when mixing! Handle gently and stop as soon as everything is combined
- Chill formed patties in the fridge for 15–20 minutes before cooking to help them hold their shape
- Sear on medium-high heat for 3–4 minutes per side; internal temp should reach 145°F for medium-rare
- Cook mushrooms first until golden brown before setting aside — this builds deeper flavor in the gravy
- Whisk flour into the butter slowly to form a smooth roux; cook for 1 minute before adding liquid to remove the raw flour taste
- Add water gradually while whisking to avoid lumps
- If the gravy gets too thick, just add a splash of water or broth to loosen it up
- Heavy cream is optional but adds a rich, restaurant-style finish to the sauce
- Store patties and gravy together in an airtight container in the fridge for up to 3 days
- Reheat in a skillet over low heat with a splash of water or broth to keep the gravy smooth and silky
- Best served over steamed white rice or garlic fried rice to soak up all that mushroom gravy
- Top with crispy toasted garlic for that classic Jollibee-inspired finish
- Garnish with fresh parsley for a pop of color
Nutrition
Calories: 1211kcal | Carbohydrates: 149.9g | Fat: 59g | Saturated Fat: 19.6g | Cholesterol: 163mg | Sodium: 9361mg | Potassium: 1548mg | Fiber: 7.8g | Sugar: 35g | Calcium: 297mg | Iron: 19mg
