Burger steak is made of flavorful burger patties that are smothered in a rich and luxurious mushroom gravy sauce. It is a very filling entree often served with mashed potatoes or better, heaps and heaps of rice.
On the morning of Valentines day, I teased my husband as he was preparing for work, “Oh, are you bringing Burger Steak take out later? It’s Valentines “
He laughed. I was not really joking.
So I went on with my day as usual. I wasn’t heartbroken. I mean, we could use more practicality and frugality at this point especially now that my maternity leave is about to end. And burger steak? Dear me, that one is so easy to cook. So I did .
Burger steak is one of those dishes that I find so easy to prepare. If you know me well, I hate lots of chopping. With this one, all I had to chop were onions. No big deal.
In no time, dinner was ready.
As the wonderful aroma from cooking still lingered in our house, I waited for my husband, as well as for my little daughter, who gets picked up from school by her dad. I was getting hungry, and the smell of the burger steak lingering around didn’t help to tame my hunger at all.
As the clock stroked 5:00 pm, I was impatient. My stomach was growling. Where are they? They are usually home about an hour ago. Then it suddenly hit me. Maybe my husband decided to be romantic and bought flowers and chocolates along the way.
So with that thought, I stood up and tidied myself. It was so unappealing to hand roses and chocolates to an unkempt woman, I thought. So I put on a cute pink t-shirt over my tank top, sprayed on some perfume, swiped on some bold red lipstick and brushed down my oily, frizzy hair.
About ten minutes later, I heard the door. I was folding laundry this time while my little baby was dozing in bed with all the folded clothes arranged neatly beside her. Their entrance was unusually silent.
But I hear rustling of plastic bags as I they went upstairs. Soon my eldest daughter stood in front of me, holding a tray of 3 chocolate sundaes and said “Happy Valentines day, Mom”, with the shyest smile I have ever seen.
Then came in my husband, holding a bucket of fried chicken, a tray of spaghetti, peach mango pies and four, four boxes of burger steak meal from Jollibee. Isn’t it true what they say, to be careful what you wish for?
So needless to say, there was a surplus of burger steak in our house that night, and my home cooked burger steak was kinda’ pushed to the side.
And I had burger steak for dinner, and breakfast the next morning, for lunch and , again, for dinner the next day. And we still had a platter of burger steak which I cooked sitting in the fridge.
It was lovely. Though I am not sure if I will want burger steak again any time soon.
Burger Steak: Mushroom Gravy
Let me shortly talk about making the gravy. A roux is the basic thickener used in making sauces and gravies. It is a combination of flour and fat being cooked together. In this recipe, the fat is butter plus a little bit of beef grease from frying the burger patties.
Start off by adding butter to the pan. When that starts to sizzle and bubble, we add in the flour. With a whisk, continuously stir that mixture. We have to cook this for about 4-7 minutes to get rid of the flour taste. When the mixture is bubbling and is lightly golden or is a shade deeper than when it began, slowly add your liquids, which in this case, is the beef broth.
At this point, your gravy will start off curdly, then will become liquidy. As you stir continuously, your sauce will become thick and silky. If it gets too thick for your liking, you can add more liquid. But be careful as you might thin down your sauce too much. Then you add in some extra component that you want in your sauce, like the mushrooms.
Then lastly, season your gravy with salt and pepper.
Below is a photo of the roux for making the gravy. The butter, the beef grease and the flour is ready for the broth at this point.
And that’s it. You just pour your luxurious gravy over your cooked burger patties.
Do you want to improve your food photography? Check out my Food Photography Resources.
To join my e-mail list and receive updates, please subscribe here.