Burger Steak Recipe with Mushroom Gravy

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.

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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.

Happy eating!

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Burger Steak with Mushroom Gravy

Burger steak with mushroom gravy will satisfy your cravings for the well-beloved Jollibbe signature dish. 

Course Main Course

Cuisine Filipino, Western

Prep Time 25 minutes

Cook Time 25 minutes

Total Time 50 minutes

Servings 5

Calories 489 kcal

Author sanna

Ingredients

FOR THE BURGER PATTIES

• 1 lb ground beef not lean
• 2 tbsp. onions minced finely
• 1/2 tsp. garlic powder
• 1 tsp. onion powder
• 1 and 1/2 tsp salt
• 1/2 tsp. ground black pepper
• 5 tbsp oil for frying

FOR THE MUSHROOM GRAVY

• 4 tbsp. butter
• 1/4 cup all purpose flour
• 5 spoonful of beef grease from frying the patties
• 2 tbsp. onions minced
• 1 and 1/3 cup beef broth
• 1 cup canned sliced mushrooms
• salt and pepper to taste

Instructions

MAKE THE BURGER PATTIES

1. In a large bowl, add ground beef, onions, salt, ground pepper, garlic powder and onion powder. Using your hands, smash and blend everything together until the ingredients are incorporated.
2. Heat up a frying pan with 2-3 tablespoons of vegetable oil. Take about a tablespoon of the ground beef mixture and roll it into a 1 to 1 and 1/2 inch ball. Flatten the ball to form a patty and repeat with the rest of the ground beef. Pan fry the patties over medium heat until cooked and nicely brown. Do not overcook the patties. Set them aside on a serving plate. Reserve beef grease in the pan.

MAKE THE MUSHROOM GRAVY

1. To make the mushroom gravy, heat up and melt butter in a saucepan. Once the butter starts to bubble up, add the onions and cook until soft. Add the flour and using a whisk, stir up the butter, the flour and onions together. Mixture will be thick at this point. Immediately but gently spoon about 4-5 spoonfuls of the grease from the frying pan where you cooked the beef patties. This will nicely thin the mixture slightly. Keep whisking the mixture, letting it bubble in the pan for about 4-6 minutes. Do not walk away as this roux can burn very fast.
2. While whisking continuously, slowly add the beef broth to the roux. The mixture will be thin and liquidy at this point. Just keep whisking until the liquid turns to a thick, silky sauce. Depending on the saltiness of your beef broth you may want to add little milk but not too much or you will thin down the gravy. If it is less salty than what you would prefer, add salt. Keep stirring the mixture with the whisk. Add the mushrooms and cook for about 2 minutes. Season gravy with ground pepper. Pour gravy over the burger patties and serve hot.

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