Burger Steak with tender beef patties smothered in a rich mushroom gravy. Super moist and flavorful, it's an easy weeknight dinner meal best served with steamed rice or mashed potatoes.
After a week of promising you my delicious take on burger steak, here it is finally! I hope I've built up enough excitement for it because it's amazing!
I was initially going to call this Jollibee's Burger Steak copycat but thought against it. This burger steak doesn't taste like the restaurant's; it's better!
I mean no offense to Jollibee, it's a Filipino icon for good reason. I've tried many a fried chicken in my life and their Chicken Joy with loads of gravy and steamed rice just can't be beaten. But when it comes to my burger steak, though, I want the hamburger patties plump, meaty and without a lot of extenders.
Burger steak is a mouthwatering weeknight dinner the whole family will love and is budget-friendly, too! It's great with steamed rice, mashed potatoes or egg noodles.
Before we proceed, let me clarify two important steps of the recipe.
Two Ways to Cook:
- You can pan-fry the beef patties until they're fully cooked and then serve them with the gravy. This way, everyone has the option of adding as much or as little gravy as they like or skip the gravy altogether (but why?).
- You can pan-fry the beef patties just until they form an outside crust and then finish them off in the gravy. This is the method I prefer because the rendered fat from beef patties as they cook in the gravy adds depth of flavor.
Two Ways to Make Gravy:
- Gravies and sauces usually require a thickening agent called roux which is made of equal parts butter (or fat) and flour. The butter is heated in the pan until melted and the flour is whisked in to form a smooth paste. The mixture is cooked, stirring continuously until the desired color is reached. The broth is gently poured in while whisking vigorously until it thickens. This is the method I prefer as browning the roux not only rids of the raw flour taste but deepens the flavor of the gravy as well.
- Another method of making the gravy is to combine melted butter and flour and whisk the mixture into the boiling stock until the gravy is thickened. This is the method I use if I am too lazy to make a proper roux or if the sauce/gravy is thinner than I like and want to easily adjust consistency.
One of my favorite kitchen hacks is blending together 1 cup of soft butter and 1 cup of flour and then spreading the mixture in an ice cube tray. I chill the mixture for about half an hour until firm and then cut into cubes before storing in a freezer bag. When I want to quickly make sauces, I just drop 1 cube to 1 cup milk or broth and heat it until thickened. A true timesaver!
While burger patties are one of the easiest and tastiest dishes you can make, they can just as easily turn into a dry, flavorless bundle of ground meat. By following the tips below, you'll have super juicy beef patties swimming in flavorful mushroom gravy everyone at the table will be fighting over!
How to Make Juicy Burger Patties:
- Use ground beef with a good ratio of fat such as 80/20 ground chuck for flavor as well as tenderness.
- Use fresh breadcrumbs instead of dried breadcrumbs for a better binding yet lighter texture. The secret to super moist meatloaves or meatballs is the panade which is made by soaking bread crumbs in milk or broth for a few minutes until softened.
- Grate the onions instead of chopping. This makes the meat patties juicier, more flavorful and no chunks of onions to bite into!
- Don’t overwork the mixture as this will toughen the meat and make the burgers denser. Combine the ingredients lightly until well incorporated but do not overmix.
- Shape the patties a little larger than you like as they will shrink when they cook.
- Do NOT flatten down the patties when pan-frying as pressing them down will release juices that keep the burgers moist. To keep from bulging into a ball when frying, make a small indentation in the center of each patty.
How to Store
Leftovers can be kept in the refrigerator for up to 3 days or frozen for up to 3 months. Allow the beef patties and gravy to cool completely and then transfer to an airtight, freezer-safe container.
To serve, thaw overnight in the refrigerator and reheat in a skillet or bake in an oven-safe dish at 350 F until internal temperature is at 165 F.
Looking for more ground beef recipes? Korean Ground Beef is easy to make, budget-friendly and loaded with sweet and savory flavors the whole family will love!
Burger Steak
Ingredients
- 2 slices white bread, torn into small pieces
- ¼ cup beef broth or water
- 1 pound ground beef (80/20 ground chuck)
- 1 small onion, peeled and grated
- 1 egg, well beaten
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons canola oil
- 1 can (14 ounces) button mushrooms, drained and sliced
For the Gravy
- ¼ cup butter
- ¼ cup flour
- 2 cups beef broth
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- In a small bowl, soak bread in broth. Tear with your hands until it resembles a soft paste.
- In a large bowl, combine ground beef, soaked bread, onions, egg, salt, and pepper. Gently mix until combined.
- Divide meat into portions and shape into patties. With your thumb, gently press in the center of each patty to make a slight indentation.
- In a skillet over medium heat, heat oil. Add mushrooms and cook, stirring regularly, for about 1 to 2 minutes. With a slotted spoon, remove from pan and keep warm.
- Add beef patties in a single layer and cook for about 1 to 2 minutes on each side or until lightly browned but not cooked through. Remove burgers from pan and drain on paper towels. Keep warm.
- In a saucepan over medium heat, heat the butter until melted. Sprinkle in the flour and whisk until smooth and blended. Continue to cook, stirring regularly, for about 2 to 3 minutes or until roux turns lightly golden.
- Slowly add beef stock, whisk until smooth, and continue to cook until sauce begins to thicken. Add salt and pepper for the gravy.
- Add meat patties in a single layer in the pan. Lower heat, cover, and continue to cook for about 10 to 15 minutes or until meat is fully cooked.
- Add mushrooms during the last 5 minutes and cook until heated through. Serve hot.
Video
Nutrition
I made this for dinner tonight and we loved it! I agree, so much better than the ones from Jollibee. Thank you for sharing this recipe. I'll definitely make this again. ❤️
I am glad you enjoyed it!
Making your recipes makes me like an iron chef to my 11 year old! I made this dish last night and he goes, "Mom, I think you can beat Bobby Flay." And I didnt have all the ingredients...I can only imagine if I had mushrooms, whole onions, & beef broth. I only had with sweet hawaiian dinner rolls & chicken broth but followed the rest of the cooking directions. Love the texture of the patty. This is a keeper. Thank you for teaching us how to cook 🙂
Naomi! I'm so glad your son liked it! It's one of my daughter's favorites as well.
OMG! Best burger I ever made! I have to play around with the taste as I put a lot of beef being so greedy! 😂 But jaysus! I can taste a hint and the tenderness of Jollibee burger there! Thank you for the recipe!
Glad you enjoyed! 🙂
I was looking for a quick and easy dish to serve for lunch for my kids today and came upon your recipe. Oh my goodness, it’s better than Jollibee’s in my opinion! I followed everything to a T and the patties came out plump and juicy and having the patties simmered in the gravy added a whole depth of flavor to the dish. Kiddos gobbled everything, so neeless to say, it was a hit in our household. Thank you for this recipe. It is a keeper for sure.
Thanks for the feedback, Jasmin. I am glad the kiddos enjoyed it 🙂
I tried this recipe for dinner tonight. It's the best burger steak I've ever eaten! I'm planning to cook this again for a friend's birthday. Thank you so much for all your recipes!
Awww, thank you so much for the feedback, Sharon. You made my day. This burger steak is one of our favorite comfort foods at home and I am glad you enjoyed it as much we do. 🙂
Cooking the burger steaks in the gravy made all the difference! Thanks for that idea! I have adapted your method in my recipe. Also grating the onions! Thanks!
Yes, cooking the patties in the gravy adds tons of flavor. 🙂
Thank you for sharing your recipe... Its my youngest son's favorite. I'll try your burger steak for our dinner tonight. Tnx
Thanks, Liberty! Please let me know how it turns out 🙂
Wow! the burger looks so delicious with that gravy..thanks for sharing.
Thank you, Susan. I hope you give it a try. 🙂
Prepared this for dinner after receiving an email about it 🙂 It was delicious! I used beef cubes for the broth in the gravy and felt it didn't need additional salt anymore. Will cut back on the flour next time too. I also used one pandesal instead. This still turned out really good. My son devoured it quickly. This will definitely be in rotation for future meals. Thanks for sharing!
Thanks for the feedback, Maricar. I am glad you were able to work the recipe to your liking 🙂
what happened to the 1/4 c beef broth or water? is this supposed to be the milk for soaking the bread slices?
Hello Cynthia
I corrected the recipe but yes, you can also substitute milk for the broth to soak the bread crumbs 🙂
I will definitely try this! Thanks again!
Please do, it's delicious 🙂