Burger Steak made of 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 with not a whole lot of extenders.
Burger steak is a mouthwatering weeknight dinner the whole family will love and is budget-friendly, too! It’s great with rice, mashed potatoes or even noodles. With super juicy beef patties swimming in flavorful mushroom gravy, you’ll have everyone singing your praises.
Before we proceed, let me clarify two important steps of the recipe.
Two Ways to Cook Burger Steak:
- 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 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.
- 2 slices white bread, torn into small pieces
- 1/4 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
- 1/4 teaspoon pepper
- 2 tablespoons canola oil
- 1 can (14 ounces) button mushrooms, drained and sliced
For the Gravy
- 1/4 cup butter
- 1/4 cup flour
- 2 cups beef broth
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 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.