Burger Steak – that Pinoy fast food favorite that you can finally make at home without waiting in line or dealing with “offline po ang system!” It’s the kind of ulam that turns your regular ground meat into something your kids will actually finish without bribing them with ice cream. When that mushroom gravy starts swimming around that perfectly seasoned patty, suddenly your simple ulam is giving Jollibee a run for their money.
Let’s be real, this isn’t your typical hamburger patty na ginawang ulam lang! This is that comfort food that makes your usual giniling look like it needs a glow-up! With patties that are more flavorful than your officemate’s lunch time chismis, mushroom gravy that’s richer than your friend’s Instagram feed, and that perfect sauce-to-rice ratio that hits different when you’re stressed – this dish proves why Pinoys turned burger into an ulam masterpiece!
Best part? This homemade burger steak recipe is cheaper than your weekly milk tea addiction! Whether you’re trying to save money from your fast food cravings, wanting to be the cool parent who can replicate your kids’ favorite, or just missing that taste of comfort food that got you through college, this Burger Steak recipe has your back.
Promise, by the time that gravy hits the patty, you’ll have a homemade version that’s making Jollibee shake in their boots (char lang, love pa rin natin sila!)
Filipino Burger Steak (Burger Steak sa Mushroom Gravy)
Ingredients
For the Patties (Para sa Patties):
- 1 pound 500g ground beef (giniling na baka), 80/20 fat content
- 2 slices white bread tinapay, torn into small pieces
- ¼ cup beef broth sabaw ng baka
- 1 medium onion sibuyas, finely grated (kinadkad)
- 1 large egg itlog
- 2 cloves garlic bawang, minced
- 1 teaspoon salt asin
- ½ teaspoon ground black pepper paminta
- 2 tablespoons Worcestershire sauce Optional
For the Mushroom Gravy (Para sa Sarsa):
- ¼ cup butter mantikilya
- ¼ cup all-purpose flour arina
- 2 cups beef broth sabaw ng baka
- 1 can 14 oz button mushrooms (kabuti), sliced
- ½ teaspoon salt asin
- ¼ teaspoon black pepper paminta
- 1 tablespoon soy sauce toyo – optional
Instructions
Preparing the Patties:
- Make the panade (panada): In a small bowl, soak bread pieces in beef broth until softened (about 5 minutes).
- In a large bowl, combine ground beef, soaked bread mixture, grated onion, minced garlic, egg, salt, pepper, and Worcestershire sauce if using.
- Mix gently until just combined – Tandaan: Huwag masyadong haluin para hindi matigas ang patties (Note: Don’t overmix to keep patties tender)
- Divide mixture into 4-6 portions and shape into patties
- Create a small dimple in the center of each patty with your thumb
For the Gravy:
- In a large pan, sauté mushrooms until lightly browned. Remove and set aside.
- In the same pan, melt butter over medium heat
- Add flour and whisk continuously until light golden brown (about 2-3 minutes)
- Gradually add beef broth while whisking to prevent lumps
- Season with salt, pepper, and soy sauce
- Simmer until thickened to desired consistency
Cooking the Burger Steak:
- Heat oil in a large skillet over medium-high heat
- Cook patties for 3-4 minutes per side until browned
- Pour gravy over patties
- Add mushrooms back to the pan
- Simmer for 5 minutes until patties are cooked through
Perfect Burger Steak Signs:
- Patties: Brown crust, juicy inside
- Gravy: Smooth, no lumps
- Mushrooms: Golden, not soggy
- Consistency: Coats spoon
- Color: Rich brown sauce
- Texture: Fork-tender meat
Tips from Lola’s Kitchen
- Use cold ingredients when mixing the patties
- Grate the onion instead of chopping for better texture
- Let meat rest at room temperature for 15 minutes before cooking
- Never press down on the patties while cooking
- For extra flavor, add a dash of liquid seasoning (Maggi)
Traditional Serving Suggestions
- Hot steamed rice (Mainit na kanin)
- Garlic rice (Sinangag)
- Mashed potatoes (Nilamas na patatas)
- Side of mixed vegetables (Gulay)
- Fried egg on top (Pritong itlog)
Troubleshooting
- Tough patties: You may have overmixed the meat or pressed the patties while cooking
- Lumpy gravy: Whisk continuously while adding broth and ensure roux is smooth
- Gravy too thin: Simmer longer or add cornstarch slurry
- Gravy too thick: Add more beef broth gradually
Ingredient Alternatives
- Ground beef → Ground pork or chicken
- Fresh mushrooms → Canned mushrooms
- Beef broth → Chicken broth or water with bouillon cubes
- White bread → Panko breadcrumbs
- Fresh garlic → Garlic powder (1 tsp)
Storage & Reheating
- Refrigerator: Store in airtight container for up to 3 days
- Freezer: Can be frozen for up to 2 months
- Reheating:
- Stovetop: Low heat with additional broth if needed
- Microwave: 2-3 minutes, covered with damp paper towel
Variations
- Cheesy Burger Steak: Add cheese slice on top
- Peppered Burger Steak: Add crushed peppercorns
- Japanese Style: Use demi-glace sauce instead of mushroom gravy
- Spicy Version: Add chopped chilies to the patties
FAQs
Q: Why do my patties shrink too much? A: Shape them larger than needed as they’ll shrink during cooking Q: Can I make this ahead? A: Yes, form patties up to 24 hours ahead and store covered in refrigerator Q: How do I know when the patties are done? A: Internal temperature should reach 160°F (71°C) Q: Can I use fresh mushrooms? A: Yes, use 8 oz fresh mushrooms instead of cannedNutrition
The Story Behind Filipino Burger Steak
The Filipino Burger Steak – a beloved fusion dish that perfectly captures our knack for adapting Western favorites into uniquely Pinoy comfort food – holds a special place in Filipino dining culture. While American hamburger steak arrived with U.S. influences in the early 20th century, it wasn’t until the 1970s that our version, served with mushroom gravy over rice rather than on a bun, became a fast-food sensation thanks to Jollibee’s iconic interpretation.
But the real magic of Filipino Burger Steak happens in home kitchens across the country. Here, family recipes transform simple hamburger patties into something extraordinary by incorporating traditional Filipino cooking wisdom. The secret? A panade – bread soaked in broth – a technique Filipina grandmothers have long used to create incredibly tender meat dishes. This method, combined with aromatics like garlic and onions, produces patties that remain juicy and flavorful, even when cooked well-done as many Filipinos prefer.
Unlike its Western counterpart typically served with mashed potatoes, Filipino Burger Steak finds its perfect match in steaming white rice. The rich mushroom gravy, made extra savory with a hint of toyo (soy sauce), seeps into the rice creating what many consider the ultimate Filipino comfort food combination. It’s no wonder this dish appears regularly at family dinners, casual restaurants, and school cafeterias nationwide.
Today, homestyle Burger Steak has evolved beyond its fast-food origins to become a testament to Filipino ingenuity in the kitchen. Whether prepared for a quick weeknight dinner or a special family gathering, each household adds its own touch – some add a fried egg on top (burger steak con huevo), others incorporate local mushroom varieties, and many serve it with a side of pickled papaya (atchara) for that distinctly Filipino touch of sweet-sour flavor.
What makes this version special is its focus on traditional home cooking techniques while honoring the dish’s beloved status in modern Filipino cuisine. Every bite delivers the comfort of a family recipe passed down through generations, elevated by time-tested methods that ensure perfectly tender, flavorful results every time.