My weekly reward after 5 days of hard work was always Jollibee’s Burger Steak, those juicy beef patties swimming in mushroom gravy that would flood my rice just perfectly. But when I moved abroad for work, those late-night Burger Steak cravings hit different.
After countless attempts (and yes, some failures), I’ve finally cracked the code to recreating that iconic Pinoy fast-food favorite right in my own kitchen. This homemade Burger Steak recipe isn’t just another copycat, it’s a version that my Mama says might even be better than the original (pero secret lang natin ‘to, ha!).
A special bread-soaking technique my Lola taught me that makes the patties incredibly tender, plus a mushroom gravy so rich and velvety, you’ll want to drench your rice in it twice over.
Why You’ll Love This Recipe
- Restaurant Quality: Achieves that coveted Jollibee-style taste but with premium ingredients
- Extra Juicy Patties: Uses a special panade technique (tinapay na binabad sa sabaw) for incredibly tender meat
- Rich Gravy: Creates a silky-smooth mushroom sauce that’s perfect for rice
- Budget-Friendly: Costs less than eating out while feeding the whole family
- Customizable: Easy to adjust seasonings to your family’s taste
- Make-Ahead Friendly: Can prep patties in advance for busy weeknights
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
- Start by preparing all your ingredients (Ihanda ang lahat ng sangkap). Take the white bread slices and tear them into small pieces, then place them in a bowl with the beef broth. Allow the bread to soak and soften completely for 5 minutes (Ibabad ang tinapay sa sabaw ng baka ng limang minuto). While waiting, grate your onion finely using a grater (Kudkurin ng pino ang sibuyas) and mince your garlic (Dikdikin ang bawang).
- Once the bread is fully softened, mash it with a fork until it forms a paste-like consistency (Durugin ang tinimplang tinapay hanggang maging paste). This is your panade (panada), which will help keep the patties juicy.
- In a large mixing bowl, combine your ground beef, the prepared panade, grated onion, minced garlic, egg, salt, pepper, and Worcestershire sauce. Mix these ingredients gently with your hands just until combined (Haluin ng marahan gamit ang kamay hanggang maghalo ang lahat ng sangkap). Remember not to overmix as this will make your patties tough (Huwag masyadong haluin para hindi maging matigas ang patties).
- Divide the meat mixture into 4-6 equal portions. Shape each portion into a patty about 1-inch thick (Hubugin ang mga patty ng isang pulgadang kapal). Using your thumb, make a slight dimple in the center of each patty (Gumawa ng maliit na butas sa gitna ng bawat patty). This prevents the patties from puffing up during cooking.
- Heat your pan to 180°C/350°F. Add your sliced mushrooms and sauté until they turn golden brown, about 5-7 minutes (Igisa ang mga kabuti hanggang maging golden brown). Remove the mushrooms and set them aside.
- Lower the heat to 160°C/320°F. In the same pan, melt your butter completely. Add the flour while whisking constantly (Ilagay ang arina habang hinahalo ng patuloy). Continue cooking and whisking until the mixture turns light golden brown and smells nutty, about 3 minutes. This is your roux.
- Gradually pour in your beef broth while whisking continuously to prevent lumps from forming (Unti-unting ibuhos ang sabaw habang hinahalo ng patuloy para maiwasan ang pagbuo ng butil-butil). Add your salt, pepper, and soy sauce. Let the gravy simmer until it reaches your desired thickness, about 5-7 minutes. Return the mushrooms to the gravy and keep warm.
- Heat a clean pan to 190°C/375°F. Add a small amount of oil. Cook your patties for 4-5 minutes on each side (Lutuin ang mga patty ng tig-4 hanggang 5 minuto sa bawat gilid). The internal temperature should reach 71°C/160°F for medium doneness. Don’t press down on the patties while cooking (Huwag pipisilin ang patty habang niluluto).
- Once cooked, let the patties rest for 3 minutes (Hayaang magpahinga ang mga patty ng tatlong minuto). Place them on serving plates and generously pour the hot mushroom gravy over them (Ibuhos ang mainit na sarsa sa ibabaw ng mga patty).
- Serve immediately with hot steamed rice (Ihain agad kasama ng mainit na kanin). For the traditional Filipino experience, add a fried egg on top (Lagyan ng pritong itlog sa ibabaw) and serve with a side of mixed vegetables (Lagyan ng gulay sa tabi).
- To store leftovers, let them cool completely then place in an airtight container. They will keep in the refrigerator for up to 3 days (Maiimbak sa refrigerator ng hanggang tatlong araw). When reheating, add a little beef broth to the gravy if it has become too thick (Magdagdag ng kaunting sabaw kung masyadong malapot ang sarsa).
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 canned
Filipino Burger Steak (Burger Steak sa Mushroom Gravy)Nutrition
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.
