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.
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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
Ingredients
The ingredients in this Filipino Burger Steak create the perfect balance of flavors and textures. The 80/20 ground beef provides just enough fat for juicy patties, while the bread soaked in broth (panade) is the secret to keeping them tender and moist. Grated onion and minced garlic infuse the meat with aromatic flavors without adding chunks.
The egg acts as a natural binder, holding everything together during cooking. For the gravy, butter and flour create a rich base, while mushrooms add earthy depth. Beef broth brings savory richness, and the touch of soy sauce adds that distinctly Filipino umami kick that makes the gravy irresistible when poured over steaming rice.
Each ingredient plays an essential role in recreating that beloved fast-food classic with homemade quality.
- 1 pound (500g) ground beef, 80/20 fat content
- 2 slices white bread, torn into small pieces
- ¼ cup beef broth
- 1 medium onion, finely grated
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons Worcestershire sauce (optional)
For the Mushroom Gravy:
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups beef broth
- 1 can (14 oz) button mushrooms, sliced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon soy sauce (optional)
Equipment
- Large Mixing Bowl: For combining all patty ingredients thoroughly
- Measuring Cups and Spoons: For precise ingredient measurements
- Grater: To finely grate the onion for a smoother texture in patties
- Heavy-Bottom Pan: For cooking the patties evenly without burning
- Whisk: Essential for creating a smooth, lump-free gravy
- Meat Thermometer: To ensure patties reach the safe internal temperature
- Wooden Spoon or Spatula: For stirring the gravy without scratching your pan
- Kitchen Scale: Optional but helpful for dividing the meat mixture equally
How to Make
- Start by preparing all your ingredients. 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. While waiting, grate your onion finely using a grater and mince your garlic.
- Once the bread is fully softened, mash it with a fork until it forms a paste-like consistency. This is your panade, 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. Remember not to overmix as this will make your patties tough.
- Divide the meat mixture into 4-6 equal portions. Shape each portion into a patty about 1-inch thick. Using your thumb, make a slight dimple in the center of each 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. 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. 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. 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. The internal temperature should reach 71°C/160°F for medium doneness. Don't press down on the patties while cooking.
- Once cooked, let the patties rest for 3 minutes. Place them on serving plates and generously pour the hot mushroom gravy over them.
- Serve immediately with hot steamed rice. For the traditional Filipino experience, add a fried egg on top and serve with a side of mixed vegetables.
Tips from Lola's Kitchen
- Cold Ingredients: Always use cold ground beef and egg when mixing to help the patties hold together better.
- The Onion Secret: Grating instead of chopping the onion releases more juices and flavor while ensuring no large chunks in your patties.
- The Perfect Panade: Make sure the bread is completely soaked and mushy before mixing—this is what makes your patties incredibly tender.
- The Dimple Trick: Don't skip making that small indent in the center of each patty—it prevents the patty from puffing up in the middle.
- Patience Pays Off: Let the roux cook until it smells nutty for the richest gravy flavor.
- Rest Time Matters: Those 3 minutes of resting after cooking allows the juices to redistribute throughout the patty.
- Rice First: Always put the rice on your plate first, then the patty, then the gravy—this way the rice soaks up all that delicious sauce.
Substitutions
- Ground Beef: Use ground pork, chicken, or turkey if preferred. If using leaner meats, you may want to add 1 tablespoon of oil to the mixture.
- White Bread: Panko breadcrumbs work well (use ½ cup and adjust broth as needed).
- Beef Broth: Chicken broth or vegetable broth can be substituted. Even water with bouillon cubes works in a pinch.
- Fresh Garlic: 1 teaspoon of garlic powder can replace the 2 cloves of fresh garlic.
- Canned Mushrooms: 8 oz of fresh mushrooms can be used instead of canned.
- Worcestershire Sauce: Liquid seasoning, oyster sauce, or an extra tablespoon of soy sauce can provide similar depth.
- All-Purpose Flour: Cornstarch can be used for the gravy (use 2 tablespoons and mix with cold water first).
Troubleshooting
- Patties Fall Apart: Your mixture might be too wet. Add 2 tablespoons of breadcrumbs to help bind.
- Tough Patties: You've likely overmixed the meat or pressed the patties while cooking. Mix just until ingredients are combined and resist the urge to press down while cooking.
- Lumpy Gravy: Your roux wasn't smooth before adding liquid. Next time, whisk continuously and ensure your roux is completely smooth before adding broth.
- Gravy Too Thin: Continue simmering to reduce, or mix 1 teaspoon cornstarch with 1 tablespoon cold water and whisk into the simmering gravy.
- Gravy Too Thick: Add beef broth 2 tablespoons at a time while whisking until desired consistency is reached.
- Patties Shrinking Too Much: Make the patties slightly larger than desired as they'll shrink during cooking, and make sure to create that center dimple.
Storage & Reheating
- Refrigerator: Store patties and gravy separately in airtight containers for up to 3 days.
- Freezer: Cooked patties can be frozen without gravy for up to 2 months. Wrap individually in plastic wrap then place in a freezer bag.
- Freezing Raw Patties: Place wax paper between raw patties and freeze for up to 1 month. Thaw completely before cooking.
- Reheating Patties: Warm in a pan over medium-low heat for 3-4 minutes per side.
- Reheating Gravy: Heat in a saucepan over low heat, adding 1-2 tablespoons of broth if needed to thin it out. Whisk continuously.
- Microwave Method: Cover with a damp paper towel and heat for 1-2 minutes, checking halfway through.
FAQ
Why do my patties shrink too much?
This happens when the meat contracts during cooking. Shape patties larger than needed as they'll shrink, and don't forget the dimple in the center.
Can I make this ahead of time for a party?
Yes! Form patties up to 24 hours ahead and store covered in the refrigerator. The gravy can be made 2 days ahead and reheated with a splash of broth.
How do I know when the patties are properly cooked?
The internal temperature should reach 160°F (71°C). If you don't have a thermometer, check that the juices run clear, not pink, when you pierce the patty.
My family doesn't like mushrooms. Can I make this without them?
Absolutely! You can make a simple brown gravy without mushrooms, or substitute with finely diced onions for texture.
What's the best beef to use for burger steak?
An 80/20 beef-to-fat ratio gives the best results for juicy patties. Avoid lean ground beef as it tends to produce dry patties.
Can I add cheese to this recipe?
Yes! Place a slice of cheese on top of each patty during the last minute of cooking for a delicious cheeseburger steak variation.
Is it possible to bake the patties instead of pan-frying?
Yes, bake them at 375°F (190°C) for about 20-25 minutes, flipping halfway through cooking.
How can I make this recipe healthier?
Use lean ground beef or ground turkey, reduce the butter in the gravy by half, and serve with cauliflower rice or brown rice.
Related
Looking for other recipes like this? Try these:
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
- 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
- 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. 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
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.
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