Burger Steak with Mushroom Gravy is a combination of moist ground beef and pork, made into patties and smothered with creamy mushroom gravy.
They are deliciously moist, tender, plump burger patties in creamy mushroom gravy. Jollibee Style burger steak.
For moist, juicy, tender Burger Steak combine equal portions of ground beef & ground pork.
Make this easy Burger Steak even on a busy weeknight and in no time, this flavorful burger patties will be at your dinner table that everyone will love.
Best paired with white rice, mashed potatoes, pasta or noodles.
Growing up, this is one of the dishes my mom always prepared. Anything with Mushroom Gravy was a big hit with us.
My Dad was big on steak and my mom made scrumptious steak with mushroom gravy served in sizzling plate.
When I moved to the US, one of the few recipes I requested my mom was Burger Steak. To my surprised, it was super easy to make.
In fact, I prepared it almost every other week since it was such an easy recipe for me and my rambunctious Jack Russell.
When I got him, he was 2 months old and gave him dog food. His diet changed when my mom visited. My mom stayed for 6 months to almost a year cooking delicious food daily.
Guess what, when I offered my dog his regular food, all he does was stared at me then looked at my mom.
My lifestyle changed. It became a problem when my mom was back in the Philippines. I had to cook for my crazy adorable dog.
I had 8 dogs when I left my country but all I did was play with them. This dog taught me to be responsible.
I was in my early 20’s, instead of hanging out with friends in school, I was rushing to go home so I can walk and feed him.
My roommates were working and no one else can do those chores. Also, I don't think they would appreciate if I was out having fun and they were stuck with my dog. I was lucky enough, they agreed I got him.
I discovered he liked chicken more, which was healthier for him. Even the Vet suggested chicken and rice and my dog lived for 18 ½ years.
This dog turned my world around. He was so crazy! What do I expect, he was a Jack Russell after all but I loved him so much.
Anyway, back to Burger Steak with Mushroom Gravy.
If you like Burger Steak Jollibee style, you might get your fixed with these recipe except that I am using Cream of Mushroom.
Jollibee is not all over the USA and unfortunately, you have to learn and make it yourself.
This recipe is not the authentic Jollibee recipe but you might like it better, 100% meat without fillers.
Unlike my brother, I was never big on Jollibee even when I was in the Philippines. Maybe because my mom made it all the time. Shakey’s was more my hang out place.
They opened Jollibee in the Midwest 3 years ago and I was laughing seeing people lined up for 2 to 3 hours braving the cold wintery weather just to have it.
I admit their Chicken Joy, Burger Steak and Spaghetti are good but you will not see me in that line. I would probably wait a month until the hype died down.
Oh, if I do visit them, I order Halo Halo. It doesn't matter if it's winter. Yum!
In fact, I’ve been there only about 4x since they opened. Then I found out my cousin, who was born here, was one of those people standing in line. LOL!
Tips in Making a Delicious Burger Steak with Mushroom Gravy
1. As we all know, meat with fat is much tastier. It is moist and tender than lean meat.
If Using a Combination of Ground Beef and Ground Pork
Mixing equal parts of ground pork and ground beef renders plump juicer burger. My mom has many recipes wherein she uses both meat.
Here in the US, beef packages are labeled with fat content, I am using 93% lean and 7% fat since I am combining it with ground pork.
With all the cooking I do, I would like to limit my red meat fat intake, so I am using 93% lean otherwise you can use much less leaner meat.
If Using 100% Ground Beef
Use 80/20 ratio. If you are not worried about fat intake, choose even a less leaner ground beef.
2. The combination of milk and bread makes burger moist and tender. Bread is soaked in milk, turning it into a paste called panade and folded into the meat.
Panade are also added to meatloaf and meatballs for plump juicer meat.
3. Burger patties when fried, releases juice that will float or stick to the bottom of pan. These brown bits adds so much flavor to the gravy.
I’ve seen people changed pan to have clear gravy. Please don’t discard the brown bits, known as fond. When deglazed, it will elevate the flavor of your dish.
4. If you have time, I like to put it away for about ½ an hour in the fridge so meat gets well infused with the seasonings.
5. To make a tastier mushroom gravy, use Cream of Mushroom.
6. To make sauce thicker, drizzle a bit of flour.
7. Kids love sauce or gravy. You can double the mushroom gravy recipe to make your kids happy at the dinner table.
8. I doubt you will have any leftover, but if you do, it keeps well in the fridge for about 3 days. Enjoy!
How to Make Burger Steak with Mushroom Gravy
Burger Steak with Mushroom Gravy
- ½ pound ground beef
- ½ pound ground pork
- 1 tablespoon Worcestershire sauce
- 1 small yellow onion finely minced
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 2 teaspoons salt
- 1 egg
- 1 slice white bread remove edges
- 2 tablespoons milk
- 3 tablespoons olive oil
- 1 to 2 tablespoons butter
- 2 tablespoons onion finely minced
- ½ can of 10 ½ oz Cream of Mushroom soup
- 1 cup water
- ½ cup sliced button mushroom drain liquid (in can or bottle)
- 1 teaspoon all-purpose flour
- pinch of garlic powder
- salt and pepper to taste
- green onion chopped (optional) for garnish
- In a large bowl, mash bread and milk together with a fork until it forms a paste. Add onion, garlic powder, egg, Worcestershire sauce, salt and pepper. Mix well.
- Add ground beef and ground pork. Combine all the ingredients with your hands but do not over mix as it will toughen meat. Note: You can make the patties right away but I prefer to place mixture in the fridge for half an hour so meat is well infused with the seasonings. Cover bowl with saran wrap.
- Divide the mixture into equal portions depending on how big you want your burgers and form it into a ball then flatten to about ½ inch thick.
- In a deep skillet, add and spread oil over medium heat.
- Fry burger about 1 ½ to 2 minutes each side to brown and get it a bit crusty. Note: Do not overcrowd burgers while frying. Do it in 2 batches.
- Remove burger from pan. Do not turn off pan.
- Melt butter in the same pan over low heat. Note: Pan will have brown bits sticking on the bottom, leave it there as it will add so much flavor to your burger.
- Saute onion for 1 ½ minutes but not brown.
- In a small bowl, dissolve Cream of Mushroom to 1 cup of water. Add to pan and stir constantly until you reach a smooth texture. Simmer for a minute or two.
- Add burgers. Cover pan and simmer for about 15 to 20 minutes or until burgers are cooked over medium-low heat.
- Remove burger with a slotted spoon.
- Thicken mushroom gravy with flour. Stir until thick, add garlic powder. Then season with salt and pepper, if needed.
- Add slice button mushrooms and continue to simmer for a minute.
- Pour sauce over burgers. Garnish with green onions, if desired. Serve hot.
- Serve with white rice, mashed potatoes, pasta or noodles. Enjoy!
- If you prefer more gravy, use the whole can of Cream of Mushroom soup with 2 cups of water.
- For moist, tender, juicy burger, do not overcooked.
- If you prefer to use 100% ground beef, use 80%/20% blend or less leaner meat.