I was craving for the Filipino version of Salisbury steak the other day. However, it will take me close to an hour drive to get to Jollibee, which is the Filipino restaurant that serves this meal. They call it simply as burger steak. Since I got all the ingredients, I made my own Jollibee Inspired Burger Steak with Mushroom Gravy.
The beef patty was a combination of ground pork and ground beef. I think that it was a good blend because both meats complemented each other in terms of taste and texture. I had one of the best tasting burger patties that I have ever had. It was moist and pleasant to eat. The addition of onion powder along with some salt and ground black pepper was a plus, which added more flavor to the patty.
The mushroom gravy, on the other hand, sealed the deal when I topped it over the patties. It was rich, creamy, and very tasty. It enhanced the taste of the burger patty bringing it up a notch. The most enjoyable way to eat this is by having both with newly cooked white rice. It is just like how I enjoy my chicken adobo (with a cup of rice or even more). Delicious!
Before you go ahead and start making this yummy dish, let me give you some pointers. Make sure to cook the patties in medium heat, not high. This will keep the meat tender and prevent it from getting burnt quickly. As for the mushroom gravy, the thickness will depend on your preference. The longer you cook it, the thicker it will be. It will also affect the taste by making it stronger. You can always add more water as you are cooking the gravy to balance the flavor and texture. Enjoy!
- 4 cups cooked white rice
- ¼ cup cooking oil
- 1 lb. ground pork
- 1 lb. ground beef
- 1 teaspoon onion powder
- ¼ teaspoon ground black pepper
- 1 teaspoon salt
- 1 (4 oz.) can sliced button mushrooms
- 4 tablespoons butter
- ¼ teaspoon garlic powder
- 1 beef bouillon (cube)
- 5 tablespoons all-purpose flour
- 1 ½ cups water
- Prepare the patty by combining all the burger patty ingredients in a bowl. Mix well.
- Scoop around ½ cup of burger patty mixture and roll it into a sphere. Gently press the patty to form a disk shaped figure. Set aside and then perform the same step until the mixture is consumed.
- Meanwhile, prepare the mushroom gravy by melting the butter in a cooking pot. Once the butter starts to get hot, add the sliced mushrooms. Cook for 20 seconds and then put-in the beef bouillon and garlic powder. Gently press against the bouillon until it breaks down into pieces or it simply gets squashed. Stir and cook until all ingredients are well blended. Push the mushrooms on one side of the pot and tilt the pot to let the butter slow to the opposite side. Add the flour on the side with butter. Stir until the flour absorbs the butte. Continue to cook while stirring until the flour turns light brown. You may stir the mushrooms in with the flour while you are browning it. Pour water and continue to stir until the flour mixture dilutes completely. Continue to cook in low to medium heat until the desired thickness is achieved. Transfer to a bowl. Set aside. Note: you can add more water if needed. Some scenarios would be: if mixture is so thick, or if the taste is too strong.
- Start to cook the patties by pouring oil in a wide frying pan. Pan-fry each side in medium heat for 4 minutes.
- Arrange a cup of rice in a plate. Top with two to three pieces of burger patties and finish with mushroom gravy on top.