Learn how to make authentic Jollibee burger steak recipe at home! This Filipino burger steak with mushroom gravy features juicy beef-pork patties smothered in rich, creamy sauce – a perfect copycat recipe that tastes just like the beloved fast-food favorite. In our house with four kids, this has become our go-to comfort meal when we’re craving something hearty and satisfying.
What is Jollibee Burger Steak?
Jollibee burger steak is the Filipino version of Salisbury steak, featuring tender ground beef patties served with savory mushroom gravy over steamed rice. This iconic dish from the popular Filipino fast-food chain has become a household favorite across the Philippines and among Filipino communities worldwide.
Unlike traditional hamburgers, this Filipino burger steak recipe is specifically designed to be eaten with rice and fork, making it more like a hearty meal than a sandwich. The combination of ground beef and pork creates incredibly moist and flavorful patties that pair perfectly with the rich, creamy mushroom sauce. Daisy and I discovered this makes enough to feed our family of six with leftovers – always a win in our busy household!
Why You’ll Love This Homemade Jollibee Burger Steak Recipe
- Authentic Jollibee Copycat Recipe – Recreate the beloved fast-food experience at home
- Perfect Protein Blend – Beef-pork combination ensures juicy, tender burger patties every time
- Ultimate Filipino Comfort Food – Rich mushroom gravy over rice is pure comfort on a plate
- Budget-Friendly Filipino Recipe – Uses affordable ground meats and pantry staples
- Kid-Approved Favorite – Our four kids always ask for seconds, and the mild flavors appeal to all ages
- Make-Ahead Friendly – Perfect for meal prep and tastes even better the next day
Ingredients for Filipino Burger Steak with Mushroom Gravy
For the Burger Steak Patties:
- 1 lb ground beef (80/20 blend) – provides the meaty base and structure
- 1 lb ground pork – adds moisture and richness to create tender patties
- 1 teaspoon onion powder – enhances the savory flavor profile
- 1 teaspoon salt – brings out the natural meat flavors
- ¼ teaspoon ground black pepper – adds gentle heat and depth
- ¼ cup cooking oil – for pan-frying the burger patties
For the Mushroom Gravy:
- 4 tablespoons butter – creates a rich, creamy base for the sauce
- 1 (4 oz) can sliced button mushrooms, drained – adds earthy flavor and texture
- 1 beef bouillon cube – provides deep, savory umami taste
- ¼ teaspoon garlic powder – enhances the overall aroma and flavor
- 5 tablespoons all-purpose flour – thickens the gravy to perfect consistency
- 1½ cups water – adjusts the gravy thickness and saltiness
- 4 cups cooked white rice – the essential base for serving
How to Make Jollibee-Style Burger Steak (Step-by-Step)
Preparing the Burger Steak Patties
- Mix the meat mixture: In a large bowl, combine 1 lb ground beef, 1 lb ground pork, 1 tsp onion powder, 1 tsp salt, and ¼ tsp ground black pepper. Gently mix with your hands until just combined – don’t overmix.
- Shape the burger patties: Scoop ½ cup of the mixture and roll into a ball. Place on a flat surface and gently press down to form a ¾-inch thick disk-shaped patty. Repeat with remaining mixture to make 8-10 patties.
Making the Mushroom Gravy
- Start the gravy base: In a medium saucepan, melt 4 tablespoons butter over medium heat. Add the drained sliced mushrooms and cook for 20 seconds until fragrant.
- Add seasonings: Add 1 beef bouillon cube and gently press with the back of a spoon to break it into small pieces. Stir in ¼ tsp garlic powder and mix well.
- Create the roux: Push mushrooms to one side of the pan and tilt so butter pools on the other side. Add 5 tbsp all-purpose flour to the butter and stir until flour completely absorbs the butter.
- Brown the flour mixture: Continue cooking and stirring for 2-3 minutes until the flour mixture turns light brown. Gradually incorporate the mushrooms into the flour mixture.
- Add liquid and thicken: Slowly pour in 1½ cups water while stirring constantly to prevent lumps. Continue cooking over medium heat, stirring frequently, until gravy thickens (about 5-7 minutes). Set aside and keep warm.
Cooking the Burger Steaks
- Pan-fry the patties: Heat ¼ cup cooking oil in a large skillet over medium heat. Cook burger patties for 4 minutes per side until golden brown and cooked through (internal temperature 160°F).
- Serve: Place 1 cup cooked white rice on each plate. Top with 2-3 burger steak patties and generously ladle the warm mushroom gravy over the top.
Pro Tips for Perfect Filipino Burger Steak
- Don’t overmix the meat – This develops proteins too much and creates tough patties
- Keep patties uniform – Use a ½ cup measure for consistent cooking
- Don’t press while cooking – This squeezes out the juices and makes dry burger steaks
- Make gravy smooth – Add water gradually while stirring to prevent lumps
- Adjust consistency – Add more water for thinner gravy, cook longer for thicker
- Let patties rest – Allow cooked patties to rest 2-3 minutes before serving
- Double the recipe – With four hungry kids, we’ve learned it’s better to make extra than run out!
Perfect Side Dishes for Burger Steak
Classic Filipino Pairings:
- Chicken Adobo – The ultimate Filipino comfort food combination
- Lumpiang Shanghai – Crispy spring rolls for textural contrast
- Pancit Canton – Stir-fried noodles complement the rich flavors
Additional Sides:
- Steamed white rice (essential!)
- Pickled vegetables (atchara)
- Filipino-style coleslaw
- Fried plantains (turon)
Recipe Variations and Substitutions
Different Protein Options:
- All-Beef Version – Use 2 lbs ground beef (add 2 tbsp breadcrumbs for moisture)
- Turkey Burger Steak – Substitute ground turkey for a leaner option
- Chicken Burger Steak – Use ground chicken with extra seasoning
Flavor Variations:
- Cheesy Burger Steak – Top each patty with cheese slice before adding gravy
- Spicy Filipino Style – Add chili flakes or hot sauce to the mushroom gravy
- Herb-Infused – Mix fresh thyme or rosemary into the meat mixture
- Garlic Lover’s – Add minced fresh garlic to both patties and gravy
Mushroom Gravy Alternatives:
- Fresh Mushroom Gravy – Use ½ lb fresh sliced mushrooms instead of canned
- Brown Gravy – Add soy sauce and Worcestershire for deeper color and flavor
- Cream Gravy – Stir in 2 tbsp heavy cream at the end for extra richness
Storage and Reheating Instructions
Refrigerator Storage:
- Cooked patties: Store separately in airtight containers for up to 3 days
- Mushroom gravy: Keep in sealed container for up to 4 days
- Best practice: Store components separately to maintain texture
Freezer Storage:
- Cooked burger patties: Freeze for up to 3 months in freezer-safe containers
- Raw patties: Can be frozen for up to 4 months (thaw before cooking)
- Mushroom gravy: Freeze for up to 2 months (may need whisking when reheated)
Reheating Tips:
- Stovetop method: Heat patties in a pan over medium heat with a splash of oil
- Microwave: Heat in 30-second intervals, covered to prevent drying
- Gravy: Reheat on stove, adding water if too thick, whisking until smooth
Frequently Asked Questions About Jollibee Burger Steak
How do I make burger steak without ground pork?
You can use 2 lbs ground beef instead, but add 2 tablespoons of breadcrumbs and 1 egg to maintain moisture. The patties won’t be quite as juicy as the beef-pork combination.
Why is my mushroom gravy lumpy?
Lumpy gravy happens when flour isn’t properly incorporated. Make sure to cook the flour-butter mixture well before adding liquid, and add water gradually while stirring constantly.
Can I make this Jollibee burger steak recipe ahead of time?
Yes! Both patties and gravy can be made 1-2 days ahead. The flavors actually improve after sitting overnight. Store separately and reheat gently.
What’s the difference between burger steak and Salisbury steak?
Filipino burger steak is typically served over rice with a lighter, more buttery mushroom gravy, while American Salisbury steak often has a darker, more onion-heavy gravy and is served with mashed potatoes.
How do I know when burger patties are fully cooked?
Use a meat thermometer – internal temperature should reach 160°F (71°C) for food safety. The patties should be golden brown on both sides and no longer pink in the center.
Can I use other types of mushrooms?
Absolutely! Fresh button mushrooms, cremini, or shiitake mushrooms work well. If using fresh, sauté them first until they release their moisture before proceeding with the gravy.
Why This Jollibee Copycat Recipe Works
This homemade Jollibee burger steak recipe successfully recreates the beloved fast-food experience because it focuses on the key elements that make the original so special: the perfect beef-pork ratio for maximum juiciness, the rich and creamy mushroom gravy, and the comforting presentation over steamed rice.
The secret to authentic-tasting Filipino burger steak lies in not overcomplicating the flavors. Simple seasonings allow the meat and mushroom gravy to shine, while the cooking technique ensures tender, juicy patties every time.
Whether you’re craving a taste of home, introducing friends to Filipino cuisine, or simply want a satisfying comfort food dinner, this burger steak with mushroom gravy delivers all the nostalgic flavors in a homemade version that rivals the original. In our busy household, it’s become one of those reliable recipes that brings everyone to the dinner table with smiles.
Try this recipe today and bring the beloved taste of Jollibee right to your dinner table! We’d love to hear how your family enjoys it.
Jollibee Inspired Burger Steak with Mushroom Gravy
Ingredients
- 4 cups cooked white rice
- ¼ cup cooking oil
Burger patty
- 1 lb. ground pork
- 1 lb. ground beef
- 1 teaspoon onion powder
- ¼ teaspoon ground black pepper
- 1 teaspoon salt
Mushroom gravy
- 4 oz. button mushrooms, sliced
- 4 tablespoons butter
- ¼ teaspoon garlic powder
- 1 beef bouillon, cube
- 5 tablespoons all-purpose flour
- 1 ½ cups water
Instructions
- 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.
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