Burger Steak with tender beef patties and a rich mushroom gravy. It’s a quick weeknight dinner that’s moist and flavorful, and it’s best served with steamed rice or mashed potatoes.
After a week of promising you my delectable take on burger steak, it’s finally here! I hope I’ve piqued your interest enough because it’s incredible!
I was going to call this a Jollibee’s Burger Steak knockoff, but I changed my mind. This burger steak tastes better than the one at the restaurant!
Burger steak is a delicious weeknight dinner that the whole family will enjoy, and it’s also inexpensive! It’s delicious with steamed rice, mashed potatoes, or egg noodles.
TWO WAYS TO COOK:
Serve the beef patties with the gravy after pan-frying them until fully cooked. This way, everyone can add as much or as little gravy as they want, or they can skip the gravy entirely (but why?).
You can pan-fry the beef patties until they form a crust on the outside and then finish them in the gravy.
This is the method I prefer because the rendered fat from the beef patties adds depth of flavor to the gravy as it cooks.
TWO WAYS TO MAKE GRAVY:
Gravies and sauces typically call for roux, a thickening agent made of equal parts butter (or fat) and flour. The butter is melted in the pan, then the flour is whisked in to make a smooth paste.
The mixture is cooked, stirring constantly, until it reaches the desired color. The broth is slowly poured in while vigorously whisking until it thickens.
This is the method I prefer because browning the roux not only eliminates the raw flour flavor but also deepens the flavor of the gravy.
Another method is to combine melted butter and flour and whisk the mixture into the boiling stock until the gravy thickens.
This is the method I use when I’m too lazy to make a proper roux or when the sauce/gravy is too thin and I want to easily adjust the consistency.
HOW TO STORE
Leftovers can be refrigerated for up to three days or frozen for up to three months.
Allow the beef patties and gravy to cool completely before transferring to a freezer-safe airtight container.
To serve, thaw overnight in the refrigerator and reheat in a skillet or bake in an oven-safe dish at 350 degrees Fahrenheit until the internal temperature reaches 165 degrees Fahrenheit.
HOW DO YOU CLEAN MUSHROOMS?
The best way to clean cremini mushrooms is to gently rub any dirt off of each mushroom with a damp paper towel.
Make sure not to rub the mushrooms’ skin off. You can also rinse your mushrooms in a colander, but only briefly; do not soak them in water.
HOW TO MAKE JUICY BURGER PATTIES:
- For flavor and tenderness, use ground beef with a high fat ratio, such as 80/20 ground chuck.
- For a better binding but lighter texture, use fresh breadcrumbs instead of dried breadcrumbs. The panade, which is made by soaking bread crumbs in milk or broth for a few minutes until softened, is the secret to super moist meatloaves or meatballs.
- Instead of chopping the onions, grate them. This makes the meat patties juicier and more flavorful, and there are no onion chunks to bite into!
- Overworking the mixture will toughen the meat and make the burgers denser. Mix the ingredients lightly until well combined, but don’t overmix.
- Shape the patties slightly larger than desired because they will shrink when cooked.
- When pan-frying the patties, do not flatten them because pressing them down will release juices that keep the burgers moist. Make a small indentation in the center of each patty to prevent it from bulging into a ball when frying.
HOW DO YOU MAKE HAMBURGER STEAK?
- Preparing the beef patties is the first step in this recipe. Combine ground beef, bread crumbs, minced onion, an egg, and seasonings in a mixing bowl.
- Form the meat into patties and cook them in a pan until browned. When the patties are done, remove them from the pan and prepare the gravy.
- Cooking mushrooms and onions in a pan is the first step in making the gravy. Cook a little garlic in the pan before adding the flour.
- While whisking, cook the flour and add the beef broth. Cook and stir the sauce until it thickens and smoothes.
- The gravy is finished with Worcestershire sauce and soy sauce. Place the patties in the gravy to absorb the flavor, then serve and enjoy.
HAMBURGER PATTY VARIATIONS
While these steaks are a traditional version of the recipe, you can experiment with different ingredients to tailor the flavors to your preferences.
- Cheese: To the beef mixture, add 1/2 cup shredded cheddar, mozzarella, or Monterey Jack cheese.
- Veggies: For a nutritional boost, add 1/3 cup grated zucchini or carrots to the beef mixture. Other vegetables, such as bell peppers, can be added to the gravy.
- Bacon: For a savory and smoky finish, sprinkle cooked, crumbled bacon over the finished dish.
Frequently Asked Questions
This burger steak’s flavor comes from the combination of ground pork and ground beef. Although you can make burger patties from either pure ground beef or pure ground pork, combining the two will make the patties more savory because the pork fat adds flavor to the ground beef.
A beefsteak is one of the most commonly used steaks. Angus, sirloin, and prime rib burgers, on the other hand, are very popular in today’s steakhouses. Chuck steak is an excellent choice for a steak burger recipe because it has a high fat content that keeps it juicy while also imparting a bold flavor.
According to Connecticut Congresswoman Rosa DeLauro, the hamburger, which consists of a ground meat patty sandwiched between two slices of bread, was invented in America in 1900 by Louis Lassen, a Danish immigrant and owner of Louis’ Lunch in New Haven.
The fat content of a steakburger is lower than that of a hamburger. This results in a denser but less flavorful steakburger than a regular hamburger. The hamburger patties are exactly the same size they’ve always been: 10 to a pound.