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.

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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:

1. For flavor and tenderness, use ground beef with a high fat ratio, such as 80/20 ground chuck.

2. 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.

3. 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!

4. Overworking the mixture will toughen the meat and make the burgers denser. Mix the ingredients lightly until well combined, but don’t overmix.

5. Shape the patties slightly larger than desired because they will shrink when cooked.

6. 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?

1. 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.

2. 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.

3. 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.

4. While whisking, cook the flour and add the beef broth. Cook and stir the sauce until it thickens and smoothes.

5. 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

Burger Steak Recipe [Jollibee Style]

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings

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Ingredients

• 1 lb. ground beef
• 1 teaspoon onion powder
• 1 piece Knorr Beef Cube
• 1/2 cup breadcrumbs
• 1/2 teaspoon garlic powder1 piece egg beaten
• 1/4 teaspoon ground black pepper
• ¼ cup cooking oil
• 2 tablespoons parsley chopped

Gravy ingredients:

• 5 ounces button mushroom thinly sliced
• 3 tablespoons butter
• 4 tablespoons all-purpose flour
• 1 piece Knorr Beef Cube
• 1/4 teaspoon Knorr liquid seasoning
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 3/4 cup water

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Instructions

1. Combine ground beef, onion powder, garlic powder, ground black pepper, and egg to make the beef patties. 1 piece Knorr beef cube, grated Combine all of the ingredients.
2. Scoop out about 14 cup of the meat mixture to make the patties. Form it into ball shapes and then flatten it.
3. In a pan, heat 2 tablespoons cooking oil. Fry one side of the patties until brown on medium heat. Turn it over and repeat the process on the other side. Take out of the pan. Set it aside for now.
4. Melt the butter in a saucepan to make the gravy.
5. Mix in the all-purpose flour. Cook for 8 minutes on medium heat, stirring constantly, to make a brown roux.
6. Mix in the Knorr Beef Cube. Stir until completely melted.
7. Fill the saucepan halfway with water. Stir until well combined. Take note that the mixture will gradually thicken over time.
8. Combine onion powder, garlic powder, ground black pepper, and Knorr Liquid Seasoning in a mixing bowl. 30 seconds in the microwave.
9. Sliced mushrooms should be added. 1 minute in the oven Place aside.
10. Arrange beef patties on top of a cup of steamed rice, then drizzle with beef gravy.
11. Serve warm, garnished with chopped parsley. Please share and enjoy!

Notes

Pork burgers that are moist and delicious, topped with a rich and flavorful mushroom gravy. This Filipino twist on the classic Salisbury steak goes best with warm white rice.

• Category: Beef
• Method: Steak
• Cuisine: Filipino

Nutrition

• Serving Size: 6 servings
• Calories: 400kcal
• Sugar: 5g
• Sodium: 4259mg
• Fat: 149g
• Saturated Fat: 67g
• Carbohydrates: 54g
• Protein: 95g
• Cholesterol: 613mg

Keywords: Burger steak recipe, burger steak jollibee recipe, burger steak, homemade burger steak

Other Recipes https://www.kawalingpinoy.com/burger-steak/

By precisely controlling the temperature, the sous vide method allows you to cook burgers to perfection. It’s a sure-fire hit, so say goodbye to tough, dry, and crumbly burgers!

This simple and foolproof recipe calls for only a few basic ingredients.

With sous vide cooking, you can achieve the perfect texture every time and serve up deliciously memorable burgers this summer!

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WHY SOUS VIDE BURGERS ARE THE BEST?

We’ve all heard that grilling hamburgers, especially thick ones, is far more difficult than grilling a steak.

Burgers can easily become tough, falling apart, charred on the outside but raw in the middle when cooked traditionally.

Then there’s sous vide! It is a water bath cooking method in which the water is heated to a specific temperature using an immersion circulator.

In the warm water bath, you can cook the vacuum-sealed food to a precise temperature.

This sous vide hamburger recipe yields a super juicy burger that would be impossible to achieve using a traditional method.

It’s foolproof because you can precisely set the temperature, and you’ll never overcook or undercook your burgers again!

In addition, your burger will be evenly cooked from edge to edge.

Best of all, you won’t have to babysit your grill while it’s cooking. You can spend your time with your guests while the sous vide machine does the work!

BENEFITS OF SOUS VIDE HAMBURGERS:

• Doneness: Sous vide burgers are always cooked to the exact temperature you prefer. This does necessitate some trial and error. On various websites, for example, you’ll find a wide range of’medium rare’ sous vide temperature settings ranging from 124F-135F/51-57.2C. However, once you’ve found the temperature for doneness that works for you, you can expect 100 percent consistency from then on.

• Juiciness: A juicy, tender burger is always guaranteed.

• Make a batch of burgers ahead of time and freeze them after they’ve been sous vided. Then all you have to do is warm them up and grill or pan fry them for the perfect burger.

• Bacteria will be killed and burgers will be perfectly safe to eat – even at medium rare – as long as you cook above 130°F/54.5°C.

• Cooking time is only 40 minutes, but there is a nice long window of up to 3 hours where there will be no change in temperature or texture.

• After the sous vide process, you can still achieve a nice grilled or crusty brown exterior with a 2 minute grill or pan fry.

• Crowd-pleasing: The sous vide method is ideal for large groups. You can prepare the burgers ahead of time (even at different temperatures) and then do the two-minute grilling when your guests arrive.

SELECT THE RIGHT MEAT

Great hamburgers begin with quality ground beef. It’s best to use an 80/20 mix (which means 20% fat) to get more fat.

The fat contributes to a juicier burger while also adding flavor. If your meat is a 90/10 mix, you can season it with a tablespoon of olive oil or finely chopped bacon.

HOW TO MAKE SOUS VIDE HAMBURGER

This sous vide burger recipe is incredibly simple – simply follow the steps below:

• Form patties: Form 4 patties and chill for at least 20 minutes before cooking sous vide.

• Season burger: Season the burger on both sides with salt and pepper.

• Sous vide: Place seasoned patties in a zip-lock bag and vacuum seal using the water displacement technique (see recipe for details).

• Sear: Your burgers are fully cooked after sous vide cooking. Allow them to rest for a few minutes before seasoning with more salt and pepper. Then, to add some color, quickly sear them on the grill or in a skillet.

HOW TO SEAL BURGERS

To begin sous vide cooking, place the food in a plastic bag. Normally, the goal is to remove as much air from the bag as possible, which usually necessitates the use of a vacuum pump.

However, when it comes to burgers, using a pump can lead to issues such as these:

• This burger was vacuum-sealed with a FoodSaver vacuum sealer, which uses a pump to extract air from the bag before sealing it.

• That extra compression may not seem like a big deal, but it can end up overly compressing your meat, resulting in a burger that is dense and heavy rather than juicy and loose.

• The water displacement method, which I first learned from Dave Arnold, is a far superior approach.

Put your food in a plastic zipper-lock bag, close up all but the very edge of the seal, and slowly dip it into water, pressing the air out as you go and keeping the open corner out of the water as long as possible.

You zip up the last bit of your food just before it reaches the water level once it’s almost completely submerged.

You’re left with food in a nearly airless bag that’s compressed very little.

WHAT TEMPERATURE TO SOUS VIDE BURGERS?

You may wonder if you need to cook it above 160°F, as the USDA specifies as the minimum temperature for cooked ground beef. It all depends.

The answer is yes if you cook your burgers the traditional way. However, with sous vide cooking, we can set the temperature lower and the meat will be safe to eat.

The USDA temperature guide is for traditional cooking methods, but pasteurization is based on both the temperature and the time spent at that temperature.

So, after the lengthy cooking time in the warm water bath, your beef is safe to eat.

My preferred temperature for sous vide hamburger is 135°F (57°C). It is important to note that the temperature will rise by about 10°F during searing to 145°F.

The burger is tender and juicy with a pale pink color at this stage of cooking. The following is some advice for getting other things done:

• Deep frying is exciting and dramatic, and it produces a really crispy crust, but it also overcooks a thick layer of the burger’s exterior. It’s a good method if you value crispness above all else.

• The grill is fantastic if you properly preheat it. Before adding your burger, you want it to be piping hot in order to give it color and crispness before it has a chance to overcook.

• My preferred method for searing a sous vide burger is in a cast iron skillet. It enables you to achieve a rich, deep char without significantly overcooking. A burger seared in cast iron is also more juicy than a burger grilled on the grill because it gets to bast in its own drippings.

• A torch isn’t a great tool for searing burgers on its own—it results in a singed burger with little texture. However, it can be used in conjunction with a skillet to add additional charring—you can torch the top surface of the burger while the bottom sears in the skillet. The Searzall can help to even out a torch’s heat and produce better combustion.

EXPERT TIPS FOR SOUS VIDE BURGERS

From these and other sources, here are some tips for making a great sous vide hamburger.

• Burger size: For sous vide, burgers should be 6-7 ounces (170-198g) and 1 inch (2.5 cm) or slightly thicker. Cooking will cause some shrinkage, as with other cooking methods.

• Don’t over handle the patties: When making burgers (or any burger), avoid overhandling and packing the meat. To avoid dense burgers, form the patties as lightly as possible.

• Bagging: Contrary to popular belief, vacuum sealing a burger is NOT a good idea. It overpacks the meat, making the burgers too dense. The displacement method with plastic bags (e.g., zipper lock) works best for sous vide burgers.

• Seasoning: According to most experts, sous vide burgers should only be seasoned on the outside. According to reports, salt mixed into the meat draws moisture out of the meat, making the burgers drier. I put the seasoning theory to the test (without salt) – see below.

• Timing: Most blogs agree that the sous vide cook should take no more than 40-45 minutes. One person claimed that they cooked the burgers for three hours and found no difference between the 40-minute and three-hour cooking times.

• Temperature: Surprisingly, there is a wide range of temperatures recommended for the same medium-rare doneness as I mentioned earlier. I believe the following are the reasons for this variation:

1. What people perceive medium rare looks like, and
2. how some chefs taking into account the 10% increase in temperature that will take place in the finishing step (grilling or pan frying) – perhaps this is why they start with a lower temperature.

• Rest period: Do not skip this. To maintain juiciness, rest your burgers for at least 10 minutes after the sous vide process and before grilling. To achieve a brown crusted surface, immerse the cooked sous vide burgers in the bag in ice water (1/2 ice, 1/2 water) for 10 minutes. This cools them down and gives them an extra minute or two of searing time to get the surface charred.

HOW TO ASSEMBLE A HAMBURGER?

Hamburgers are the ultimate “build-your-own” meal, and here are some tasty toppings and sauce suggestions.

• Sauce/condiment options include mayo, mustard, relish, sriracha, or a combination of several.
• Lettuce, tomato, onion, and pickles are standard toppings.
• More topping options include caramelized onions, bell peppers, guacamole, and chili, among others.
• While the patties are cooking, I like to start assembling my hamburger. Toast the buns and spread the sauce on the bottom one. Then there’s lettuce, tomato, and onions. When the patties are done, I quickly sear them on the grill and melt the cheese on top. Then I pile them on top of the burger and cover with the top half of the bun. Then gobble it up!

Frequently Asked Questions

Sous Vide Hamburger Recipe

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 5 minutes
• Cook Time: 40 minutes
• Total Time: 45 minutes
• Yield: 4 hamburgers

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Description

The best and simplest Sous Vide Hamburger recipe – always perfectly tender and juicy! By precisely controlling the temperature, the sous vide method allows you to cook burgers to perfection. It’s a surefire hit, and you can say goodbye to tough, dry, and crumbly burgers!

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Ingredients

For the patties:

• 1 1/2 lb ground beef (80/20 mix recommended)
• kosher salt to taste (I use about 1 teaspoon to season before sous vide cooking, and another 1 teaspoon before searing)
• ground black pepper to taste

Toppings:

• 4 slices Cheddar cheese or American cheese
• 1/4 cup mustard or other condiments like mayonnaise or relish
• 4 leaves lettuce
• 1 tomato sliced into thin pieces
• 1 red onion sliced into rings

Other ingredients:

• 4 hamburger buns

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Instructions

1. Form patties: Divide the meat into four equal portions and shape into four patties. Don’t oversqueeze the meat and gently shape it into disks. Because they will shrink slightly during cooking, make them slightly wider than your buns.
2. Before sous vide cooking, chill them for at least 20 minutes.
3. To cook patties sous vide, fill a large container or pot halfway with water. Set the temperature of the sous vide precision cooker to 135°F (57°C)*.
4. Season the chilled burgers on both sides with salt and pepper.
5. Place the seasoned patties in a single layer in a large zip-lock bag. Use the “water displacement” technique to seal the bags: seal all but one corner of the bag and slowly place it in the water bath. Make certain that everything below the zip-line is submerged in water. Then, seal the remainder of the bag. (A vacuum sealer should not be used because it will overcompress the meat.)
6. Cook for 40 minutes with the bags in the warm water bath (or up to 2 hours). Make sure the meat is completely submerged while the bag’s seams are above water. If necessary, add heavy kitchen items to the bag to weigh it down.
7. Prepare the condiments, toppings, and toast the buns while the patties are cooking.
8. When the timer goes off, remove the patties from the bag with care. Allow them to rest for 10 minutes at room temperature before patting dry with paper towels. Season with salt and pepper to taste.
9. To sear the patties, preheat the grill to high. When the pan is smoking hot, add the patties and cook for 1 minute, or until well browned. Flip the patties and sprinkle with cheese on top. Cook for 45 seconds to 1 minute, or until the cheese has melted halfway. (A skillet can also be used, but make sure to add a tablespoon of oil before searing.)
10. Assemble the hamburger with the cooked patties, desired toppings, and condiments. Serve right away.

Notes

My preferred temperature for cooking sous vide hamburger is 135°F / 57°C, but if you want to experiment with different doneness levels, see the guidelines above in the post.

• Category: Beef
• Method: Sous Vide
• Cuisine: American

Nutrition

• Serving Size: 4 hamburgers
• Calories: 693kcal
• Sugar: 5g
• Sodium: 683mg
• Fat: 46g
• Saturated Fat: 19g
• Carbohydrates: 27g
• Fiber: 2g
• Protein: 42g
• Cholesterol: 150mg

Keywords: Sous vide, sous vide burgers, sous vide hamburger, hamburgers, beef burger

source: https://twokooksinthekitchen.com/sous-vide-burgers-taste-test/