Filipino Burger Steak (Burger Steak sa Mushroom Gravy)
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4
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Calories
193 kcal
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Course
Main Course
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Cuisine
Filipino
Filipino Burger Steak (Burger Steak sa Mushroom Gravy)
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A modernized Filipino comfort food classic: seasoned beef patties made fork-tender with a bread-broth panade, topped with silky mushroom gravy. Quick enough for weeknights, but impressive enough for company.Why You'll Love This RecipeThis homemade burger steak surpasses any fast-food version with its perfectly seasoned, juicy patties and velvety mushroom gravy. It's a Filipino comfort food classic that combines Western influences with Filipino flavors.
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Ingredients
For the Patties (Para sa Patties):
- 1 pound 500g ground beef (giniling na baka), 80/20 fat content
- 2 lices white bread tinapay, torn into small pieces
- ¼ cup beef broth
- 1 medium onion sibuyas, finely grated (kinadkad)
- 1 large egg itlog
- 2 cloves garlic bawang, minced
- 1 teaspoon salt asin
- ½ teaspoon ground black pepper paminta
- 2 tablespoons Worcestershire sauce Optional
For the Mushroom Gravy (Para sa Sarsa):
- ¼ cup butter mantikilya
- ¼ cup all-purpose flour arina
- 2 cups beef broth
- 1 can 14 oz button mushrooms (kabuti), sliced
- ½ teaspoon salt asin
- ¼ teaspoon black pepper paminta
- 1 tablespoon soy sauce toyo - optional
Instructions
- Start by preparing all your ingredients (Ihanda ang lahat ng sangkap). Take the white bread slices and tear them into small pieces, then place them in a bowl with the beef broth. Allow the bread to soak and soften completely for 5 minutes (Ibabad ang tinapay sa sabaw ng baka ng limang minuto). While waiting, grate your onion finely using a grater (Kudkurin ng pino ang sibuyas) and mince your garlic (Dikdikin ang bawang).
- Once the bread is fully softened, mash it with a fork until it forms a paste-like consistency (Durugin ang tinimplang tinapay hanggang maging paste). This is your panade (panada), which will help keep the patties juicy.
- In a large mixing bowl, combine your ground beef, the prepared panade, grated onion, minced garlic, egg, salt, pepper, and Worcestershire sauce. Mix these ingredients gently with your hands just until combined (Haluin ng marahan gamit ang kamay hanggang maghalo ang lahat ng sangkap). Remember not to overmix as this will make your patties tough (Huwag masyadong haluin para hindi maging matigas ang patties).
- Divide the meat mixture into 4-6 equal portions. Shape each portion into a patty about 1-inch thick (Hubugin ang mga patty ng isang pulgadang kapal). Using your thumb, make a slight dimple in the center of each patty (Gumawa ng maliit na butas sa gitna ng bawat patty). This prevents the patties from puffing up during cooking.
- Heat your pan to 180°C/350°F. Add your sliced mushrooms and sauté until they turn golden brown, about 5-7 minutes (Igisa ang mga kabuti hanggang maging golden brown). Remove the mushrooms and set them aside.
- Lower the heat to 160°C/320°F. In the same pan, melt your butter completely. Add the flour while whisking constantly (Ilagay ang arina habang hinahalo ng patuloy). Continue cooking and whisking until the mixture turns light golden brown and smells nutty, about 3 minutes. This is your roux.
- Gradually pour in your beef broth while whisking continuously to prevent lumps from forming (Unti-unting ibuhos ang sabaw habang hinahalo ng patuloy para maiwasan ang pagbuo ng butil-butil). Add your salt, pepper, and soy sauce. Let the gravy simmer until it reaches your desired thickness, about 5-7 minutes. Return the mushrooms to the gravy and keep warm.
- Heat a clean pan to 190°C/375°F. Add a small amount of oil. Cook your patties for 4-5 minutes on each side (Lutuin ang mga patty ng tig-4 hanggang 5 minuto sa bawat gilid). The internal temperature should reach 71°C/160°F for medium doneness. Don't press down on the patties while cooking (Huwag pipisilin ang patty habang niluluto).
- Once cooked, let the patties rest for 3 minutes (Hayaang magpahinga ang mga patty ng tatlong minuto). Place them on serving plates and generously pour the hot mushroom gravy over them (Ibuhos ang mainit na sarsa sa ibabaw ng mga patty).
- Serve immediately with hot steamed rice (Ihain agad kasama ng mainit na kanin). For the traditional Filipino experience, add a fried egg on top (Lagyan ng pritong itlog sa ibabaw) and serve with a side of mixed vegetables (Lagyan ng gulay sa tabi).
- To store leftovers, let them cool completely then place in an airtight container. They will keep in the refrigerator for up to 3 days. When reheating, add a little beef broth to the gravy if it has become too thick (Magdagdag ng kaunting sabaw kung masyadong malapot ang sarsa).
Notes
- Use cold ingredients when mixing the patties
- Grate the onion instead of chopping for better texture
- Let meat rest at room temperature for 15 minutes before cooking
- Never press down on the patties while cooking
- For extra flavor, add a dash of liquid seasoning
Nutrition Information
Show Details
Calories
193kcal
(10%)
Carbohydrates
15g
(5%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
33mg
(11%)
Sodium
1145mg
(48%)
Potassium
215mg
(6%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
366IU
(7%)
Vitamin C
2mg
(2%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 15g | 5% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 33mg | 11% |
| Sodium | 1145mg | 48% |
| Potassium | 215mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 366IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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