burger steak

Burger Patties smothered with mushroom gravy are tender, tasty, and sure to be a family favorite. Perfect over steamed rice, mashed potatoes, or noodles!

Burger Steak

white bread, torn into small pieces

beef broth

ground beef (80/20 ground chuck)

onion,

egg, well beaten

salt

pepper

canola oil

(14 ounces) button mushrooms, drained and sliced

butter

flour

In a small bowl, soak bread in broth. Tear with your hands until it resembles a soft paste.

In a large bowl, combine ground beef, soaked bread, onions, egg, salt, and pepper. Gently mix until combined.&nbsp;

Divide meat into portions and shape into patties. With your thumb, gently press in the center of each patty to make a slight indentation.

In a skillet over medium heat, heat oil. Add mushrooms and cook, stirring regularly, for about 1 to 2 minutes. With a slotted spoon, remove from pan and keep warm.&nbsp;

Add beef patties in a single layer and cook for about 1 to 2 minutes on each side or until lightly browned but not cooked through. Remove burgers from pan and drain on paper towels. Keep warm.

In a saucepan over medium heat, heat the butter until melted. Sprinkle in the flour and whisk until smooth and blended. Continue to cook, stirring regularly, for about 2 to 3 minutes or until roux turns lightly golden.

Slowly add beef stock, whisk until smooth, and continue to cook until sauce begins to thicken. Add salt and pepper for the gravy.

Add meat patties in a single layer in the pan. Lower heat, cover, and continue to cook for about 10 to 15 minutes or until meat is fully cooked.&nbsp;

Add mushrooms during the last 5 minutes and cook until heated through. Serve hot.

Salisbury steak with mushroom gravy is an easy to prepare comfort food for whole faimly. This Salisbury steak recipe tastes different from the firm American steak. It&#39;s fluffy, tender and juicy, and the rich flavor is unforgettable. I&#39;ll show you how to master the ratio of ingredients and the frying methods to achieve the authentic flavor!

Juicy Salisbury Steak with Mushroom Gravy

ground beef, ((mince))

ground pork ((mince))

150 g onion, (chopped)

panko breadcrumbs,

ml milk

Cut the onion and fry it until it&#39;s caramelized, then take it out and let it cool. (Note 1)

First, mix the panko breadcrumbs evenly with the milk. Let the milk soak into the powder. (Note 2)

Mix ground beef, ground pork and one egg, add some salt first and mix it well with your hands. (Note 3)

Then add the panko breadcrumbs with the milk, fried onion and black pepper and stir quickly and vigorously in the same direction. (Note 4)

First, put some cooking oil on both hands and pat the patties up and down to get the air out. Pat it very firmly into oval patties about 3/4&quot; / 1 2/3 cm thick. (Note 5)

Gently press the burger steak in the center to form a recessed circle and let it rest for 3-5 minutes. (Note 6)

Turn only one side.Heat the oil in a skillet over high heat. Put the steaks in and fry the first side for 1 minute until browned, then carefully turn and fry the other side (they&#39;re still raw inside). (Note 7)

Add water and simmer.Then add 2 tablespoons of water, cover, turn the heat to low and let it simmer for 5 minutes.9. Serve on a plate and enjoy. (Note 8)

COOKING:

Serve on a plate and enjoy.

Please see my other post for mushroom gravy.

I was that kid who loved Burgers Steaks and Mushroom Gravy, especially the one from the local fast food chain, Jollibee! So this Vegan Jollibee Style Burger Steaks and Mushroom Gravy is inspired by my favourite growing up. The patties are made of a mix of mushrooms and tofu and can be made gluten-free too!

Vegan Jollibee Style Burger Steaks and Mushroom Gravy

dry shiitake mushrooms (, soaked)

lb fresh oyster mushrooms (finely chopped or minced (see notes))

lb extra firm tofu

onion (finely diced)

garlic (minced)

tbsp vegetarian oyster sauce

tbsp dark mushroom soy sauce (optional (see notes))

Salt and pepper

bread crumbs (or oat flour (30 g), plus 1-2 tbsp more if needed (see notes))

all-purpose flour

tbsp corn starch ((15 g))

Vegan butter (or neutral oil)

vegetable broth (or water

tbsp all-purpose flour

soy sauce

Salt

tbsp vegan butter (or olive oil)

5-6 button mushrooms (thinly sliced)

rice

Fried Garlic

Gravy (recipe above)

Soak your dried mushrooms in boiling hot water fo 10-15 minutes. You can also soak these overnight. Don’t discard the liquid from the mushrooms! This can be used for the gravy.

Once the mushrooms are rehydrated, squeeze out excess liquid. Chop these mushrooms until fine/minced. If using fresh shiitake mushrooms, simply minced these as well.

Mix together the mushrooms in a large bowl.

MUSHROOMS

If you plan to freeze your tofu for a &#39;meatier&#39; texture, be sure not to press the tofu. The water inside the tofu will expand as it freezes and give the tofu a different texture.Thaw the tofu for a few hours at room temperate until all the ice has melted and then press the tofu to squeeze out all the liquid.

Wrap the tofu in a cheesecloth, mash the tofu, and squeeze out any more excess liquid. If you don’t have a thin cheesecloth, you can also just press the tofu or mash it then squeeze out any excess liquid.

TOFU

Mix the crumbled tofu, mushrooms, chopped onion, garlic together and then season with the vegetarian oyster sauce and dark soy sauce (if using). Add in salt and pepper, to taste, along with the bread crumbs (1/4 cup or 30 g first), flour and corn starch. Mix everything well until the tofu-mushroom mixture comes together.

Test out the mixture and then shape into a patty to see if it holds up well. If the mixture is a little wet and sticky, you can add 1-2 tbsp more of bread crumbs or flour. The bread crumbs/flour will help absorb some of the moisture.

Afterwards, divide the mixture into 6-7 portions. Get a generous handful of the mixture, shape into a ball, and then flatten into a patty that’s around 3/4-inch (~2 cm) thick.

PREPARE THE BURGER PATTIES

To cook: Heat a medium or large non-stick pan over medium. Once hot, add some neutral oil or butter and spread over the pan. Leave to heat and once hot, place 3-4 patties (depending on the size of your pan). Cook for 2-3 minutes on each side of until nice and golden brown. Flip over and cook the remaining side.

Repeat this for the rest of the patties.

COOKING THE PATTIES

Meanwhile, make the gravy mixture by mixing together the vegetable broth or mushroom water in a large bowl and mix in together with the all purpose flour, pepper, soy sauce, and add some salt, to taste, if needed. Make sure the flour is dissolved.

In the same pan used to cook the burger patties, melt some butter or add some oil. Once the oil/butter is hot and melted, add in the mushrooms and cook for 1-2 minutes.

Mix the gravy mixture well (make sure the flour has fully dissolved) and then pour this mixture into the pan.

Over medium heat, allow the gravy mixture to come to boil. Continue to mix until the gravy boils and starts to thicken. Taste the gravy and feel free to season with more salt and pepper, to taste, if needed.

The gravy will continue to thicken as it cools. If you want a runnier gravy, you can add a bit more vegetable broth to adjust the consistency to your liking.

Turn off the heat.

GRAVY

Serve the burger patties with rice and the mushroom gravy. Feel free to top your rice and burger patties with some fried garlic, if desired. Enjoy!!

TO SERVE

You can pan-fry all the patties and freeze the cooked ones. To reheat, simply pan-fry them from frozen on a non-stick pan.

TO STORE LEFTOVERS &amp; MAKE BIG BATCHES

Can you do the mayonnaise from Jollibee's Yumburger? Been craving it lately 🥺. Veganized of course. Thank you!

Top 3 burger steak recipes from across the web

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Burger Steak

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Vegan Jollibee Style Burger Steaks ...

Top 3 burger steak recipes from across the web

The most viewed burger steak recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Burger Steak

Juicy Salisbury Steak with Mushroom...

Vegan Jollibee Style Burger Steaks ...

The most viewed burger steak recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine