Burger Steak With Mushroom Gravy (Easy Filipino Recipe)
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If you’re looking for an easy burger steak with mushroom gravy recipe, this homemade version has well-seasoned beef patties covered in a rich, savory gravy with real mushrooms.
And of course, you’ll need plenty of hot steamed white rice. Because what’s burger steak without rice and extra gravy?
Burger steak is one of those familiar meals many Filipinos love, especially if you grew up eating Jollibee’s burger steak. It’s simple, filling, and always welcome at the dinner table.
My version uses beef powder instead of beef cubes, seasons the patties with garlic and onion powder, and adjusts the gravy until it’s just the right consistency.
I also prefer cooking the patties in a grill pan for that extra browned flavor, although a regular frying pan works perfectly fine.
What Is Filipino Burger Steak?
Filipino burger steak is made with seasoned ground beef patties served with a savory brown gravy, usually with mushrooms.
Unlike a regular hamburger served in a bun, Filipino-style burger steak is typically served on a plate with steamed white rice. It’s a popular comfort food in the Philippines, thanks in part to Jollibee.
The homemade version is easy to customize, especially when it comes to seasoning the patties and making the gravy.
Why You’ll Love This Burger Steak Recipe
Flavorful beef patties. I use 80/20 ground beef seasoned with garlic powder, onion powder, beef powder, and breadcrumbs.
Homemade mushroom gravy. No canned mushroom soup needed. The gravy is made with butter, flour, real mushrooms, and simple seasonings.
Extra flavor from sautéed garlic. I sauté fresh garlic separately and use it as a topping. It adds a lovely garlicky flavor to the finished dish.
Easy to adjust. You can make the gravy thicker or thinner depending on how you like it.
Great for family meals. This recipe makes approximately 9 servings, so it’s good for family dinners or having leftovers for another day.
Kitchen Essentials for Making Burger Steak
You don’t need fancy equipment to make this burger steak with mushroom gravy, but having the right kitchen tools can make cooking a little easier. Here are a few I like using in my kitchen.
Grill Pan. I prefer using a grill pan because I love the nice browning it gives the burger patties. A regular frying pan works too, but if you enjoy those grill marks, a grill pan is worth having.
Stand Mixer. When I’m making a big batch of burger patties, my stand mixer comes in handy. It makes mixing easier, especially when cooking for a crowd. Just use the paddle attachment on low speed and avoid overmixing. You can also mix it by hand in a large mixing bowl.
Nonstick Frying Pan. A good nonstick frying pan is always useful, especially when cooking burger patties in batches. It’s one of those everyday kitchen essentials I reach for often.
Saucepan or Cooking Pot. For the mushroom gravy, I like using a pot with enough room to stir everything comfortably as the sauce thickens. A good saucepan works perfectly for this.
Looking for more useful kitchen tools? Check out my 12 Basic Kitchen Essentials for Everyday Filipino Cooking for more ideas to make everyday cooking a little easier.
This section contains affiliate links. If you shop through these links, I may earn a small commission at no extra cost to you. Thank you for supporting The Filipina Cy!
Ingredients You’ll Need
Most of the ingredients for this burger steak with mushroom gravy are pantry staples, along with ground beef and fresh mushrooms.
For the Burger Steak Patties
- 1½ lbs ground beef (80/20) – The fat helps keep the patties juicy.
- 1 tbsp onion powder – Adds savory onion flavor.
- 1 tbsp garlic powder – Gives the beef a garlicky flavor.
- 1 tbsp beef powder – Adds a richer beef flavor.
- 1½ tsp ground black pepper – For added seasoning.
- ½ cup breadcrumbs – Helps hold the patties together.
- 2 large eggs – Help bind the ground beef mixture together and keep the burger patties tender.
- Salt to taste – Adjust depending on the saltiness of your beef powder.
- Cooking oil, as needed – For frying.
For the Mushroom Gravy and Garnish
- 8 cloves garlic, minced – Sautéed until lightly golden and used as a topping.
- Cooking oil, as needed – For sautéing the garlic.
- 6 tbsp all-purpose flour – Thickens the gravy.
- 4½ tbsp salted butter – Used with flour to make the roux.
- 1½ tsp onion powder – Adds savory onion flavor.
- 1½ tsp garlic powder – Adds more garlic flavor.
- ½ tsp ground black pepper – For seasoning.
- 1 tsp beef powder – Adds rich beef flavor.
- 1¾ cups water, plus more as needed – Adjust to your preferred gravy consistency.
- 4 oz sliced brown mushrooms – Adds earthy flavor and texture.
- Salt to taste – Adjust after tasting the gravy.
- Chopped green onions – For garnish.
How to Make Burger Steak With Mushroom Gravy
You’ll prepare and fry the beef patties first, then make the mushroom gravy separately.
Step 1: Mix the Burger Steak Ingredients
In a large mixing bowl, combine the ground beef, onion powder, garlic powder, beef powder, ground black pepper, breadcrumbs, eggs, and salt to taste.
Mix by hand or with a stand mixer until the ingredients are evenly combined.
Step 2: Shape the Burger Patties
Scoop a handful of the beef mixture and shape it into a burger patty.
Repeat with the remaining mixture, making the patties about the same size so they cook evenly.
Step 3: Fry the Burger Patties
Heat a little cooking oil in a frying pan or grill pan over medium heat.
I recommend cooking one small test patty first to check the seasoning. If needed, adjust the salt in the remaining beef mixture.
Fry the patties until nicely browned on both sides and cooked through.
Transfer the cooked patties to a plate and set aside.
Step 4: Sauté the Garlic
Heat a little cooking oil in a pot over medium heat.
Add the minced garlic and sauté until fragrant and lightly golden, being careful not to burn it.
Remove the garlic and set it aside for garnish.
Carefully transfer most of the garlic-infused cooking oil to a heat-safe container, leaving a thin coating in the pot. Let the reserved oil cool and store it safely for use in other dishes.
Step 5: Make the Roux
In the same pot, melt the salted butter.
Add the all-purpose flour and stir continuously until it forms a smooth paste called a roux.
Cook for about 1–2 minutes while stirring to remove the raw flour taste.
Step 6: Add the Seasonings and Water
Add the onion powder, garlic powder, beef powder, and ground black pepper. Stir to combine.
Gradually pour in the water while stirring or whisking to prevent lumps.
If the gravy starts forming clumps, add a little more water and continue whisking until it becomes smooth.
Let the gravy simmer until it starts to thicken.
Step 7: Add the Mushrooms
Add the sliced brown mushrooms and continue simmering until the mushrooms are tender and the gravy reaches your preferred consistency.
If it becomes too thick, add more water a little at a time.
Taste and add salt as needed.
Optional: For a richer, smoother gravy, turn the heat to low or off and stir in an additional ½–1 tablespoon of butter until completely melted and incorporated.
Step 8: Serve With Rice
Arrange the burger patties on a serving plate and generously spoon the mushroom gravy over them.
Top with the reserved sautéed garlic and chopped green onions. Serve with hot steamed white rice.
And don’t forget to save some extra gravy for your rice!
Tips for the Best Burger Steak With Mushroom Gravy
Don’t Overmix the Beef
Mix just until the ingredients are evenly combined. Overmixing can make the burger patties dense and firm instead of tender.
If you’re using a stand mixer, use the paddle attachment on low speed and stop as soon as everything is incorporated.
Keep the Garlic-Infused Oil
After sautéing the minced garlic, don’t throw away the garlic-infused oil! I like saving it to use in other dishes for extra flavor.
Just be careful not to burn the garlic, or the oil can taste bitter.
Allow the reserved oil to cool, then refrigerate promptly in a covered container and use within 4 days, or freeze it for longer storage.
Adjust the Gravy Consistency
I like my mushroom gravy thick enough to coat the patties but still easy to spoon over rice.
Start with the recommended amount of water, then add more as needed until you reach your preferred consistency.
If the gravy gets lumpy, whisk it while gradually adding a splash of water to help smooth it out.
Taste Before Adding Salt
Beef powder can vary in saltiness depending on the brand, and the gravy also contains salted butter.
I recommend tasting both the test patty and the finished gravy before adding more salt.
What to Serve With Burger Steak
This burger steak with mushroom gravy is best served with hot steamed white rice. The rice soaks up the savory gravy, making every bite extra satisfying.
You can add steamed broccoli, carrots, or green beans for a simple side dish.
Mashed potatoes are another option, but personally, I prefer rice.
How to Store and Reheat Burger Steak
Refrigerating
Transfer the cooked burger steak and mushroom gravy to airtight containers and refrigerate within two hours of cooking.
Store for up to 3–4 days. You can keep the patties and gravy together or separately.
Freezing
You can freeze the uncooked burger patties for later use.
Arrange the shaped patties on a parchment-lined tray and freeze until firm. Transfer them to a freezer-safe bag or container, placing parchment paper between patties to prevent sticking.
For best quality, use the frozen patties within 3–4 months.
Reheating
Reheat cooked burger steak and mushroom gravy in a saucepan or skillet over medium-low heat until heated through to 165°F (74°C).
Add a splash of water if the gravy has thickened.
For frozen, uncooked patties, thaw them overnight in the refrigerator before cooking. Fry in a hot, lightly oiled nonstick skillet or grill pan until browned on both sides and cooked through.
Frequently Asked Questions
Can I use beef cubes instead of beef powder?
Yes. You can substitute beef bouillon cubes for beef powder, but the amount depends on the brand and concentration.
I prefer beef powder because it’s easier to measure and adjust.
Can I prepare the burger patties ahead of time?
Yes. You can shape the patties a day ahead and keep them covered in the refrigerator until you’re ready to cook.
Can I make burger steak without mushrooms?
Yes. Simply leave out the mushrooms to make burger steak with savory beef gravy instead.
More Filipino Recipes You’ll Love
If you enjoy easy, homemade meals that are perfect with rice, here are a few more recipes to try.
Pork Giniling Recipe – Ground pork cooked with potatoes, carrots, and tomato sauce. Another easy meal for lunch or dinner.
Pork Adobo Recipe – Tender pork simmered in a savory combination of soy sauce, vinegar, and garlic.
Pork Menudo Recipe – A classic Filipino tomato-based pork stew with potatoes, carrots, and a flavorful sauce.
Pork Pochero Recipe – A comforting pork stew with potatoes, green beans, and bok choy in a rich tomato-based sauce.
You can also browse my Filipino Pork Recipes collection for more family meal ideas.
From My Kitchen to Yours
This homemade burger steak with mushroom gravy is one of those meals that doesn’t need anything fancy to be satisfying. Just flavorful beef patties, a rich mushroom gravy, and plenty of hot steamed rice.
I hope you’ll enjoy making this burger steak recipe for your family, too.
Kain tayo! Let’s eat!
Burger Steak With Mushroom Gravy
Ingredients
Equipment
Method
- Prepare the beef mixture. In a large bowl, combine the ground beef, onion powder, garlic powder, beef powder, black pepper, breadcrumbs, eggs, and salt to taste. Mix by hand or with a stand mixer until just combined.
- Shape the patties. Scoop handfuls of the mixture and shape into evenly sized burger patties.
- Cook the patties. Heat a little cooking oil in a frying pan or grill pan over medium heat. Cook a small test patty first and adjust the seasoning if needed. Fry the remaining patties until browned on both sides and cooked through. Set aside.
- Sauté the garlic. Heat a little cooking oil in a pot over medium heat. Add the minced garlic and sauté until fragrant and lightly golden. Remove the garlic and set aside for garnish.
- Save the garlic-infused oil. Carefully transfer most of the garlic-infused oil to a heat-safe container, leaving only a thin coating in the pot. Let the reserved oil cool and refrigerate promptly for use in other dishes.
- Make the roux. Melt the salted butter in the same pot. Add the all-purpose flour and stir continuously for 1–2 minutes until a smooth roux forms.
- Make the gravy. Add the onion powder, garlic powder, beef powder, and black pepper. Gradually pour in the water while stirring or whisking to prevent lumps. Simmer until the gravy starts to thicken. Optional: For a richer, smoother gravy, turn the heat to low or off and stir in an additional ½–1 tablespoon of butter until completely melted and incorporated.
- Add the mushrooms. Stir in the sliced brown mushrooms and simmer until tender. Add more water if the gravy becomes too thick, then taste and adjust the salt as needed.
- Serve. Arrange the cooked burger patties on a serving plate and spoon the mushroom gravy over them. Top with the reserved sautéed garlic and chopped green onions. Serve with hot steamed white rice.
Notes
- I prefer using a grill pan for extra browned flavor, but a regular frying pan works just as well.
- Mix the beef just until combined to keep the patties from becoming dense.
- Start with 1 ¾ cups of water and add more if the gravy becomes too thick.
- Optional butter: For a richer, smoother mushroom gravy, stir in an additional ½–1 tablespoon of butter at the end of cooking. This adds extra flavor without significantly changing the gravy’s consistency.
- Taste before adding more salt because beef powder and salted butter already contain sodium.
- Store the garlic-infused oil in a jar and use in other dishes.
- This recipe makes about 9 servings, depending on patty size.
- Refrigerate cooked leftovers for up to 3–4 days.
- Thaw frozen uncooked patties in the refrigerator before frying.
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