Jollibee Burger Steak

Ingredients

• 1 lb ground beef (80/20 lean-to-fat ratio recommended)
• 0.33 cup panko breadcrumbs
• 0.33 cup evaporated milk (used to hydrate breadcrumbs for moisture)
• 0.5 onion (minced)
• 4 cloves garlic (minced)
• 1 tbsp soy sauce (for the beef patties)
• 1 tbsp Worcestershire sauce (for the beef patties)
• 1 tsp salt (for the beef patties)
• 1 tsp black pepper (for the beef patties)
• 1 egg (used as a binder (from video transcript))
• 1 tbsp neutral oil (for pan frying)
• 3.5 cups cremini mushrooms (sliced)
• 4 tbsp butter (for the gravy)
• 4 tbsp all-purpose flour (for the gravy roux)
• 3.5 cups beef stock
• 1 tbsp soy sauce (for the gravy)
• 1 tbsp Worcestershire sauce (for the gravy)
• salt and pepper (to taste for the gravy)
• steamed rice (for serving)

Steps

1. 1

   In a small bowl, combine 1/3 cup panko breadcrumbs and 1/3 cup evaporated milk. Stir and let sit for 5 minutes until the breadcrumbs have fully absorbed the milk, creating a panade.

2. 2

   In a large mixing bowl, combine the ground beef, minced onion, minced garlic, 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, 1 teaspoon black pepper, and 1 egg. Add the hydrated breadcrumb mixture.

3. 3

   Mix the ingredients by hand until fully incorporated, but avoid overworking the meat. Form the mixture into 6-ounce balls and flatten them into thick patties.

4. 4

   Heat 1 tablespoon of neutral oil in a large skillet over medium heat. Pan-fry the patties for 3-5 minutes on each side until they are nicely caramelized and cooked through. Remove the patties from the pan and set aside.

5. 5

   In the same pan (or a clean one), melt 4 tablespoons of butter over medium heat. Once bubbling, add the 3.5 cups of sliced cremini mushrooms and sauté for about 5 minutes until softened and browned.

6. 6

   Sprinkle 4 tablespoons of flour over the mushrooms. Stir and cook for 2-3 minutes to toast the flour and remove the raw flour taste, creating a roux.

7. 7

   Slowly pour in 3.5 cups of beef stock while whisking or stirring constantly to prevent lumps. Bring to a simmer and continue cooking for 8-10 minutes until the gravy has thickened to your desired consistency.

8. 8

   Season the gravy with 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, and salt and pepper to taste.

9. 9

   Place the cooked burger patties back into the gravy to warm through, or plate them directly over a bed of hot steamed rice.

10. 10

    Generously pour the mushroom gravy over the patties and rice. Serve immediately.

Notes

The panade (breadcrumbs and milk) is the secret to keeping the burger patties moist and tender, mimicking the texture of the Jollibee original. For the best flavor, use a high-quality beef stock.

Nutrition per serving

• Filipino
• Main Dish
• Beef
• Comfort Food
• Fast Food
• Mushroom Gravy
• Easy Recipe