Burger Steak was one of the most popular recipes on my blog. I posted it for the first time in 2013 and I passed the recipe to my sisters. They loved it, too, but I was told I can make it better.
Honestly, I tried to compare it to Jollibee‘s Burger Steak. At first, I was convinced that what I made has the same exact taste as theirs. After repeatedly making it, I told myself “maybe I was wrong”. Some of my readers tried the recipe, too. Some were happy about it and well, some weren’t. But hey, you can’t please everybody, right? And not all taste buds are created equal! Soooo, I deleted my old post, hoping I could whip up something that would really please my tummy.
In the old recipe of the Burger Steak I shared, there are comments (both from me and the readers. (1) the patty seemed dry to me; (2) the sauce is too thick; (3) I used both chicken and beef cubes – I wanted to see the result of using all beef cubes; and (4) the sauce is salty. To put an end to the doubts I was feeling, I’ve thought of a “Burger Steak Version 2”.
The changes made to Version 2: (1) instead of chopped onion, I added grated onion; (2) I added graham cracker crumbs (well, I didn’t have breadcrumbs or any bread – it worked really nicely); (3) I also added small egg (not in the old recipe); and (4) I used all beef cubes.
The results:
The beef patty was so juicy and soft. I am not sure why, but I think it is because of the grated onion. It keeps the patty moist. Or maybe I was just using the right heat that didn’t bring me to overcooking the patties? Also, there is also a hint of sweetness from the crushed graham crackers. It is not bad. In fact, I loved it. I could eat the patty alone, to be honest. Of course, you can use breadcrumbs or as what others use >>> a slice of bread that has been soaked in milk. But I couldn’t tell you about the result of that one because I haven’t tried it myself. Maybe in the future??
The sauce has the right amount of saltiness and the taste of the beef cubes, too. The texture is not too thin and not too thick – just the texture I was looking for.
I must say I love this version more – from the texture of the patty and the sauce to the overall taste. Of course, at the end of the day, you have to follow what satisfies your taste buds. This is how I love my burger steak. How do you love yours?? I would love to know – maybe I could also use your recipe next time. 😉
And oh, the dish alone is perfect… but a side dish would be an amazing compliment to the Burger Steak. I choose buttered corn every single time.
I am heading my way to Angie’s Fiesta Friday #239 to bring this delicious dish to my friends. Thanks to our co-hosts Antonia @ Zoale.com and Lathi @ From Lathi’s Kitchen.
Burger Steak
Ingredients
- Cooking Oil
- Parsley for garnish (optional)
For the beef patties:
- 250 g ground beef
- 25 g graham crackers crushed (see notes)
- 1 small egg
- 2 tbsp onion grated
- 1 tsp soy sauce
- 1/4 tsp salt
- 1/4 tsp pepper
For the gravy:
- Onion chopped
- 1 400 g canned mushroom drained (see notes)
- 2 beef cubes
- 500 ml water
- 1 tbsp flour dissolved in 2 tbsp water
- 1 tsp soy sauce
- Salt and pepper to taste
Instructions
For the patties:
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In a bowl, add all ingredients for the patties. Mix until just combined. Make sure not to overmix. Divide the mixture into four large patties or into five or six. Shape them into balls and gently flatten. Please note that the patties will become smaller while they cook.
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In a skillet over medium-high heat, add oil.
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Fry patties on both sides for about 3 minutes on each side or until cooked. Make sure not to overcook them. Place the cooked patties on a stack of paper towels. Set aside.
For the gravy:
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Using the same pan over low-medium heat, add more oil. When oil is heated, add onion and cook for about a minute or two.
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Add mushrooms and cook for about five minutes.
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Add beef cubes, soy sauce and water, let it boil.
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Pour flour and water mixture and let it thicken. Add salt and pepper. Do a taste test at this time and adjust accordingly. (Please see my notes below.)
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Place the patties on a serving plate and top with the gravy. Garnish with parsley, if desired. Best served with white rice and buttered corn.
Recipe Notes
- I always make sure to wash the ground beef and drain excess liquid before mixing with the other ingredients.
- The graham crackers can be substituted with regular breadcrumbs. For me, the graham crackers, in addition to the grated onion, made the patties tastier.
- When I use canned mushrooms, I always use the whole mushroom and sliced them myself. Of course, you can use the pre-sliced ones. I am thinking of using fresh brown mushrooms next time and will update you with the result. Or you can try using and let me know the result. 😀
- In my previous recipe, I used both chicken and beef cubes. I find the beef cubes saltier and tastier than the chicken, so I didn’t use chicken cube this time. You may need to adjust the number of beef cubes or water in this recipe according to your taste. It also applies with the flour – I don’t want my gravy to be too thick so I used only 1 tbsp of flour. Again, it depends on you how thin or thick you want your gravy
Before you go…
I hope you try this Burger Steak. Do you love the combination of beef and corn like I do? Why don’t you try this Pepper Corn and Beef? I promise that you will love it. 😉 It’s funny – they are on the same plate.
Thanks a bunch for spending your precious time with me!
I am also sharing this amazing dish at
Happiness is Homemade | What’s for Dinner? | Cook Once Eat Twice | Mix it up Monday | Melt in your Mouth Monday | What’d You Do This Weekend? | Cook Blog Share | Tasty Tuesdays | Delicious Dishes Recipe Party |
