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Steak burger It is extremely moist and delicious, with tender beef patties smothered in a rich mushroom broth. It’s an easy weeknight dinner with steamed rice or mashed potatoes.
I was initially going to call this a knockoff Jollibee Burger Steak but I thought about it. This burger steak doesn’t taste like the restaurant. it’s better!
I mean, no offense to Jollibee; She’s a Filipino icon for good reason. I’ve tried many fried chickens, and you can’t beat Farah’s chicken with lots of gravy and steamed rice. But when it comes to hamburger steak, I want the hamburger patties to be plump, meaty, and without a lot of stretching.
This recipe is my take on this restaurant classic. If you’re looking for other easy and affordable ground beef dishes, check out this sweet and savory Korean ground beef that’s sure to be a family favorite.
Note the ingredients
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- My land meat– Use a ground with a good fat content, such as 80/20 ground chuck, for flavor and tenderness.
- breadThe secret to super tender meatloaves or meatballs is a dough made by soaking breadcrumbs in milk or broth for a few minutes until soft.
- Mushrooms-The recipe uses canned mushrooms. Feel free to substitute fresh ones such as white button mushrooms or baby paella mushrooms.
- onionGrate the onions instead of cutting them. This makes the patties juicier and more flavorful, and there are no bits of onion to bite into!
- an egg– It acts as a bond to hold the pieces together.
- oil– For frying
- Butter and flour– For roux to thicken the broth
- Beef broth– Use it instead of water to enhance the flavour.
- Sat and pepper– Spices
How to make delicious beef patties
- Combine ground beef, panad, eggs, onion, salt, and pepper in a large bowl.
- Mix gently until well distributed.
- Divide the meat into parts and shape it into discs.
- Using your thumb, gently press the center of each slice to create a slight indentation.
While burger patties are one of the easiest and most delicious dishes you can prepare, they can easily turn into a dry, flavorless bundle of ground meat. By following the tips below, you’ll have super tender beef patties swimming in a delicious mushroom broth that everyone at the table will be fighting over!
Cooking tips
- Do not overcook the mixture, as this will make the meat tougher and the burgers denser. Gently mix the ingredients until well combined, but do not overmix.
- Shape the patties a little larger than you want because they will shrink as they cook.
- Do not flatten the patties while they are frying in the pan, as pressing down on them will release the juices that moisten the burgers. Make a small indentation in the center of each steak to prevent it from puffing up into a ball when frying.
Two ways to make broth
- Stocks and sauces typically require a thickening agent called a roux, which is made from equal parts butter (or fat) and flour. Heat the butter in the pan until it melts, and beat the flour until you get a smooth dough. Cook the mixture, stirring constantly, until the desired color is reached. Gently pour in the broth, whisking vigorously until it thickens. This is the method I prefer, because browning the roux not only removes the raw flour taste, it also deepens the flavor of the broth.
- Another way to make gravy is to combine melted butter and flour and whisk the mixture into the simmering stock until the gravy is thick. This is my go-to if I don’t have time to make a proper roux or if the sauce/gravy is thinner than I like and I want to adjust the consistency easily.
Time saving hack
Mix one cup of soft butter and one cup of flour, then spread the mixture in an ice cube tray. Cool the mixture for about half an hour until it solidifies, then cut it into cubes and store it in a freezer bag. To quickly prepare sauces, drop 1 cube into 1 cup of milk or broth and heat until thickened. Real time saving!
How to make a steak burger
- Heat oil in a wide frying pan and quickly fry the mushrooms. Remove from the pan using a slotted spoon and keep warm.
- Fry the beef patties on each side lightly browned but not fully cooked. Remove from pan and drain on paper towels. Stay warm.
- In the pan, heat the butter until it melts. Sprinkle with flour and beat until smooth and combined. Continue cooking, stirring regularly, until the roux turns lightly golden.
- Slowly add the beef stock, whisking constantly until the sauce is smooth and the sauce begins to thicken. Season with salt and pepper.
- Add the browned patties in a single layer to the pan and simmer until cooked through.
- Add the mushrooms during the last five minutes and cook until heated through.
Two cooking methods
- You can fry the beef patties until completely cooked and then serve them with gravy. This way, everyone can add as much or as little sauce as they like or skip it altogether (but why?).
- You can fry the beef patties until they form an outer crust and end up in the gravy. This is the method I prefer because the fat from the beef patties cooked in the sauce adds depth of flavour.
Service suggestions
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This Steak Burger is a delicious main dish that the whole family will love and it’s budget-friendly too! Serve with steamed rice, mashed potatoes, or egg noodles for a filling and delicious lunch or dinner.
How to store
- Leftovers can be kept in the refrigerator for up to 3 days or frozen for up to 3 months. Allow the beef patties and broth to cool completely, then transfer them to an airtight, freezer-safe container.
- To serve, thaw overnight in the refrigerator and reheat in a skillet or bake in an oven-safe dish at 350°F until the internal temperature reaches 165°F.
Did you make this? Be sure to leave a comment below and tag me @kawalingpinoy on Facebook and Instagram!
These burger patties topped with mushroom gravy are tender, flavorful and sure to be a family favorite. Perfect for steamed rice, mashed potatoes, or pasta!
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ingredients
- 2 Slices White bread cut into small pieces
- ¼ cup Beef broth or water
- 1 fairy Ground beef (80/20 ground chuck)
- 1 Small onion, peeled and grated
- 1 Well beaten egg
- 1 small spoon salt
- ¼ small spoon Pepper
- 2 tablespoons canola oil
- 1 Can (14 ounces) mushrooms, drained and sliced
For broth
- ¼ cup ghee
- ¼ cup precise
- 2 Glasses Beef broth
- ¼ small spoon salt
- ¼ small spoon Pepper
directions
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In a small bowl, soak the bread in the broth. Tear it up with your hands until it resembles soft dough.
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In a large bowl, combine the minced meat with the soaked bread, onions, eggs, salt and pepper. Gently mix until combined.
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Divide the meat into parts and shape it into discs. Using your thumb, gently press the center of each slice to create a slight indentation.
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In a frying pan over medium heat, heat the oil. Add mushrooms and cook, stirring regularly, for 1 to 2 minutes. Using a slotted spoon, remove from pan and keep warm.
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Add the beef patties in a single layer and cook for 1 to 2 minutes on each side or until lightly browned but not cooked through. Remove the burgers from the pan and drain them on paper towels. Stay warm.
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In a saucepan over medium heat, heat the butter until it melts. Sprinkle with flour and beat until smooth and combined. Continue cooking, stirring regularly, for 2 to 3 minutes or until the roux turns lightly golden.
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Slowly add the beef stock, whisking until smooth, and continue cooking until the sauce begins to thicken. Add salt and pepper to the broth.
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Add the meat patties in a single layer to the pan. Reduce the heat, cover, and continue cooking for 10 to 15 minutes or until the meat is fully cooked.
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Add the mushrooms during the last five minutes and cook until heated through. Serve hot.
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Nutrition information
Calories: 557Calories, Carbohydrates: 16g, protein: 25g, fat: 43g, Saturated fat: 17g, Cholesterol: 151mg, sodium: 1568mg, Potassium: 483mg, Fiber: 1g, sugar: 2g, Vitamin A: 400international unit, Vitamin C: 2.1mg, Calcium: 80mg, iron: 3.8mg
This site provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is collected primarily from the USDA Food Composition Database, whenever available, or from other online calculators.
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