We call these bongga (beef-longganisa) burger steaks. A 65 / 35 blend of ground longganisa and lean beef forms the bounciest, juiciest patties.
One of our favorite ways to cook longganisa is to free it from its casing and use the sweet-smoky filling like ground meat. You can use it as a meaty element for pasta dishes, or reshape it into longganisa patties, pan-fried and wedged in between pandesal.
When you add ground beef to the longganisa mixture, you have the makings of a juicy burger steak. Besides using up your longganisa in a fun way, the pork sausage brings three things to the blend:
These two-ingredients bongga (that’s beef–longganisa) steaks are so simple to make, we might never make burger steaks the old way again. Remember our formula: 65% longganisa, 35% lean ground beef.
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