Our best beef steak recipe makes giant and evenly cooked juicy burger patties enveloped in a savory, flavorful homemade gravy.
We can't shake the association of burger steak to Jollibee. Though we do love the weirdly satisfying version of the red bee, those oddly textured flat patties with extra thick gravy aren't exactly what come to mind when we think of the best burger steak.
What we envision is giant, juicy, and well-seasoned patties of ground beef smothered in a substantial, savory gravy. Plus, of course, mushrooms that actually taste like mushrooms, not of brining liquid from a can. This recipe brings our idea of the best burger steak to life.
Make panade: Combine breadcrumbs and milk in a bowl. Soak until softened, about 10 minutes.
Make burger steaks: Combine beef, panade, Worcestershire sauce, soy sauce, salt, and pepper in a large mixing bowl. Using your hands, mix the beef mixture until well combined. Do not overmix!
Shape and cook patties: Divide the beef into 10 large patties. Make an indent in each piece by pressing your thumb into the center of the patty. Set aside on a tray. Heat oil in a large pan on high heat. Sear the patties in batches until a brown crust forms on both sides, about 2–3 minutes on each side. Set patties aside in a warm oven while you make the gravy.
Make mushroom gravy: In the same large pan, add mushrooms and cook until well-browned. Set aside. Melt butter in the pan, scraping any bits stuck to the bottom. Add flour and cook for 1 minute. Add onions and cook until softened and well browned, about 5 minutes. Whisk in milk and water then bring to a boil. Season gravy with Worcestershire sauce, soy sauce, salt, and pepper. Stir until thick and smooth, then remove from heat.
Serve: Arrange burger patties on a platter. Top with mushrooms and gravy.
