This homemade Jollibee-inspired Ultimate Burger Steak takes it up a notch with hambāgu-style patties for a juicier, more tender overall experience.
There was a time when the Ultimate Burger Steak from Jollibee was the go-to comfort meal—especially when you were on a budget and just needed something filling. Their classic burger patty laid over fries, drowned in mushroom gravy, served with rice and egg.
That meal may be long gone from their menu now, but ultimately will never be forgotten and will linger like the smell of their patty on your shirt. This recipe is both a tribute and a glow-up. A homemade version that captures the same satisfying chaos on a plate.
The patty takes a page from Japanese hambāgu—tender, juicy, and meant to be eaten with rice and spoonfuls of sauce (or, in our case, gravy).
What sets this Japanese hambāgu-style patty apart from your average American burger is the texture. The addition of breadcrumbs and egg makes it soft, juicy, and almost fork-tender. These patties aren’t built for buns—they’re meant to be eaten Asian-style, with rice.
It’s important to slap or toss the patties between your hands rather than squish them into shape. This helps keep them tender and juicy by incorporating tiny air pockets and avoiding too much compression—unless you’re going for patties that are dense and chewy (we’re not!).
Remember: Slap, don’t squish.
The browned bits left in the pan after frying the patties and sautéing mushrooms give extra flavor and richness. It's savory, earthy, and completely spoon-licking good.
Don’t overthink the egg. It’s up to you whether you want it fried sunny-side up or over-easy, with the edges just crisp and the center still jiggly. Although, looking back, you were lucky if Jollibee ever served you an egg with a runny yolk.
Yes, you could peel and double-fry your own potatoes. But as Ina Garten would say, store-bought is fine.
Make patties: In a large bowl, combine ground beef, onion powder, garlic powder, salt, pepper, egg, and breadcrumbs. Mix with your hands until the mixture is fully incorporated and slightly sticky. Divide into 3-4 equal portions and shape into thick patties. Slap each patty between your palms to get rid of air pockets and form a smoother surface. Make a divot in the center of each one to help them cook evenly.
Cook patties: Heat a large pan over medium heat. Cook patties until well browned on both sides and a crust has formed. Add a splash of water, cover, and steam until fully cooked, about 10 minutes. Remove patties and set aside.
Sauté mushrooms: In the same pan, sauté mushrooms until golden brown and most of the moisture has evaporated. Remove and set aside.
Make gravy: Add butter and flour to the pan and cook, stirring constantly, until the mixture is combined and until the color is gravy-like. Gradually whisk in beef stock, making sure no lumps are formed. Return mushrooms to the pan and season with salt, pepper, and liquid seasoning to taste.
Assemble: On each plate, start with a bed of fries and place the burger patty right on top. Spoon over a generous amount of mushroom gravy. On the side, add a scoop of garlic rice, and crown with a fried egg.
