July 18, 2022
Vegan Filipino Burger Steak
Vegan Filipino Burger Steak inspired by Jollibee! Seasoned ‘beef’ patties are cooked until tender, then smothered with savory mushroom gravy. Serve with rice or mashed potatoes for an easy and delicious meal!
Filipino burger steak
Similar to Salisbury steak, filipino burger steak is a delicious and easy meal that’s ready in under 30 minutes!
If you’ve ever tried Jollibee’s burger steak, this recipe is its vegan counterpart – seasoned ground ‘beef’ is cooked until perfectly juicy, then doused in a simple and savory mushroom gravy. Serve with rice (preferably steamed white rice or garlic fried rice) or mashed potatoes for the perfect comforting weeknight meal!
Grab a drink and let’s cook the best Vegan Filipino Burger Steak!
what you need to m make vegan filipino burger steak
A few simple ingredients – mostly fridge and pantry staples – are all you need to make this satisfying dish! Here’s what you need:
for the burger steaks:
- Vegan ground: I prefer Impossible meat for this recipe, as it’s most neutral in flavor and is the most “meat-like”. That said, feel free to use whatever vegan ground meat you like or find most accessible, as long as its the ground that is similar to ground beef. Unfortunately, vegan crumbles will not work for this recipe as they won’t form into patties properly.
- White onion
- Panko breadcrumbs
- Garlic
- Egg replacer: such as Bob’s Red Mill, or homemade flax or chia egg
- Vegan beef broth powder or bouillon paste: or sub vegetable powder or bouillon paste.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
for the mushroom gravy:
- Neutral oil
- Mushrooms: I like to use cremini, but feel free to use your favorite variety!
- Vegan butter
- All-purpose flour
- Vegan beef broth: sub vegetable broth if needed
how to make vegan filipino burger steak
This recipe is not only delicious, it’s easy! Here’s how to make it:
1. mix:
Place the vegan ground, onion, breadcrumbs, garlic, egg replacer, broth powder or bouillon paste, garlic powder, onion powder, and pepper in a large bowl, mixing to combine thoroughly.
2. form:
Using your hands, form the seasoned ground into 4-ounce patties. You should get about 6 patties in total. Place the formed patties onto a parchment paper lined plate and place in the refrigerator while you prepare the gravy.
3. simmer:
Heat the oil in a saucepan over medium heat. Add the mushrooms and season with the salt and pepper. Cook until most of the moisture cooks out of the mushrooms and they’re lightly caramelized. Transfer the mushrooms to a plate and set aside. Place the vegan butter into the same saucepan over medium high heat. Once the butter is melted, sprinkle in the flour and whisk until a paste forms. Slowly whisk in the broth until full incorporated. Add the reserved mushrooms back into the saucepan, reduce the heat to medium low and simmer, stirring ever few minutes, until the gravy thickens and reduces by about a third.
4. saute:
Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Once the oil is hot, cook the burger steak patties until heated through and crisp around the edges.
5. serve and enjoy:
Serve with mushroom gravy, a side of rice or mashed potatoes, and enjoy!
more veganized filipino favorites
vegan burger steak!
I hope you love my vegan version of Filipino Burger Steak as much as I do! If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!
Til next time, friends! XO!
Vegan Filipino Burger Steak
Ingredients
Burger Steak:
- • 16 oz vegan ground NOT CRUMBLES
- • ¾ cup white onion minced
- • ½ cup panko breadcrumbs
- • 8 cloves fresh garlic minced
- • 1 vegan egg replacer prepared according to package directions (see recipe notes 1)
- • 1 teaspoon vegan beef broth powder or bouillon paste
- • 1 teaspoon garlic powder
- • 1 teaspoon onion powder
- • 1 teaspoon fresh cracked black pepper
- • 1 tablespoon neutral oil
Mushroom Gravy:
- • 1 tablespoon neutral oil
- • 8 oz mushrooms thinly sliced
- • ½ teaspoon kosher salt plus more to taste
- • ½ teaspoon fresh cracked black pepper plus more to taste
- • ¼ cup vegan butter
- • ¼ cup all-purpose flour
- • 2 cups vegan beef broth see recipe notes 2
Instructions
- To prepare the burger steak, place the vegan ground, onion, breadcrumbs, garlic, egg replacer, broth powder or bouillon paste, garlic powder, onion powder, and pepper in a large bowl, mixing to combine thoroughly.
- Using your hands, form the seasoned ground into 4-ounce patties. You should get about 6 patties in total. Place the formed patties onto a parchment paper lined plate and place in the refrigerator while you prepare the gravy.
- For the gravy, heat the oil in a saucepan over medium heat. Once the oil is hot, add the mushrooms and season with the salt and pepper. Cook, stirring every so often, until most of the moisture cooks out of the mushrooms and they’re lightly caramelized, 6 to 8 minutes. Transfer the mushrooms to a plate and set aside.
- Place the vegan butter into the same saucepan over medium high heat. Once the butter is melted, sprinkle in the flour and whisk until a paste forms. Continue to cook, while whisking, until the paste turns light golden brown, 2 to 3 minutes. Slowly whisk in the broth until full incorporated. Add the reserved mushrooms back into the saucepan, reduce the heat to medium low and simmer, stirring ever few minutes, until the gravy thickens and reduces by about a third, 12 to 15 minutes.
- Meanwhile, heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Once the oil is hot, cook the burger steak patties until heated through and crisp around the edges, 4 to 6 minutes per side.
- Serve with mushroom gravy, a side of rice or mashed potatoes, and enjoy!
Notes
