Vegan Filipino Burger Steak
Vegan 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!
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
1. Vegan eggs are used primarily as a binding agent in place of regular eggs. I use the packaged egg replacer from Bob’s Red Mill. You can typically find it at most health food stores and some bigger chains such as Target and Walmart. Simply follow the instructions on the back of the package for preparing the number of vegan eggs needed for the recipe (in this case, you’ll need 1 vegan egg). You can most definitely make a flax or chia egg anytime a vegan egg is called for in these recipes, but tyo make a chia or flax egg, mix 1 tablespoon of chia seeds or ground flaxseed meal with 21⁄2 tablespoons of water (this is equivalent to 1 “egg”).
2. To make vegan beef broth, you’ll need vegan bouillon powder, paste, or cubes. I find the brands Edward & Sons (cubes) and Better Than Bouillon (paste) are most readily available. Also check your local Asian markets! To make a broth, simply add the bouillon base or cube dissolved in water. For the base bouillon, it’s a 1:1 ratio (1 teaspoon base mixed with 1 cup of water makes 1 cup of broth); for the cube bouillon, it’s a 1:2 ratio (1 bouillon cube mixed with 2 cups of water makes 2 cups of broth).
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