This is not your typical Salisbury steak; this is Jollibee style burger steak. Copycat Jollibee Burger Steak is a copycat recipe from Jollibee made with Filipino style burger patties smothered with tons of mushroom gravy served with rice.
Yet another Jollibee copycat, I really miss this restaurant and hopefully Jollibee opens a branch here in New Zealand. Anyways, I am back with my usual solution when I miss this fast-food offering, try to recreate it at home, so I can’t confirm whether this is the correct ingredients with their measurements but one thing for sure, they do taste nearly similar.
Many would say it is just a Salisbury steak which I beg to differ as this one has a Filipino flavour to it probably because the taste for me does not equate 100% beef although Jollibee advertises it as 100% beef, they probably would have added extra secret ingredients on it that the public does not know but that’s just and assumption. It probably may contain 100% beef but making it at home is quite challenging to get the flavours right, even if I only use beef without any other ingredients on it, I even played with meat to fat ratio. Probably it’s the difference between the cattle’s raised in the Philippines compared to the cattle’s raised here in New Zealand.
So, to solve that, in my many attempts to get the flavour right, the nearest flavour and texture on my experiment was combining a 70% beef and 30% pork ratio, with both meats having 35% fat content anything less would be tough and dry specially when most Filipino food specially beef tend to be cooked between medium to well done. This combination together with the right thickness and cooking process yielded the best patty result. Now for the gravy, they tend to be a bit on a slightly creamy side with hints of mushroom, probably because Jollibee uses canned mushrooms instead of fresh ones. The only thing left to make it look like the real thing is to get the shape right, just can’t make it in perfect circle probably because I am not using a burger patty mould and cook them fresh right after making them. Apart from that if you follow those simple principles then you will definitely be making something close to the real thing, at least for me.
Combine all burger patty ingredient, mix is well with your hand then shape into patties with 1 1/2 cm thickness.
Prepare a large pan, place in high heat, add oil then once it starts to smoke, lower the heat to medium high then cook burgers for 2 1/2 minutes on each side, place in a platter covered then cover it with aluminium foil so it does not dry out.
On a separate pan add the oil and butter, cook in low heat until butter has melted.
Add flour to make roux, and once flour turns light brown has been totally mixed with the fat, gently add beef stock in small amounts at a time.
Season with salt and pepper, slowly bring it to a boil then simmer in low heat until it turns into a thick gravy.
Add the mushrooms then continue to simmer for one more minute.
Pour sauce over burger patties then serve with rice.