Burger Steak
Tender ground beef patties seasoned pan-fried until browned, then topped with a rich mushroom gravy built from a slow-cooked brown roux
Servings: 6 people
Calories: 392kcal
Cost: $
Equipment
- 1 Large mixing bowl For combining the ground beef mixture.
- 1 Frying pan Wide enough to fry the patties in batches without crowding.
- 1 Saucepan For cooking the roux and the mushroom gravy.
- 1 Wire whisk Keeps the gravy smooth while the water goes in.
Ingredients
Beef Patties
- 1 lbs ground beef
- ½ cup breadcrumbs
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 pieces Knorr Beef Cube finely grated
- 1 pieces egg beaten
- ¼ cup cooking oil
Mushroom Gravy
- 5 ounces button mushrooms thinly sliced
- 3 tbsp butter
- 4 tbsp all-purpose flour
- 1 pieces Knorr Beef Cube
- 1¾ cup water
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ground black pepper to taste
- ¼ teaspoon Knorr Liquid Seasoning
Garnish
- 2 tbsp parsley chopped
Instructions
- Combine the ground beef, breadcrumbs, onion powder, garlic powder, ground black pepper, grated Knorr Beef Cube, and beaten egg in a large bowl. Mix until the ingredients are evenly distributed.1 lbs ground beef, ½ cup breadcrumbs, 1 teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon ground black pepper, 1 pieces Knorr Beef Cube, 1 pieces egg
- Scoop about ¼ cup of the mixture and shape it into a ball. Gently flatten it into a patty. Repeat until all of the mixture is used.
- Heat 2 tablespoons of cooking oil in a pan over medium heat.¼ cup cooking oil
- Fry the beef patties until the bottom turns brown. Flip the patties and cook the other side until browned and cooked through. Add more cooking oil as needed when frying the remaining batches. Remove the patties from the pan and set them aside.¼ cup cooking oil
- Make the mushroom gravy by melting the butter in a saucepan over medium heat.3 tbsp butter
- Add the all-purpose flour. Stir continuously for about 8 minutes, or until the mixture turns brown and forms a smooth roux.4 tbsp all-purpose flour
- Crumble the Knorr Beef Cube into the saucepan. Gradually pour in the water while stirring to keep lumps from forming.1 pieces Knorr Beef Cube, 1¾ cup water
- Add the onion powder, garlic powder, ground black pepper, and Knorr Liquid Seasoning. Keep stirring until the gravy becomes smooth and thick.½ teaspoon onion powder, ¼ teaspoon garlic powder, ground black pepper, ¼ teaspoon Knorr Liquid Seasoning
- Add the sliced mushrooms. Cook for 1 minute, then remove the saucepan from the heat.5 ounces button mushrooms
- Arrange the beef patties over warm rice. Pour the mushroom gravy over the patties and garnish with chopped parsley. Serve warm. Share and enjoy!2 tbsp parsley
Video
Notes
Chill the patties – Shape the patties ahead and refrigerate them for 15 minutes before frying. They hold a round edge better in the pan.
Make it ahead – Fry the patties a day early and keep them refrigerated. Make the gravy fresh on the day you serve, then warm the patties directly in it for 2 minutes.
Freezing – Stack uncooked patties with parchment between each one and freeze for up to 2 months. Fry them straight from frozen over medium-low heat.
Reheating the gravy – The gravy thickens as it cools. Add a tablespoon of water at a time over low heat and stir until it pours smoothly again.
Doubling – The gravy scales cleanly at 4 tablespoons of flour to 1¾ cups of water. Keep that ratio and give the roux the full 8 minutes even in a larger batch.
Nutrition
Calories: 392kcal | Carbohydrates: 14g | Protein: 16g | Fat: 30g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 718mg | Potassium: 351mg | Fiber: 1g | Sugar: 1g | Vitamin A: 224IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg