Description
This Vegan Filipino Burger Steak with Mushroom Gravy is a delicious plant-based twist on the classic Filipino comfort food. Made with savory vegan ground beef patties cooked to perfection and smothered in a rich, creamy mushroom gravy, this dish offers a hearty and flavorful meal perfect for lunch or dinner. The mushroom gravy complements the patties beautifully, creating a satisfying and wholesome vegan-friendly meal that everyone will enjoy.
Ingredients
Burger Patties
- 1 tablespoon vegan butter
- 1/2 onion, diced
- 3 cloves garlic, finely minced
- 8 ounces cremini mushrooms, finely chopped
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons vegan Worcestershire sauce
- 1 tablespoon flaxseed meal
- 1/4–1/2 teaspoon black pepper
- 16 ounces vegan ground beef (Impossible or Beyond Meat)
- 1/2 cup panko breadcrumbs
Mushroom Gravy
- 1/4 cup vegan butter, divided
- 1/2 onion, diced
- 4 garlic cloves, minced
- 8 ounces cremini mushrooms, thinly sliced
- 2 teaspoons soy sauce
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 cups vegan beef broth or vegetable broth
- Salt, to taste
- Parsley, for garnish
Instructions
- Sauté the onions for gravy: Heat 2 tablespoons of vegan butter in a large skillet over medium heat. Add the diced onion and cook until soft, about 4 minutes.
- Sauté the garlic and mushrooms for gravy: Add the garlic and sliced mushrooms and cook until mushrooms are soft and have released their moisture, about 6 minutes.
- Add remaining butter and seasonings: Add the remaining butter plus the soy sauce and black pepper. Once melted, sprinkle the flour evenly over the mixture and cook, stirring constantly, for approximately 1 minute to hydrate the flour.
- Add broth and simmer: Gradually stir in the broth, mixing often to prevent lumps. Simmer the gravy until it thickens to a creamy consistency, about 5-7 minutes.
- Season gravy: Taste and adjust seasoning with salt and additional black pepper if needed. Keep warm.
- Sauté onions for patties: In another large skillet, heat 1 tablespoon of vegan butter over medium heat. Add the diced onion and cook until softened, about 4 minutes.
- Sauté garlic and mushrooms for patties: Add the finely chopped mushrooms, garlic, and a pinch of salt. Cook until mushrooms are softened and moisture evaporates, about 3-5 minutes. Remove from heat and allow to cool slightly.
- Mix burger ingredients: In a large bowl, combine the mushroom and onion mixture with soy sauce, vegan Worcestershire sauce, flaxseed meal, black pepper, vegan ground beef, and panko breadcrumbs. Mix thoroughly until well incorporated.
- Form patties: Using slightly damp hands, scoop about 1/4 cup of the mixture and shape into round patties approximately 1/2-inch thick. Place them on a parchment-lined plate and repeat with the remaining mixture.
- Pan-sear patties: Heat a tablespoon of oil in a large skillet over medium-low heat. Cook the patties for a few minutes on each side until browned and cooked through. Cook in batches if necessary to avoid overcrowding.
- Serve: Arrange the cooked burger steaks over steamed rice. Generously pour the mushroom gravy over the patties and garnish with chopped parsley. Serve immediately and enjoy!
Notes
- Use vegan butter and vegan ground beef alternatives such as Impossible or Beyond Meat for best results.
- Ensure the mushroom moisture is cooked off before mixing into patties for better texture.
- Adjust seasoning in the gravy and patties according to your taste preferences.
- Use gluten-free breadcrumbs to make this recipe gluten-free if desired.
- Serve over steamed rice to keep it traditional Filipino style.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Filipino
