Burger steak and fries with onion gravy, why not? As a passionate cook, I had more time to whip up many dishes during the COVID-19 quarantine, here in the Philippines. Cooking is therapeutic for me. Especially, when the pandemic happened, and we were forced to stay at home most of the time. It was a stressful time and still is.
Burger Steak with Fries and Gravy
Anyway, I’ve always loved the Burger Steak of Jollibee. For a long time, Jollibee fanatics enjoyed their Ultimate Burger Steak. It came with either sunny side up egg and french fries or mashed potatoes. It’s my favorite from the food joint, along with Champ and Supermeal – which comes with Chicken Joy, burger steak, spaghetti, rice, and a drink. This October, Jollibee brought back the Ultimate Burger Steak and Champ burger.
Going back to my homemade burger steak, I did the mini version, which is not only cute but also quicker to prepare. I used Australian ground beef. The potatoes are regular ones, and I mixed red and white onions for the gravy.
A Simple Meal for Family of Three
The meal I prepared fed me, mommy, and Jing during lunch. It’s so easy to make the burger steak. I mixed half a kilo of ground beef, a moderate sprinkling of salt, sugar, and pepper. The beef has to marinate in the fridge for about 30 minutes.
Do you like herbs or Korean chili pepper, and extra salt? You can easily add these to customize your preference. My burger steak is a simple version. I like lightly seasoned meals during ordinary days.
The potatoes go in the frying pan at high temperature. I lower the heat a bit after I put the potatoes in. It keeps the potatoes golden brown. Also, I drizzle a bit of truffle oil on the fries. We love carbohydrates here in the Philippines. That said, there’s also steamed rice in a burger steak meal. That’s double the carbs from potatoes and rice! You can never have too much of the two, I tell you.
Lastly, I used two kinds of onions. The red ones give the spicy flavor and the whites a sweet hint. Mixing the two makes a thick, flavorful gravy. You can use specialty flour when making your gravy. Mine is all-purpose flour, which I always have in stock.
Why You’ll Love The Homemade Version
Australian Beef – The cows from the land down under are famous, not only for its milk. Its meat is also popular over the world. The first meat I tried from Australia is their wagyu. It was juicy and has a distinct taste. Cooking Australian meat is also quick because of its tenderness.
Potatoes – Filipinos are mostly potato lovers. We love French fries. It’s one of the most popular preparations of potatoes here. Personally, I love any potato dish like mashed and baked.
Onions, flours, and seasoning – The combination of two onions, thick sauce, soy sauce, pepper, and salt give this burger steak and fries a creamy texture. Foodies will love the homemade version of a Pinoy fast-food favorite.
Easy to prepare – It took me about an hour to finish cooking everything. What I love to do is slice everything first. I marinate first, too, if I need to. Then, I proceed with cooking after all the slicing, etc.
Burger Steak, Fries, and Onion Gravy
- Frying pan
- 1/2 Kilo Australian ground beef 70/30 meat to fat ratio
- 1 Kilo Potatoes Sliced into wedges
- 1/4 Kilo Red onions
- 1/4 Kilo White onions
- 1 Tsp Salt
- 2 Tsp Ground black pepper
- 1 Pinch Sugar
- 1 Tsp Soy sauce less or more, depending on your taste preference
- 3 Cups Canola oil For shallow frying
- 2 Tbsp APF (All-purpose flour)
- 3 Cups Purified water
- Gather ingredients.
- In a mixing bowl, put together one teaspoon of black pepper, 3/4 teaspoon of salt, and a pinch of sugar. Add the ground Australian beef and mix with hands. Cover with cling wrap or silicone bowl cover chill in the fridge for 30 minutes.
- While the ground beef is marinating, slice the potatoes and onions.
- Divide the ground beef into bite-size pieces or bigger portions (optional). Pat the meat until it looks like a burger. Continue with the other portions until all ground beef turn into patties.
- Put the frying pan on high heat. Add 1 cup canola oil and wait until piping hot.
- Fry the patties leaving spaces between the meat. Turn the heat into medium while cooking. Brown the patties on each side and wait for the oozing blood from the meat to minimize. Take out the burgers when already brown and no blood comes out after poking with a knife. This is a medium to well-done burger.
- Use another frying pan with 1 1/2 cups of canola oil to cook the potatoes. Wait until the potatoes are golden brown and crispy on the outside. Use a strainer to get off some of the canola oil from frying. Put in a bowl and sprinkle some salt, but don't cover the potatoes.
- Cook the onion gravy using the frying pan from the burgers. Add the remaining canola oil. Cook the onions until almost caramelized. Add the flour and stir with the onions. The mixture shold be golden brown before adding water into it. Cook in high heat once the water is added. Add salt, soy sauce, and pepper to taste.
- Put the burgers and potatoes together. Drizzle some truffle oil to the potatoes and onion gravy to the burgers. Add steamed rice and Enjoy!