Burger (not Salisbury) steak with mushroom gravy

Strictly speaking, a hamburger steak is made with only one kind of meat — beef. A burger, on the other hand, is the generic term for a patty made with minced meat or substitutes like vege-meat or vegetables. So, a burger steak is not necessarily a hamburger steak but a hamburger steak is always a burger steak.

A Salisbury steak, as invented by the carnivorous doctor James Henry Salisbury, is made with ground beef with or without other kinds of meat mixed in. Therefore, a Salisbury steak may be a hamburger steak or a burger steak. Or both, if you really want to be obsessive about it.

What I have here are pork patty steaks which makes them burger steaks but neither a hamburger steaks nor a Salisbury steaks. Why pork? Sam won’t eat beef. Or very rarely eats beef. The why is a long story but that’s really the bottom line.



  • 500 g. of ground pork
    1 onion, finely chopped
    4 cloves of garlic, finely minced
    1 tsp. of salt
    lots of freshly ground black pepper
    1 tbsp. of fine bread crumbs
    1 tsp. of dried parsley flakes, optional
    1/2 tsp. of dried thyme, optional

    For the mushroom gravy:

    4 tbsps. of butter
    4 tbsps. of flour
    1 to 1-1/2 c. of meat broth, preferably homemade
    1/2 c. of of sliced mushrooms (I used canned)
    steak sauce
    (add other herbs and spices you like — eg., paprika, cayenne, tarragon, rosemary…)


  1. Mix together all the ingredients for the burgers. Divide into six portions. Form each portion into a patty about half an inch thick. Grill or fry in an oil-free pan until nicely seared and just cooked through, about three minutes per side. Allow the burgers to rest while you make the gravy.

    Melt the butter in a small sauce pan. Add the flour, all at once, stirring to get rid of lumps. Cook, stirring occasionally, until the mixture is lightly to deeply browned (whatever your preference is), about three to five minutes. Pour in the broth in the thin stream, stirring as you pour. Stop pouring when you reach the desired consistency. Some people like very thick gravy, others prefer thin gravy. Add the mushrooms, season with salt, pepper, steak sauce and whatever herbs and spices you would like to add.

    To serve, place a burger on a plate (or line them up on a serving platter) and smother with gravy. Sprinkle with fresh parsley, if you like.

Quick Notes

If using fresh mushrooms, cook the mushrooms in the butter first, remove with a slotted spoon and keep warm in a bowl. Make the gravy as above, adding the mushrooms toward the end.

Cooking time (duration): 30 minutes

Number of servings (yield): 6

Meal type: supper


  1. cathyvean says

    wow!another great recipe to try.i have minced pork in the freezer,was thinking of making embutido.now i change my mind after seeing this recipe.i’ve tried cooking burger steak before but it wasn’t that good,since i didn’t follow any recipe.
    it’s my husband’s favorite.
    thank you ms. connie for sharing your great recipes.wink!;-)

  2. Tess Mercado says

    Thank you Ms. Connie, big help ka talaga sa aming mga mommy na naghahanap ng easy to prepare, budget friendly and masarap na food for our family.

  3. jem says

    Hi Ms. Connie.

    I just want to let you know how much I love visiting your website on a weekly basis. I enjoy reading your posts, most especially the different dishes/ recipes you share. When I am stomped on what to prepare for dinner or lunch, I get inspiration from your blog. I love trying out the different recipes you’ve shared here. Keep it up! I love the way you serve your dishes in a way that you don’t have to eat them with white rice all the time. Thanks!

    Greetings from jem of NJ.

  4. Connie says

    Tess, you’re welcome.

    Hi, Jem! Yeah, we love rice but we need a break from it too. :)

    Crisma, take note that I serve gravy on the side additionally. The girls were spooning the gravy on their rice!