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
- ½ tsp. of dried thyme, optional
- 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.
- 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.
- 4 tbsps. of butter
- 4 tbsps. of flour
- 1 to 1-1/2 c. of meat broth, preferably homemade
- ½ c. of of sliced mushrooms (I used canned)
- steak sauce
- (add other herbs and spices you like — eg., paprika, cayenne, tarragon, rosemary…)
- 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.