Name: Burger (not Salisbury) steak
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 to 6
Ingredients: 500 grams ground pork; 1 onion (finely chopped); 4 cloves garlic (finely minced); 1 teaspoon salt; freshly ground black pepper; 1 tablespoon fine bread crumbs; 1 teaspoon dried parsley flakes (optional); 1/2 teaspoon dried thyme (optional); 4 tablespoons butter; 4 tablespoons all-purpose flour; 1 to 1 and 1/2 cups bone broth; 1/2 cup button mushrooms (sliced (canned is okay)); salt (to taste); pepper (to taste); steak sauce (to taste); mixed herbs (optional)

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.

Burger (not Salisbury) steak

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Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: to 6

Author: Connie Veneracion

Ingredients

For the burgers

500 grams ground pork
1 onion finely chopped
4 cloves garlic finely minced
1 teaspoon salt
freshly ground black pepper
1 tablespoon fine bread crumbs
1 teaspoon dried parsley flakes optional
1/2 teaspoon dried thyme optional

For the mushroom gravy

4 tablespoons butter
4 tablespoons all-purpose flour
1 to 1 and 1/2 cups bone broth
1/2 cup button mushrooms sliced (canned is okay)
salt to taste
pepper to taste
steak sauce to taste
mixed herbs optional

Instructions

Make the burgers

Mix together all the ingredients for the burgers. Divide into six portions. Form each portion into a patty about half an inch thick.

Make the mushroom 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.

Complete the dish

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.

Burger (not Salisbury) steak with mushroom gravy

Comments

cathyvean
11/02/2010 at 3:25 pm
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!;-)
- Connie
  11/02/2010 at 3:26 pm
  Don’t forget the gravy. :)
Tess Mercado
11/02/2010 at 4:01 pm
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.
jem
11/03/2010 at 1:36 am
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.
Crisma
11/03/2010 at 9:26 am
And the best part is.”.. . smother with gravy.”
Connie
11/03/2010 at 9:32 am
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!
Lhet
11/03/2010 at 7:24 pm
hi Connie… ay naku correct ka dyan Con, even my kids, ginagawa nilang soup ang gravy in terms of gravy lang ang pag uusapan. minsan nga, di lang spoon ang ginagamit nila sa gravy eh! minsan talagang sandok na din… LOL God bless….
- Connie
  11/03/2010 at 8:22 pm
  HAHAHA When we use the gravy boat, they really POUR the gravy over the rice. Literally.
  - Crisma
    11/04/2010 at 8:56 am
    Really yummy naman talaga ang gravy, Connie… more so your kind of gravy! Parang pwedeng sabihin ni Burger kay Gravy… “you complete me!” ;)
    - Connie
      11/04/2010 at 11:22 am
      Ang sweet naman! hehehe
u8mypinkcookies
11/06/2010 at 1:54 pm
yummmmm :) nakakagutom naman.
jenny
12/08/2010 at 4:02 pm
hi miss coney, I’m new in cooking. Just wanna ask how do you clean the ground meat before cooking. Do you wash it water or something else? thanks
- Connie
  12/08/2010 at 5:57 pm
  No you don’t wash it. Just cook it. And my name is Connie. :)
bel cantero
05/24/2012 at 9:47 am
Hi Connie! Thanks for your blog…i am inspired to cook. Regarding the meat broth, is it ok if i use beef bouillon cube?
bel cantero
05/24/2012 at 9:48 am
Is it ok also if i substitute beef instead of pork?
Connie Veneracion
05/24/2012 at 9:51 am
Bel, re bouillon cubes: depends what kind. If you’re talking about Knorr or Maggi, in my opinion, they suck. :)
The answer to your second question is in the first two paragraphs of the post.

Burger (Not Salisbury) Steak With Mushroom Gravy