• Menu
  • Skip to right header navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

CASA Veneracion: Online Cooking Class

Breakfast. Lunch. Dinner. Midnight Snack.

  • About
  • Cooking Class
  • Recipe Index
  • Search
  • Learn to Cook in 10 Weeks
    • How to Cook, Lesson 1: Know Your Ingredients
  • Recipes By Type
    • Appetizers & Snacks
    • Bread & Breakfast
    • Superb Soups
    • Chicken, Duck & Turkey
    • Fish & Seafood
    • Meatless
    • Mighty Meaty
    • Noodles
    • Rice & Grains
    • Sandwiches & Wraps
    • Side Dishes
    • Sweets & Desserts
    • Drinks
You are here: Home / Mighty Meaty / Burger (not Salisbury) steak with mushroom gravy

Burger (not Salisbury) steak with mushroom gravy

11/02/2010 //  by Connie Veneracion

Burger (not Salisbury) steak with mushroom gravy | casaveneracion.com
103shares

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

Print Pin
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 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
103shares
Mighty MeatyBurgers Ground Pork Keto (Low Carb) Mushrooms North American Pork

More Like This

The perfect partner of New Year's eve cocktails: Lemon Mint Mushrooms

Lemon Mint Mushrooms

Skewered Pork BBQ: the Christmas Version

Skewered Pork BBQ: the Christmas Version

Chicken Binakol: Think Tinola With Coconut

Chicken Binakol: Subtly Sweet Tinola With Coconut

Slow Cooker Pork Belly With Barbecue Sauce

Slow Cooker Pork Belly With Barbecue Sauce

Mushroom Salad With Lemon Butter Dressing

Mushroom Salad With Lemon Butter Dressing

Lettuce and Egg Salad

Lettuce and Egg Salad

Balsamic Pork Adobo With Pineapple Recipe

Balsamic Pork Adobo With Pineapple

Offal: Bull's testicles

Will Ketogenic Diet Finally End the Prejudice Against Offal?

Bursting with the flavors of garlic, onion, oregano, cayenne, paprika, thyme and pepper, this spicy Cajun-style Pork stew will warm up your chilly nights.

Cajun-style Pork Stew

Caesar Salad Dressing

Homemade Caesar Salad Dressing

30-minute Soy Honey Ginger Garlic Pork Chops

Soy Honey Ginger Garlic Pork Chops

How to Cook Kikiam (Que-kiam)

Kikiam (Que-kiam)

Previous Post: «Chicken Picante (Spicy Salsa) Chicken Picante (Spicy Salsa)
Next Post: Chico tree »

Reader Interactions

Comments

  1. 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. :)

  2. 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.

  3. 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.

  4. Crisma

    11/03/2010 at 9:26 am

    And the best part is.”.. . smother with gravy.”

  5. 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!

  6. 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

  7. u8mypinkcookies

    11/06/2010 at 1:54 pm

    yummmmm :) nakakagutom naman.

  8. 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. :)

  9. 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?

  10. bel cantero

    05/24/2012 at 9:48 am

    Is it ok also if i substitute beef instead of pork?

  11. 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.

Primary Sidebar

~ Recipes ~

  • Appetizers & Snacks
  • Superb Soups
  • Bread & Breakfast
  • Chicken, Duck & Turkey
  • Fish & Seafood
  • Mighty Meaty
  • Noodles
  • Rice & Grains
  • Sandwiches & Wraps
  • Side Dishes
  • Sweets & Desserts
  • Drinks
  • Meatless
  • Ovo-Vegetarian
  • Lacto-Vegetarian
  • Ovo-lacto Vegetarian
  • Vegan
  • Keto (Low Carb)

~ Popular Today ~

  • A Guide To Ramen Broth: Shio, Shoyu, Miso and Tonkotsu A Guide To Ramen Broth: Shio, Shoyu, Miso and Tonkotsu
  • What's the difference between sea salt and rock salt? What’s the difference between sea salt and rock salt?
  • Sinigang na manok (chicken and vegetables soup with tamarind extract) Sinigang na manok (chicken and vegetables soup with tamarind extract)
  • How to make: Tsokolateng tablea (Filipino hot chocolate drink) How to make: Tsokolateng tablea (Filipino hot chocolate drink)
  • Korean beef stew a la House of Kimchi: Deconstructed recipe from the Korean beef stew of the House of Kimchi (now defunct). Stewing beef is slow cooked with beef bones, seasonings and spices. Spicy Korean Beef Stew a la House of Kimchi

Footer

Hello There!

I'm Connie Veneracion: cook, crafts enthusiast, researcher, reviewer, story teller and occasional geek.

Read more about me, the cooks and the name of the blog. If you're wondering why commenting is off by default, read this.

I am on Pinterest, Youtube, Facebook and Instagram.

Not So Fine Print

Privacy & TOS ♥ Disclaimer ♥ Get In Touch (I don’t accept guest posts, I don’t give free links and I don’t do link exchanges. Exclude me from your round-ups too. Thank you.)

Except for public domain videos, stock images and screen grabs, all images and text © Connie, Speedy, Sam & Alex Veneracion. That means do not reproduce content without written permission from the blog owner.

Copyright © 2019 CASA Veneracion · ALL RIGHTS RESERVED · Powered by Apple, Canon, coffee & ramen.