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Juicy, savory, and smothered in rich mushroom gravy, this Vegan Filipino Burger steak is the ultimate comfort food. All you need is 11 simple ingredients and about 30 minutes to make!
If you love Filipino Spaghetti or our Filipino-Inspired Adobo Burgers, then you’re going to love this Vegan Filipino Burger Steak!
The dish is heavily influenced by American Salisbury steak and was made popular by Jollibee, an American-style fast-food restaurant that originated in the Phillippines. Unlike the Western version, which is almost always served over mashed potatoes, the Filipino version is served over fluffy white rice, making it an equally hearty, satisfying meal.
Now of course the traditional version isn’t vegan – but with a few simple swaps, we’ve created a plant-based take that’s just as rich, savory and comforting!
Table of Contents
- Ingredients You’ll Need
- Equipment Needed
- How to Make Vegan Filipino Burger Steak
- Recipe FAQs
- Can I serve this with mashed potatoes instead of rice?
- Can I make this recipe gluten-free?
- How do I keep the burger steak moist?
- Storage Instructions
- More Vegan Filipino Recipes YOu May Enjoy:
- Vegan Filipino Burger Steak with Mushroom Gravy Recipe Recipe
Ingredients You’ll Need
- Vegan butter: Used to sauté the aromatics for both the burgers and the mushroom gravy.
- Aromatics: A simple mix of onion and garlic adds savory depth to create a flavorful base for both the gravy and burgers.
- Mushrooms: Baby Bella mushrooms (also known as cremini mushrooms) add a hearty texture and additional umami flavor.
- Soy sauce: Adds a rich umami and saltiness that enhances the overall flavor.
- Flour: Thickens the gravy into a smooth, pourable consistency.
- Broth: Vegan beef broth keeps the gravy rich and flavorful. If you’re sensitive to sodium, opt for a low-sodium vegan beef broth or your favorite vegetable broth.
- Vegan Worcestershire sauce: Adds a tangy, savory boost and deepens the overall flavor.
- Flaxseed meal: Acts as a vegan egg replacer and helps bind the burger mixture together.
- Vegan ground beef: We’ve used both Impossible and Beyond Meat, and both work very well.
- Panko breadcrumbs: Helps absorb moisture while keeping the patties tender and juicy!
Equipment Needed
- Large skillet
- Spatula
- Large bowl
- ¼ cup cookie scoop (optional, but useful!)
How to Make Vegan Filipino Burger Steak
Make the Gravy
- Sauté the onions. Heat 2 tablespoons of vegan butter in a large skillet over medium heat. Add the diced onion and cook until soft, about 4 minutes.
- Sauté the garlic and mushrooms. Add the garlic and mushrooms and cook until the mushrooms are soft about 6 minutes.
- Stir in the remaining butter and seasonings. Add the remaining butter, plus the soy sauce and black pepper. Once the butter has melted, sprinkle the flour over top and cook, stirring constantly, for about 1 minute or until the flour is hydrated.
- Add the broth. Stir in the broth and simmer the gravy until thickened, mixing often to prevent clumping.
- Season to taste. Season with salt and additional black pepper to taste.
Make the Burger Patties
- Sauté the onions. Heat one tablespoon of vegan butter in a large skillet over medium heat. Add the onion and cook until softened, about 4 minutes.
- Sauté the garlic and mushrooms. Add the mushrooms, garlic, and a pinch of salt. Cook until the mushrooms are softened and the moisture has cooked of,f about 3-5 minutes. Remove from heat and let cool slightly. Transfer to a large bowl.
- Add remaining burger ingredients. Add the soy sauce, vegan Worcestershire sauce, flaxseed meal, black pepper, vegan ground beef, and breadcrumbs to the bowl with the mushrooms and onion mixture. Mix until well incorporated.
- Make the patties. Scoop about ¼ cup of the meat mixture into slightly damp hands and shape into round patties about ½-inch thick. Place them on a parchment-lined plate and repeat until all the burger mixture is used.
- Pan-sear until browned and cooked through. Heat a tablespoon of oil in a large skillet, then cook the patties for a few minutes on each side or until browned and cooked through. Cook in batches, as needed.
- Serve. Arrange the cooked burger steaks over steamed rice and generously pour the gravy over. Top with chopped parsley and enjoy!
Recipe FAQs
Can I serve this with mashed potatoes instead of rice?
Absolutely! While steamed white rice is the traditional base, vegan mashed potatoes are a great, more Westernized favorite.
Can I make this recipe gluten-free?
To make this recipe gluten-free, a few necessary swaps are needed. First, replace the traditional soy sauce with tamari. Second, replace the all-purpose flour with a gluten-free flour blend. Lastly, use gluten-free panko breadcrumbs instead of regular ones.
Note that we haven’t tested this ourselves, but based on our recipe testing experience, the results should be similar.
How do I keep the burger steak moist?
The most common cause of dry burger steaks is over-cooking at high heat. To keep your steaks as juicy as possible, cook over medium heat until just cooked through, then let rest for a few minutes before serving.
Storage Instructions
Store the burger patties and mushroom gravy in separate airtight containers in the refrigerator for up to 3 days.
More Vegan Filipino Recipes YOu May Enjoy:
Filipino
Filipino Spaghetti (Vegan)
Filipino
Vegan Filipino Barbecue
Filipino
Filipino Coconut Milk Adobo
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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Vegan Filipino Burger Steak with Mushroom Gravy Recipe
- Total Time: 30 minutes
- Yield: 4-6 servings
- Diet: Vegan
Description
Juicy, savory, and smothered in rich mushroom gravy, this Vegan Filipino Burger steak is the ultimate comfort food. All you need is 11 simple ingredients and about 30 minutes to make!
Ingredients
Mushroom Gravy
- 1/4 cup vegan butter, divided
- 1/2 onion, diced
- 4 garlic cloves, minced
- 8 ounces cremini mushrooms, thinly sliced
- 2 teaspoons soy sauce
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 cups vegan beef broth or vegetable broth
- Salt, to taste
- Parsley, for garnish
Burgers
- 1 tablespoon vegan butter
- 1/2 onion, diced
- 3 cloves garlic, finely minced
- 8 ounces cremini mushrooms, finely chopped
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons vegan Worcestershire sauce
- 1 tablespoon flaxseed meal
- 1/4–1/2 teaspoon black pepper
- 16 ounces of vegan ground beef (works well with both impossible or beyond meat)
- 1/2 cup panko breadcrumbs
Equipment Needed
- Large skillet
- Spatula
- Large bowl
- ¼ cup cookie scoop (optional, but useful!)
Instructions
Make the Gravy
- Sauté the onions. Heat 2 tablespoons of vegan butter in a large skillet over medium heat. Add the diced onion and cook until soft, about 4 minutes.
- Sauté the garlic and mushrooms. Add the garlic and mushrooms and cook until the mushrooms are soft, about 6 minutes.
- Stir in the remaining butter and seasonings. Add the remaining butter, plus the soy sauce and black pepper. Once the butter has melted, sprinkle the flour over top and cook, stirring constantly, for about 1 minute or until the flour is hydrated.
- Add the broth. Stir in the broth and simmer the gravy until thickened, mixing often to prevent clumping.
- Season to taste. Season with salt and additional black pepper to taste.
Make the Burger Patties
- Sauté the onions. Heat 1 tablespoon of vegan butter in a large skillet over medium heat. Add the onion and cook until softened, about 4 minutes.
- Sauté the garlic and mushrooms. Add the mushrooms, garlic, and a pinch of salt. Cook until the mushrooms are softened and the moisture has cooked off, about 3-5 minutes. Remove from heat and let it cool slightly. Transfer to a large bowl.
- Add remaining burger ingredients. To the bowl with the mushrooms and onion mixture, add the soy sauce, vegan Worcestershire sauce, flaxseed meal, black pepper, vegan ground beef, and breadcrumbs. Mix until well incorporated.
- Make the patties. Scoop about ¼ cup of the meat mixture into slightly damp hands and shape into round patties about ½-inch thick. Place them on a parchment-lined plate and repeat until all the burger mixture is used.
- Pan-sear until browned and cooked through. Heat a tablespoon of oil in a large skillet over medium-low, then cook the patties for a few minutes on each side or until browned and cooked through. Cook in batches if needed.
- Serve. Arrange the cooked burger steaks over steamed rice with a generous pour of gravy. Top with chopped parsley and enjoy!
Notes
- Gluten-free: To make this recipe gluten-free, replace the traditional soy sauce with tamari, replace the all-purpose flour with a gluten-free flour blend, and use gluten-free panko breadcrumbs instead of regular ones. Note that we haven’t tested this ourselves, but based on our recipe testing experience, the results should be similar.
- How to keep the burger steak moist: Over-cooking at high heat is the most common cause of dry burger steaks. To keep your burger steaks as juicy as possible, cook over medium heat until just cooked through, then let rest for a few minutes before serving.
- Storage: Store the burger patties and mushroom gravy in separate airtight containers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stove Top
- Cuisine: Filipino
