Burger Steak with Smooth Mushroom Gravy

A silky mushroom gravy that coats browned beef patties generously.

Ingredients

Burger steaks

• 4 Highlands Gold Angus beef patties, 452 g total
• 1 tsp neutral oil
• Black pepper, to taste

Hidden-mushroom gravy

• 200 g fresh mushrooms total; 120 g shiitake + 80 g mixed mushrooms; exact proportions aren't critical
• 2 tbsp (28 g) butter
• ½ medium onion, about 50–60 g, finely chopped
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1½ cups (360 mL) beef broth
• ½ cup (120 mL) all-purpose cream
• 1 tbsp soy sauce
• 1 tsp Worcestershire sauce
• ¼ tsp ground black pepper
• ½ tsp sugar, optional
• Salt only after tasting

Method

• Trim tough mushroom stems and roughly chop. Cook beef patties according to their packet directions, ensuring their centres reach 71°C. Remove, keeping the browned pan juices.
• Brown mushrooms in 1 tbsp butter for 6–8 minutes. Add onion for 3 minutes and garlic for 30 seconds. Add 240 mL broth, scrape the pan and simmer 2 minutes.
• Blend the mushroom mixture until smooth; strain if an especially silky texture is wanted. Melt the remaining butter and cook the flour into a pale roux.
• Gradually stir in the blended mixture and remaining broth. Add cream, soy sauce, Worcestershire sauce, pepper and optional sugar. Gently simmer until the gravy coats a spoon.
• Taste before adding salt. Return patties and warm through, then serve with rice and plenty of gravy.

Before you cook

Read the ingredient labels for allergens, especially seafood, soy, wheat, dairy and eggs. Prepared sauces and seasoning powders vary in saltiness, so taste before adding more. Cooking times are guides; check doneness in the actual batch.

Cook poultry and reheated leftovers to 74°C, ground meat to 71°C, and fish to 63°C. FoodSafety.gov cooking guidance ↗