Vegan Burger Steak (Filipino-Style Salisbury Steak)
Servings 6 patties
Equipment
- Mixing bowl
- baking tray
- cast iron skillet or sauté pan with lid
Ingredients
FOR THE BURGER PATTY
- 12 oz (0.75lbs) plant-based "meat" (I used the Impossible Burger - see notes)
- ¼ cup panko bread crumbs
- 1 tbsp vegetarian "oyster" sauce or mushroom stir fry sauce
- 2 tsp brown sugar or any sweetener of choice
- 1 tbsp low sodium tamari or low sodium soy sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp black pepper
- ¼ tsp kosher salt
FOR THE GRAVY
- 1 medium (1 cup) yellow or white onions thinly sliced
- 3 cloves (1 tbsp) garlic minced
- 2 tbsp fresh parsley chopped
- 1 cup portobello mushroom chopped
- 1 cup mushroom broth or vegetable broth
- ¾ cup full fat coconut milk
- ¼ cup water
- 2 tbsp corn starch
- 1 tbsp low sodium tamari or low sodium soy sauce
- 1 tbsp vegetarian oyster sauce or mushroom stir fry sauce
- 2 tbsp vegan butter
- 2 tsp brown sugar or sweeter choice
- ¼ tsp poultry seasoning (optional)
- 1 sprig fresh rosemary (optional)
- salt & black pepper to taste
Instructions
FOR THE BURGER PATTY
- Place plant-based "meat" in a mixing bowl.
- Add all ingredients such as the panko bread crumbs and seasonings. Using a spatula (or with clean hands), mix burger patty ingredients until well combined. Texture should be firm enough to bind together. If consistency is loose, add a tablespoon more of panko bread crumbs at a time.
- Divide mixture into six and form into patties.
- Place on a baking sheet and let it chill for thirty (30) minutes to firm up.
- Preheat skillet or sauté pan to medium heat. Coat with a little bit of cooking oil.
- Remove patties from fridge and prepare to cook. Sear patties on skillet to brown on each side. You don't necessarily have to cook completely, just enough to get a "crispier" exterior. Remove patties from skillet. Depending on the size of the skillet, you may have to work in batches.
- Remove patties from skillet and set aside.
FOR THE GRAVY
- Using a small mixing bowl, create a corn starch slurry by mixing water and corn starch. Mix until cornstarch has fully disoloved.
- Re-coat the same skillet with a little bit of cooking oil. Toss in onions and sauté for 5-10 minutes or until caramelized (softened brown).
- Add garlic, parsley, and mushrooms. Mix with onions until mushrooms have shriveled in size.
- Reduce heat to medium low heat. Pour liquid ingredients such as broth, coconut milk, and corn starch slurry. Mix and allow gravy to simmer until liquid has thickened. This should take between 4-7 minutes depending on your stove.
- Add the rest of the seasonings and ingredients such as tamari, vegetarian oyster sauce, butter, sugar, and seasoning / herbs.
FINISHING TOUCHES
- Add burger patties back in the gravy and coat in the sauce. Turn heat to low and allow to simmer with a lid on for 3-5 minutes.
- Season with salt & pepper to taste and serve with a bed of rice, vegetables, or potatoes.
- Enjoy!
Notes
- Plant-Based "Meat" Substitutes - I, personally, love using Impossible Meat Burger as it's neutral in taste (unseasoned) and soaks flavor well. You may also use Beyond Meat, however, it does have a distinct flavor. You can also use your favorite burger patty (pre-made or homemade) but keep in mind, it will affect overall taste of this recipe.
- Vegetarian Oyster Sauce or Mushroom Stir Fry Sauce - You can find this at any Asian grocery store as it gives a deep savory-sweetness that is comparable to Filipino flavors. If you'd rather go for an American-style Salisbury steak flavor, vegan Worcestershire sauce would work in your favor instead of oyster sauce.
- Mushroom Broth / Vegetable Broth - Whichever you may have on hand. Since this is a mushroom gravy, highly recommend picking up mushroom broth. Vegetable broth or paste, such as Better Than Bullion, is highly recommended over standard vegetable broth.