So some of you are
requesting that: "Let's also have a steak night
or let's also have steak dinner but the problem is we want
it soft, we want it affordable." There it is, right? So before we go on that
grandeur steak, let's make first an easy affordable version of
Burger Steak with Mushroom Gravy. It's very easy to do and
it is restaurant style. You will really feel that you're eating on your
favorite steak restaurant and it's even smoking. So first, let's start. Because the partner of this should
be rice or mashed potato. Then my sister told me: "Yellow rice seems to
be a good option too." Because before, when we would eat
on Fast Food, on the food court, since there are sizzling
restaurants, right? And then the
rice is yellow. It seems that it can
entice you more, right? That you want to have extra rice,
extra gravy with matching sauce. So let's make first
the yellow rice. I have here 2 cups of uncooked rice and I'm just
going to put here 1 to 2 tsps. of turmeric powder. That will make it yellow. And 1 tbsp of banana ketchup. And then into that, you're
going to put 3 cups of water. So there, you just cook it. You don't need to
cook on a pink cauldron. Okay. And then you can
also have it in rice cooker, you just put the lid and let's
cook it until the rice is cooked. Next, let's make
our burger already. So this is so simple,
very very easy. I have here finely
chopped white onions. You are to combine
the ingredients first. This is bread crumbs,
2 tablespoons. We're putting bread crumbs,
this will be the binder. If you don't have fine
bread crumbs since in some places, it's hard to find
fine bread crumbs, right? If you have old bread,
you just food processor it or if you have Japanese
Bread Crumbs, the Panko, you food processor it too or use a
mortar and pestle until it's grounded or if there's really none,
you just use all-purpose four. This is Evaporated Milk,
it will give tenderness. It's amazing, right? Tenderness into your burger steak. In some places, it's hard to find Evaporated
Milk then you can use heavy cream, right? You may use heavy cream
or thickened cream. This is worcestershire sauce,
you can also use soy sauce. Ground black pepper
and this is iodized salt. 2 eggs. Right? Before you put your beef or your
meat, you mix your ingredients first. It's very simple, right?
There's no complication. We don't want life complicated so
let's just keep it simple but delicious. And then I'm going to get the ground beef,
so I have refrigerated it of course. This is 1 kilo of ground
beef with a bit of fats. About 80% to 90%. It means that 80% to 90% lean
and then the fat content is 10%. And then you may use
your bare hands on it. Right? So you bind it together, it's like you're
kneading a bread until it becomes smooth. You may also use
mixer on it. Others who don't touch meat, they
use a mixer with propel attachment. Me, I like that
I can feel it. There it is, right? You can really feel it. Handmade with love,
made with love. So you mix it thoroughly so that your burger
steak would really bind and wouldn't be crushed while you are going
to cook it for later. Okay,
so there. So you can see, once it is
well-combined already, your ingredients are evenly
distributed too, you smell it. "Oh! It smells delicious." The smell is delicious,
it really smells burger already. So you can also use
this for meatballs but I really develop this recipe
perfect for burger steak. You can also have this
as filling for bread, right? I just feel that it's
for rice and gravy. So now, the next step is you
want to divide it into patties. Me, I find this very useful,
this is wrap for sandwich, right? You can buy this. For example that you're anti-plastic,
you may also use parchment paper. No problem. Me, I enjoy using this. So I'm just using an ice cream
scooper just to make it even. So one coat with
a bit extra, right? So you just roll it into a ball and
you just put it here in the middle, right? And then you just flatten it. You just flatten it. So there, you already
have your burger. So it's a bit uneven. You just roll it a bit,
just a bit roll. Okay and then you have
your burger steak already. Now me, I use this tool
because it becomes more even. You can just buy this online,
Department Stores have this too. We call this the
burger press. Is that really the name or
I did just guess for it. Is it really burger press? Burger molder,
anyway you search it. I will just have it
put in the screen. As I know, it's burger press and
then you just press it like that. There it is, right? More professional yet
this wasn't even full. Just kidding. Again. So there. There it is, right?
It becomes more even. It really looks professional that as if
you're eating on a fancy restaurant. There it is, right?
So there it is. And then you
just pile it up. But again,
you don't have this. Oh my! Just do
it manually. To make it more even,
you can even use a small plate. So you put it there. Right? You can use a small
plate to flatten it or if you have
cookie molder, right? Of course, I have the burger
press and I enjoy using it. There it is, right? It is even. This one is not that fair, my
pressure on the other one is stronger. So there. Okay, so I just finish molding
the burgers, right? You may refrigerate it 24 hours
and then you freezer it or you may also put it
directly in the freezer or you may also directly cook it
if you're excited like me, right? I am excited today so
I will cook it already but before that,
let me check the rice. Okay, so the cooking of
rice is still continuing. By the time you finish cooking this,
hopefully the rice is cooked too. But let's prepare the gravy first,
this is the Mushroom Gravy. I'm just going to
get a wire whisk. So for the Mushroom Gravy,
this is very very simple. I have here water. I am gonna combine it
in my small casserole first. Evaporated Milk. This is flour,
all-purpose flour. This is soy sauce, this is the one
that will make your gravy brown and then I'm putting broth cube,
this is 1 pc of beef broth cube. If you don't like using this,
you can use chicken powder. You can also use the organic
vegetable broth cube, no problem. So the flame hasn't
been turned on yet, okay? And then I'm using 1 can of
Jolly Mushroom, the sliced one. I will put that mushroom
already, right? The sliced mushroom. Because for it's flavors to really spread
and then the butter, you put it on last part because you want the fresh flavor,
the butter is really grandeur, right? Just like human,
on the last part. Late entrance so that
it would be fresh, right? The butter is so diva. But it's really true that even you
put the butter at last or it's late, it really changes everything, right?
It's really the one that gives life. It's true okay because when I was developing this recipe,
I have always said that something is lacking, right? That is because I have
forgotten to put butter. The butter is on other level because you would
really feel the emptiness when it isn't included. That's what we
want on life, right? That you can really feel
what's missing, right? You're not able to
live without having it. Fantastic, It seems like I have get to
insert a pulled-up quote for the butter. So you just have
to mix this, right? Just mix it lightly with a wire whisk while you're
cooking it just to prevent lumps from forming. The rice is over here, see?
It's nearly cooked too. When the rice is cooked,
I have here butter. You will also put it on the last part
so that it would be fresh, okay? You put it on the last part. So while you're cooking this
if you are able to multi-task, you may also start
to cook burger steak. You can use a cat iron skillet,
you can also use a non-stick pan. There's no problem. When it is "sizzling",
you're to serve it here too. Or maybe what I'll do,
I am gonna use this on serving, this small cast iron of mine and then I am
gonna cook my burger steak in this big one. Okay, and let us
have a concert already. So I'm using butter so that
it would really be tasty. Into the pan. Make sure to coat the
pan thoroughly first to really prevent the
burger from sticking. Well, if you're using non-stick pan,
there would be no problem. Let's open our concert paraphernalia
so that it would not really be smoking and then you just
put the burger. So there it is, right?
It is professional. It would really go back to
it's state for a bit, don't worry. If you're going to prepare another batch, you
can recycle the plastic to avoid it getting wasted. So the cooking time for your
burger is about 1-2 minutes per side. Don't flip it simultaneously so that it would
really brown and you prevent it being crushed because remember that the extender
for this is few only so it's really pure beef. So let's try to
flip this one, right? See how nice? Oh! There. It's not seared, okay? I just
really want it to turned a bit brown. It's not easily destroyed, right? There it is, right? That's what happens when
the mixture is proper and right, it wouldn't be easily destroyed
just like your relationship. With proper compatibility,
it wouldn't easily destroyed. So like the burger patty, right? And then look, the
gravy is becoming thick. Remember that you just need to
boil it for the starch to become stable and then I can put some
black pepper on my gravy. It doesn't need that you
still need to crush it like this, the crushed one is
already good though. I just feel on video and
when on picture, right? So that it will look fancy,
kidding aside. You mix. So there. Because of saying it's fancy,
this might get seared already. You put it there. Do not overcook. Because there
is what you call... I will turn off the flame first for it may
become seared because of too much talk. There is what you call the "carryover
cooking" which means...right? Which means when you cook the meat
and you have removed it from here, the cooking would still continue even
on plate because the surface is hot. On it's inside and
into it's outside. So what you want to do is
you want to trap the moisture. To avoid losing the moisture, you cover it with
aluminum foil and it's cooking would still continue. That is called
"carryover cooking". Right? That's why you don't want- So it's carryover. The foil has been
carried away. So there, let's
cover it like that. So do not overcook. And then the gravy,
it's boiling already. Just the perfect thickness,
perfect consistency. You may put your butter already
and then turn off the flame. That's it. And then let's continue
cooking the burger. You just clean
the pan. Me, I use a paper towel to clean it
so that every batch is pretty. Again if you want the burger
party with cheese, you use that. On where you are happy. Right now, I am happy with the rice and
then this burger, I can put it in refrigerator. Let's check the rice. So there. So the rice has
been cooked already. The rice is cooked already,
I'm going to put in the butter. About 1 to 2 tbsp. So let's put it all because we
are happy with the butter, right? So you put it all on that
and then you just toss it. Oh! It's hot. Just toss it like that and don't
forget to turn off the flame. The flame is open. Let me try. You cover it again and
then going back here. There it is, right? It looks so professional, right? And of course, you can also have that
that you're gonna sell frozen burger steak. Right? I'll try this. I really taste it all even though I test it
many times, I make sure that I taste it. Good. Now, we're almost done. Next is we are gonna
plate that already. Okay now,
let's sizzle. So there's even a
sizzle dance, right? So... It may felt embarrassing
to share this. My traditional sizzling plate,
I don't know where I put it so I am going to
order those already but for the mean time, let's use
this so that it's more colorful, right? So first... Oh! It's already hot here. You put a bit of butter
here on the sizzling pan first. Basically, you are not
gonna cook here anymore. You can also cook here
just like a while ago, right? You are to cook your burger here but for
now, I use it for plating purposes already. So that for example there's
only of two you who will eat, so it is really two for
you have a date. The blue is for you and
the orange is for your date. You just cook the burger steak
here so that it's only one you know? So just one set up only, right? You are also to eat here,
just be careful. So first, let us
get some rice. You are just really heating that
since your burger is cooked already. I do the rice first. I don't know but for some reason,
I do want the bottom to get seared and then you put some
vegetables, these are just carrots. I don't cooked the carrots already, okay?
Because me personally, I like it really crunchy but if you want to cook it,
then it is on you already. You may saute it first. And then you put
your burger steak. So it's really three so
that it's I LOVE YOU. This, what I do here
is I put it like that. Okay so now,
the gravy. It's fantastic, right?
It's really fancy. Some parsley. So there. That's it already. Let's take a picture. Okay. So your Sizzling Burger Steak is ready. Oh my! Be careful. This is a terrifying
tasting part, my God! So there. So of course,
let's taste it already. Although it's terrifying
for I may get burn. Oh my! Fine, let's try this. This is what I am saying that
the beneath seems to get seared. See? Oh my! Can it be seen? You show it to them. Right? I don't now but it seems to bring
back so many good memories. That when we go to mall back then
then we're gonna eat in Food Court after. Those sizzling restaurants there. I am feeling it here first. So good. You will see how tender
the Burger Steak is. There it is. And what really helps
for it to tender is the milk. So there, it is even smoking and
I'm sweating already but that's okay. What's just nice is when you're
in house, so there it's extra gravy. You just pour it there. Actually, this is also
effective, right? It's also good that you get to
eat here in the cast iron skillet. Before I bid goodbye,
just another bite. So good. So don't wait anymore, right? It's not that good that
you wait for too long. Make this already,
this is very simple. If you still don't have sizzling then
you use the pan as sizzling first. Right? Happy cooking. Please stay extra safe. I'm going to see
you really soon :)
