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I was that kid who loved Burgers Steaks and Mushroom Gravy, especially the one from the local fast food chain, Jollibee! So this Vegan Jollibee Style Burger Steaks and Mushroom Gravy is inspired by my favourite growing up. The patties are made of a mix of mushrooms and tofu and can be made gluten-free too!

JOLLIBEE BURGER STEAKS AND GRAVY

Jollibee is local fast food chain in the Philippines, that’s also opened a lot of branches worldwide. Jollibee has been synonymous to fast food here in the Philippines, competing with fast food chains like Mcdonald’s, KFC, and Burger King. What makes Jollibee unique though is that’s its 100% Filipino ad homegrown, and the dishes offered are suited to the Filipino palate.

Jollibee’s most know for its fried chicken of ‘Chicken joy’ and all kids probably love Chicken Joy, and I do too, but I prefer Jollibee’s Burger Steak with Gravy over Chicken Joy any day.

And their Burger Steaks with Mushroom Gravy is the inspiration behind this recipe.

THIS VEGAN VERSION

This vegan Burger Steaks and Mushroom gravy recipe doesn’t use any mock meats—just a mix of tofu and mushrooms, so in terms of texture it’s of course not like vegan plant-based burgers you can get that have a very meaty bite to it, very similar to actual meat. The mushrooms give these patties a very nice bite and umami though, and the tofu adds to the texture of the patties, and also helps bind everything together.

MUSHROOMS

Soak your dried mushrooms in boiling hot water fo 10-15 minutes. You can also soak these overnight. Don’t discard the liquid from the mushrooms!

This can be used for the gravy. Once the mushrooms are rehydrated, squeeze out excess liquid. Chop these mushrooms until fine/minced. If using fresh shiitake mushrooms, simply minced these as well.

THE BURGER STEAKS MIX

• dry shiitake mushrooms (6 small pieces), soaked
• fresh oyster mushrooms oe other mushrooms of choice, finely chopped or minced (see recipe notes below)
• extra firm tofu or tokwa
• small onion finely diced
• garlic minced
• vegetarian oyster sauce
• dark mushroom soy sauce optional (see recipe notes below)
• Salt and pepper to taste

BINDER AND HOW TO TEST OUT YOUR PATTIES

Test out the mixture and then shape into a patty to see if it holds up well. If the mixture is a little wet and sticky, you can add 1-2 tbsp more of bread crumbs or flour. The bread crumbs/flour will help absorb some of the moisture.

PREPARING YOUR PATTIES

Divide the mixture into 6-7 portions. Get a generous handful of the mixture, shape into a ball, and then flatten into a patty that’s around 3/4-inch (~2 cm) thick.

COOKING THE BURGER PATTIES

• To cook: Heat a medium or large non-stick pan over medium. Once hot, add some neutral oil or butter and spread over the pan. Leave to heat and once hot, place 3-4 patties (depending on the size of your pan). Cook for 2-3 minutes on each side of until nice and golden brown. Flip over and cook the remaining side.
• Repeat this for the rest of the patties.

Look at that cross-section!

THE MUSHROOM GRAVY

I simply mixed together:

• vegetable broth or water from the mushrooms, room temperature
• all-purpose flour
• Dash of pepper
• soy sauce
• Salt to taste
• vegan butter or olive oil

Full recipe is below!

COOKING THE GRAVY

Over medium heat, allow the gravy mixture to come to boil. Continue to mix until the gravy boils and starts to thicken. Taste the gravy and feel free to season with more salt and pepper, to taste, if needed. Turn off the heat.

SERVE YOUR BURGER STEAKS WITH GRAVY AND ENJOY!

Option: fried garlic for that extra crunch and flavour! Because who doesn’t love garlic, right?

STORING LEFTOVER PATTIES OR MAKING BIG BATCHES

You can pan-fry all the patties and freeze the cooked ones. To reheat, simply pan-fry them from frozen on a non-stick pan.

OTHER FILIPINO RECIPES YOU MIGHT ENJOY:

• Adobo
• Bola-Bola (Filipino Meatballs)
• Tokwa’t Baboy
• Filipino Kaldereta or ‘Meat’ Stew
• Mushroom Tocino
• Filipino Fried Garlic Rice
• Filipino Lumpiang Gulay or Fried Vegetable Spring Rolls
• Filipino “Pork” Barbecue
• Crispy Tofu Sisig
• Tofu and Mushroom Salpicao

Vegan Jollibee Style Burger Steaks and Mushroom Gravy

5 from 3 votes

I was that kid who loved Burgers Steaks and Mushroom Gravy, especially the one from the local fast food chain, Jollibee! So this Vegan Jollibee Style Burger Steaks and Mushroom Gravy is inspired by my favourite growing up. The patties are made of a mix of mushrooms and tofu and can be made gluten-free too!

Print Recipe Pin this Recipe Rate this Recipe

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Course Main Course

Cuisine American, Asian, Filipino, Fuision, Southeast Asian

Servings 7 patties

Calories 97 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

Burger Steaks

• 6 small pieces dry shiitake mushrooms , soaked
• 1/2 lb fresh oyster mushrooms finely chopped or minced (see notes)
• 1/2 lb extra firm tofu or tokwa , frozen overnight (see notes)
• 1 small onion finely diced
• 2 cloves garlic minced
• 3 tbsp vegetarian oyster sauce
• 1 tbsp dark mushroom soy sauce optional (see notes)
• Salt and pepper to taste

Binder

• 1/4 cup bread crumbs or oat flour (30 g) , plus 1-2 tbsp more if needed (see notes)
• 1/4 cup all-purpose flour or other flour of choice (32 g), plus 1-2 tbsp more if needed (see notes)
• 1 1/2 tbsp corn starch (15 g)

To Cook

• Vegan butter or neutral oil

Gravy

• 2 cups vegetable broth or water from the mushrooms, room temperature
• 3 tbsp all-purpose flour
• Dash of pepper
• 1 tbsp soy sauce
• Salt to taste
• 1 tbsp vegan butter or olive oil
• 5-6 button mushrooms thinly sliced

To Serve

• Steamed rice
• Fried Garlic
• Gravy recipe above

Instructions

 

MUSHROOMS

• Soak your dried mushrooms in boiling hot water fo 10-15 minutes. You can also soak these overnight. Don’t discard the liquid from the mushrooms! This can be used for the gravy.
• Once the mushrooms are rehydrated, squeeze out excess liquid. Chop these mushrooms until fine/minced. If using fresh shiitake mushrooms, simply minced these as well.
• Mix together the mushrooms in a large bowl.

TOFU

• If you plan to freeze your tofu for a 'meatier' texture, be sure not to press the tofu. The water inside the tofu will expand as it freezes and give the tofu a different texture.

  Thaw the tofu for a few hours at room temperate until all the ice has melted and then press the tofu to squeeze out all the liquid.
• Wrap the tofu in a cheesecloth, mash the tofu, and squeeze out any more excess liquid. If you don’t have a thin cheesecloth, you can also just press the tofu or mash it then squeeze out any excess liquid.

PREPARE THE BURGER PATTIES

• Mix the crumbled tofu, mushrooms, chopped onion, garlic together and then season with the vegetarian oyster sauce and dark soy sauce (if using). Add in salt and pepper, to taste, along with the bread crumbs (1/4 cup or 30 g first), flour and corn starch. Mix everything well until the tofu-mushroom mixture comes together.
• Test out the mixture and then shape into a patty to see if it holds up well. If the mixture is a little wet and sticky, you can add 1-2 tbsp more of bread crumbs or flour. The bread crumbs/flour will help absorb some of the moisture.
• Afterwards, divide the mixture into 6-7 portions. Get a generous handful of the mixture, shape into a ball, and then flatten into a patty that’s around 3/4-inch (~2 cm) thick.

COOKING THE PATTIES

• To cook: Heat a medium or large non-stick pan over medium. Once hot, add some neutral oil or butter and spread over the pan. Leave to heat and once hot, place 3-4 patties (depending on the size of your pan). Cook for 2-3 minutes on each side of until nice and golden brown. Flip over and cook the remaining side.
• Repeat this for the rest of the patties.

GRAVY

• Meanwhile, make the gravy mixture by mixing together the vegetable broth or mushroom water in a large bowl and mix in together with the all purpose flour, pepper, soy sauce, and add some salt, to taste, if needed. Make sure the flour is dissolved.
• In the same pan used to cook the burger patties, melt some butter or add some oil. Once the oil/butter is hot and melted, add in the mushrooms and cook for 1-2 minutes.
• Mix the gravy mixture well (make sure the flour has fully dissolved) and then pour this mixture into the pan.
• Over medium heat, allow the gravy mixture to come to boil. Continue to mix until the gravy boils and starts to thicken. Taste the gravy and feel free to season with more salt and pepper, to taste, if needed.
• The gravy will continue to thicken as it cools. If you want a runnier gravy, you can add a bit more vegetable broth to adjust the consistency to your liking.
• Turn off the heat.

TO SERVE

• Serve the burger patties with rice and the mushroom gravy. Feel free to top your rice and burger patties with some fried garlic, if desired. Enjoy!!

TO STORE LEFTOVERS & MAKE BIG BATCHES

• You can pan-fry all the patties and freeze the cooked ones. To reheat, simply pan-fry them from frozen on a non-stick pan.

WATCH Video

Notes

Mushrooms

• For the dry shiitake mushrooms, you can opt to substitute this with fresh mushrooms. Use 150g fresh mushrooms of choice instead of the 25 g dry mushrooms. So the total fresh mushrooms you’ll need is around 370 g (150 g + 220 g)
• For the fresh oyster mushrooms, you  can substitute this with other mushrooms of choice. If you don’t have fresh mushrooms, you can substitute with more of the rehydrated shiitake mushrooms.

Flour and Bread Crumbs

• If you’re gluten-free, you can use other GF flour of choice and substitute bread crumbs for oat flour or even almond flour.
• The flour here acts as a binder so even whole wheat flour would work.

 


Gravy

Butter/Oil

• I personally prefer to use vegan butter for the extra layer of flavour. But oil works too!

NUTRITIONAL INFO

Serving: 1patty | Calories: 97kcal | Carbohydrates: 14g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 639mg | Potassium: 260mg | Fiber: 1g | Sugar: 2g | Vitamin A: 235IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg

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