Burger Steak Supreme (Jollibee-Inspired)
My homemade take on Jollibee’s Burger Steak Supreme, made with a juicy beef patty, crispy homemade fries and a rich black pepper mushroom sauce. Served with rice and a fried egg, this Jollibee-inspired comfort food is my answer to the ultimate food “what if?”
by hungrycuriouskat
Burger Steak Supreme Recipe (Jollibee-Inspired)
My TOTGA – the one that got away
I can’t remember when exactly, but in 2016, Jollibee released an upgraded version of their well-loved menu item – the Burger Steak. Was it love at first sight? Not really. As a kid, I only ever really ordered their fried chicken because it was what I was most familiar with. But I can’t lie, it did capture my attention because this felt different. The patty was bigger. I mean, I saw the Burger Steak carefully placed on a bed of fries – my guilty pleasure back then was eating fries with my rice – so it felt like they were truly seducing me to turn into a beef patty lover. You know what the kicker was? They added an egg on top of the rice. Anyone who knows me knows how much I love eggs. It was my comfort food back in the days when I was a picky eater.
Long story short, I missed my shot. Apparently, it was a limited-edition menu item, but in the years after, Jollibee kept bringing it back for a short time only. So now you’re probably wondering if I ever ordered it at least once. The sad answer is no. I never really thought it was the perfect timing. During the times that the Burger Steak Supreme was back, I was always fixated on other things. Whether it was the chicken at Mini Stop or KFC’s Hot Shots, it just felt like the timing was not in our favour. And now that I am in a different country – where Burger Steak Supreme is not a thing – the longing (or should I say yearning) to know the taste of this limited-edition menu item has intensified.
I swore that this year, I would taste it. It may not be the exact same thing, but something inspired by a food I never had – and isn’t this the real reason why we learn how to cook? I made a simple beef patty with a kick of umami from soy sauce, paired with thinly sliced homemade potato fries. I realized that Burger Steak Supreme looks like steak frites with sauce au poivre (black pepper sauce). With this in mind, I wanted to pair my version with a black pepper mushroom sauce. Simple but classic, it pairs really well with the patty.
I can confirm that the craving is satisfied, but I am happy to report that this is a great alternative and has quickly become part of the weekly rotation. Nothing can beat the classic – this is true. However, I have come to accept that sometimes, the next best thing can satiate that feeling of “what if?”
When you try my recipe, let me know if it does the same for you.
Breaking Down the Recipe:
What is Jollibee’s Burger Steak Supreme?
Just like any fast-food chain, Jollibee has limited-time and seasonal menu items – one of which is the Burger Steak Supreme. It’s a version of their classic burger steak (a burger patty topped with mushroom gravy) that features larger patties sitting on a bed of fries, all covered with mushroom sauce. Originally, I remember it not having an egg, but I’ve seen recent photos showing that it now comes with a steamed sunny-side-up egg on the side.
This item is definitely a crowd favourite – so much so that people get excited whenever it returns to the menu. The problem is, you never really know when it’s coming back, and it’s usually not available in all Jollibee branches outside the Philippines.
I think this is such a fun and simple take on steak frites, and I love how incredibly Jollibee-coded it is. In my version, I’ll be making a black pepper mushroom sauce reduction instead of the usual gravy-style sauce. I think the pepper cuts through the richness of the beef and pairs beautifully with the potatoes.
What is the difference between gravy and black pepper mushroom sauce (inspired by sauce au poivre)?
Gravy and black pepper sauce are very similar in terms of how they’re used and the flavour profile they add to a dish, but one of the main differences is the technique commonly used to thicken them.
Gravy is often thickened using a roux, which is a mixture of butter and flour. The roux helps give the sauce body and allows you to control the consistency, taking it from a thinner sauce to something nice and silky. An example of this technique is the cheese sauce used for Ate Rica’s Bacsilog.
For my black pepper mushroom sauce, I used cream and a reduction technique. The sauce is continuously cooked over heat, allowing some of the liquid to evaporate. As the sauce reduces, the cream becomes more concentrated and the sauce naturally thickens, while the flavours become richer and more intense. You’ll often see this technique used when making sauces from meat juices or pan drippings.
Either sauce is a great way to pair with your burger steak. As always, it really just depends on your preference! Personally, I prefer the black pepper sauce because I like the slight kick that black pepper provides. It adds another layer of depth to the dish, which I really enjoy!
Why use a panade (breadcrumbs + milk) in your patty?
Panade is what tangzhong is to bread dough! It helps add and retain moisture in your meat mixture while also acting as a binder, especially when you’re shaping it into cylindrical forms.
I first came across this technique when Babish was trying to create the best version of meatballs. The starch absorbs the liquid, which helps distribute moisture evenly throughout the meat while also giving the mixture structure and helping it hold its shape as it cooks. This can also help minimize excessive shrinking and keep the meat tender and juicy.
So, if you notice that your meat always shrinks a lot while cooking, try using a panade!
What is Monter au Beurre (adding butter at the end)?
I find that the key to making the sauce glossy and creating a perfectly emulsified sauce between the cream and the beef patty oil is adding cold butter at the end. This technique is called monter au beurre, which is commonly used when making red wine-based sauces. It creates a creamier and velvety texture for the sauce. You’ll instantly notice that, after adding the butter at the end, your sauce feels more cohesive.
Ingredients:
Heavy Cream vs Milk
The difference between heavy cream and milk lies in the fat content of each one. Since heavy cream is made from the butterfat in raw cow’s milk, its fat content is much higher and can range from 35% to 40%. Milk, on the other hand, is pasteurized (it has been heated to eliminate harmful bacteria) and has a fat content ranging from 1.8% for skimmed milk to 3.5% for whole milk. Heavy cream is used in a lot of cooking because of its higher fat content, which allows it to handle heat well without easily breaking.
Instructions:
*Detailed instructions and tips available in the recipe card below.
Burger Steak: In a bowl, add your breadcrumbs and milk, then mix until you form a paste.
Add your ground beef, salt, pepper, and soy sauce, then mix!
Divide your mixture into four portions and shape each one into a disc.
On a pan over medium heat, gently place one beef patty and lightly press it for 30 seconds. Once you have a crust, do the same on the other side. Repeat until all four patties are cooked.
Black Pepper Mushroom Sauce: In the same pan where you cooked your meat, sauté your onions and mushrooms. Season with beef bouillon, salt, and pepper.
Once your mushrooms are lightly browned, add in your stock and cream.
Continuously stir while cooking the sauce until it thickens. You can also add salt to taste.
Turn off the heat and add in your butter to finish it off!
Fries: Julienne your potatoes to your desired thickness.
Wash the potatoes with water, then let them soak for about 30 minutes.
Dry them off completely, then deep-fry them until golden brown.
Place them on a wire rack and generously salt while they’re still hot.
Assembly: On a plate, arrange your fries and place the cooked beef patty on top. Generously pour some sauce over it and garnish with fried garlic (optional). Eat it with rice and a fried egg, and enjoy your Burger Steak Supreme à la HCK!
Equipment:
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Burger Steak Supreme Recipe (Jollibee-Inspired)
Ingredients
Beef Patty
- 400 g ground beef
- 1/3 cup breadcrumbs
- 3 tbsp milk
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 ½ tsp soy sauce
Black Pepper Mushroom Sauce
- 1 pc small shallot finely diced
- 120 g mushroom
- 1/4 tsp salt
- 1½ tsp black pepper
- 2/3 cup heavy cream
- 1/2 cup beef broth unsalted
- 1/4 tsp beef bouillon
- 1 tbsp cold butter unsalted
Thinly sliced fries
- 2 pcs medium potatoes julienned with skin on
- 3 cups neutral oil for frying
- 1 tsp salt
Instructions
Burger Steak (Beef Patty)
- In a bowl, add your breadcrumbs and milk, then mix until you form a paste. Make sure the breadcrumbs are fully soaked in the milk. This is your panade!
- Put your ground beef, salt, pepper, and soy sauce into the same bowl, then massage everything into the meat until well combined.
- Divide your beef into four equal portions and shape each one into a ball. Lightly flatten each ball with your palm until you get a disc shape that is about 1 cm thick. Set them aside and let them sit for 30 minutes so the flavours can marinate into the meat.
- Over medium-high heat, add about 1 tbsp of oil. Once the oil is hot, lay one patty in the pan and gently press down on it for 30 seconds to make sure you get an even sear. Lightly lift it to check if a crust has formed, then flip it and do the same on the other side.
- Finish cooking all your patties and let them vibe on the side.
Black Pepper Mushroom Sauce
- In the same pan where you cooked your beef patties, add your diced shallots and sauté until fragrant over medium heat.
- Add in your mushrooms, salt, beef bouillon, and black pepper, then cook until the mushrooms turn brown.
- Pour in your broth and heavy cream, then continuously stir until the liquid evaporates and the sauce thickens.
- You can taste the sauce and add salt to taste.
- Turn off the heat and add 1 tbsp of cold butter, then mix. Once the butter has melted into your sauce, let it rest for 5 minutes.
Fries
- I prefer my fries slightly thin, but feel free to cut them however you want!
- Once you cut your fries, you will need to wash them to remove excess starch (similar to rice), then let them soak for at least 30 minutes in cold water.
- Very important – make sure to dry them with a kitchen towel before frying to avoid any splatter!
- Heat your oil for deep-frying over medium-high heat (about 350–375°F).
- Carefully place your dried potatoes into the oil. Make sure not to crowd your pan, and move the potatoes around so they don’t stick together.
- Once they are golden brown, remove them and let them rest. Generously sprinkle some salt on top while they’re still hot!
- Assembly time! Finally! Lol On a plate, put your fries and place the cooked beef patty on top. Generously pour some sauce over it and garnish with fried garlic (optional). Eat it with rice and a fried egg, and enjoy your Burger Steak Supreme à la Kat!
Kamusta?
I’m the hungry, and the curious Kat!
If food is a love language, then call me a linguist. I love experiencing life through food, and it’s something I enjoy sharing with others. I hope my recipes and stories inspire you to pick up that pan and start cooking – ’cause why not?
If you made my recipe, I would love to see it! Pleaseeee tag me, gurl!
