Healthy Jollibee Burger Steak
If you grew up Filipino, Jollibee burger steak is nostalgia on a plate — beef patties smothered in mushroom gravy, served with rice. The fast food version is loaded with fat and sodium. This version uses lean ground beef, makes the mushroom gravy from scratch with minimal butter, and keeps the protein high. It's ridiculously easy to make — Christian calls it "too easy not to make." The gravy comes together in the same pan you cook the patties in, so you get all that fond and flavor. Serve it over measured rice and you've got a meal that tastes like the drive-thru but fits your macros.
See Christian Make It
What You Need
- 1 lb lean ground beef
- 1/2 onion, diced
- 5 cloves garlic, minced
- 2 tbsp salt
- Fresh cracked black pepper
- 2 whole eggs
- 1 can mushrooms
- 2 tbsp butter
- 3 tbsp flour
- 3 cups water
- 1 beef bouillon cube
- 1 tbsp soy sauce
- Cooking spray
- White rice (measured to your macros)
How to Make It
Mix the patties. Combine lean ground beef, diced onion, minced garlic, salt, pepper, and two whole eggs in a large bowl. Mix until just combined — don't overwork it or the patties get tough.
Form and cook. Shape into patties. Hit the pan with cooking spray on medium-high heat. Cook patties until browned on both sides and cooked through.
Start the gravy. In the same pan, add cooking spray and mushrooms. Cook until browned.
Build the roux. Add 2 tbsp butter, then stir in 3 tbsp flour. Cook for a minute to remove the raw flour taste.
Add liquid slowly. Pour in water a little at a time, stirring constantly. Make sure the flour is fully dissolved before adding more. This is how you get smooth gravy with no lumps.
Season the gravy. Drop in the beef bouillon cube and soy sauce. Stir until the cube dissolves and the gravy thickens to your liking.
Serve. Plate the patties over rice, smother with mushroom gravy. Done.
The gravy is everything. Don't rush adding the water — add it slowly and keep stirring. That's the difference between silky gravy and lumpy soup.
Meal prep move: Make a batch of patties and gravy on Sunday. Store separately. The gravy thickens in the fridge — just add a splash of water when reheating.
Christian says: "Too easy not to make." He's right — this is a 35-minute meal that tastes like fast food but keeps you on track.
Common Questions
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