Quarantummy: Burgers

I’ve been craving burgers. Not fast food burgers. I mean those fat juicy patties dripping with fat, slathered with cheese, topped with real vegetables, shoved into a bun.

The craving was so intense that when I caught the scent of a Jollibee Yumburger–by no means my favorite burger–I felt tears in my eyes.

Jollibee burger steak though, now that’s a favorite. I love the gravy poured all over it. When I was pregnant, I walked about two blocks just to satisfy a craving.

The other day, my friend TJ sent a picture of the burger steak his family had for dinner, and I remembered my craving. So I made burger steaks! And gravy! And fries!


  • Ground meat – About half kilo. I used pork.
  • Shredded carrots – leftovers, actually, from the carrot cake we made the other day.
  • Onions – peeled and diced
  • Eggs – I used two
  • Salt and pepper
  • Tarragon – currently my default herb


1. Mix all ingredients together in a large mixing bowl.

2. Form patties.

3. Heat your pan with some oil. I used cast iron pans on high heat.

4. Carefully arrange the patties in the pan. Cook on medium heat for about ten minutes on each side.

The patties were a bit thick, so I wasn’t confident that they were cooked all the way through. So I baked them.

5. Pre-heat oven. Bake patties for about 10 minutes on high heat.


For the gravy, you’ll need:

  • Butter
  • Flour
  • Pork broth (or water and a pork broth cube)
  • Worcestershire sauce
  • Salt and pepper

I used to hate making roux, because it’s damned fussy. But eventually I got the hang of it.

How to make the gravy:

  1. Melt butter in a non-stick pan.
  2. Keep the flame low. Add a small amount of flour. Mix with a wooden spoon to make a paste. Keep adding flour in small amounts until you have a thick paste.
  3. Add pork broth in small amounts until you have your preferred consistency.
  4. Season with salt and pepper and Worcestershire sauce.

We paired them with oven-roasted carrots and air fryer fries. It was lovely!

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