Seven Thousand One Hundred Islands… continuation

There are a few places I would not miss whenever I am in the Philippines. And one of them is Jollibee.

The ultimate comfort feeling of biting into a burger with pineapple, that makes you feel like a kid again. The cold glass of tinned pineapple juice that is advertised to be full of vitamins. That sweetness to a spaghetti filled with hotdogs and grated quick-melt cheese. That juicy chicken, covered in a crispy layer of batter that almost doubles its size. Mushroom gravy on your burger steak with rice so sticky it is almost cake-like. All this makes the experience and brings back all the memories.

Luckily outside my hotel during this visit was a Jollibee. That smiling bee. The yellow and red neon.

I did not think twice.

I headed down the counter, ordered the burger steak with rice, chicken joy and the spaghetti, aloha burger and palabok. Pineapple juice with lots of ice. It may sound like a lot but after a 9 hour flight and 4 years away, it was ok. And for a moment, everything felt right with the world. That is what Jollibee does to you. It does not matter how old you are. You walk in and something in you just settles.

Back to reality and craving…

Back here in Melbourne when you start craving for home, you have to make do with what you have.

The other day I decided to make my own burger steak. That Jollibee visit was still living rent free in my head and I could not shake the craving for that mushroom gravy and sticky rice. All because of an ad I saw on Facebook.

My version uses a mix of beef mince and beef sausage mince. The sausage mince gives the patty that extra richness and keeps it juicy on the grill. I seasoned it simply — onion, garlic, cumin and smoked paprika — and finished it in the pan with the mushroom gravy so the patties could absorb every bit of that sauce.

The grill marks are non-negotiable. The mushroom gravy pooling around them in the pan — also non-negotiable. Rice. Always with rice.

Burger Steak

Serves 4 to 6

1 kg beef mince
300 g beef sausage mince
1 onion, minced
3 cloves garlic, minced
15 g salt
10 g pepper
5 g cumin
5 g smoked paprika
100 ml beef stock

To serve: steamed white rice, mushroom gravy, sauteed vegetables

Step 1 — Combine all the ingredients in a large bowl. Mix well with your hands until everything is evenly incorporated. Shape into patties. Rest them in the fridge for 30 minutes if you have the time — they hold together better on the grill.

Step 2 — Grill the patties over high heat. You want those char marks. They are not just for show — that caramelisation is flavour.

Step 3 — Transfer the grilled patties into a pan with your mushroom gravy. Let them simmer in the sauce for a few minutes so the patties finish cooking and soak up all that flavour. This is where it all comes together.

Step 4 — Serve with steamed rice and your sauteed vegetables on the side. Pour extra gravy over the top.

*Did it taste like Jollibee? Not exactly. Nothing ever does. But it had that same spirit — honest, comforting, and deeply satisfying. And sometimes, that is all you need.

Happy Cooking and always remember to cook with your Heart…