Creamy Mushroom Burger Steak with Water Spinach

Creamy Mushroom Burger Steak with Water Spinach

Introduction

Creamy Mushroom Burger Steak with Water Spinach is a delicious fusion of comfort food and nutritious greens. This dish combines the rich, savory flavors of a mushroom-infused burger steak with a creamy sauce, served alongside tender and vibrant water spinach. Whether you’re a meat lover or a vegetarian, this dish can be adapted to suit your preferences while offering a satisfying balance of protein, fiber, and essential nutrients. Perfect for a cozy dinner or a weekend treat, this recipe brings together the heartiness of steak with the lightness of steamed vegetables.

The History

The origins of burger steak can be traced back to the American South, where it was traditionally made from ground beef, seasoned and pan-fried or grilled. Over time, variations emerged globally, incorporating local ingredients and cooking styles. The creamy mushroom twist adds a European flair, reminiscent of dishes like Swiss mushroom steak or Italian cacciatore. Water spinach, known as kangkong in Southeast Asia, is a staple in Asian cuisine, prized for its crisp texture and mild flavor. Combining these elements reflects the growing popularity of global fusion cuisine, where traditional dishes are reimagined with cultural influences and modern techniques.

Ingredients Breakdown

This dish is composed of two main parts: the creamy mushroom burger steak and the water spinach side. The burger steak features ground beef (or a plant-based alternative), mushrooms, garlic, breadcrumbs, and seasoning, all bound together for a juicy patty. The creamy sauce is made with butter, flour, milk or cream, and mushroom stock, creating a velvety texture. Water spinach is simply steamed or sautéed with garlic, oil, and a splash of soy sauce to enhance its flavor. Each ingredient plays a role in balancing taste, texture, and nutrition.

Step-by-Step Recipe

1. In a bowl, combine 500g of ground beef (or plant-based alternative), 200g finely chopped mushrooms, 1 minced garlic clove, ½ cup breadcrumbs, 1 tbsp Worcestershire sauce, salt, and pepper.
2. Mix thoroughly until well combined, then shape into 4 thick patties.
3. Heat a skillet over medium-high heat and sear the patties for 4–5 minutes per side until browned and cooked through. Remove and set aside.
4. In the same skillet, add a bit more oil and sauté 200g sliced mushrooms and 1 minced garlic clove until softened.
5. Stir in 2 tbsp butter and 2 tbsp flour to make a roux. Cook for 1–2 minutes.
6. Gradually whisk in 1 cup milk or cream and ½ cup mushroom stock until thickened. Season with salt, pepper, and a dash of nutmeg if desired.
7. Add the patties back into the sauce and simmer gently for 5–10 minutes until the flavors meld together.
8. Meanwhile, prepare the water spinach: heat a pan with 1 tbsp oil, sauté 2 minced garlic cloves, then add 300g water spinach.
9. Stir-fry for 2–3 minutes until wilted. Add a splash of soy sauce and season to taste.

Tips

• To keep the patties juicy, avoid overmixing the ingredients and don’t press down while cooking.
• If the sauce is too thick, add a bit more stock or milk to reach your desired consistency.
• For a healthier sauce, use low-fat milk or coconut milk instead of heavy cream.
• Water spinach can be substituted with spinach or bok choy in a pinch.
• Letting the patties rest for 5 minutes before serving ensures they stay moist and flavorful.

Variations and Customizations

• Make it vegetarian: use a plant-based burger mix or a portobello mushroom cap as the patty base.
• Add a kick: include a dash of hot sauce or chili flakes in the sauce.
• Dairy-free option: use vegan butter and plant-based milk in the sauce.
• Gluten-free version: substitute breadcrumbs with gluten-free panko or oats, and use cornstarch instead of flour for the sauce.
• Serve over mashed potatoes, rice, or crusty bread to soak up the creamy sauce.

Health Considerations and Nutritional Value

This dish is rich in protein, thanks to the ground beef or plant-based alternative, which supports muscle growth and repair. Mushrooms add fiber, antioxidants, and essential vitamins like B and D. Water spinach contributes a wealth of vitamins A and C, potassium, and iron, making it a great addition for overall wellness. The creamy sauce can be made lighter by using milk or low-fat alternatives, reducing saturated fat content. Overall, this meal provides a balanced mix of macronutrients and can be adapted to fit various dietary needs, including keto, gluten-free, and dairy-free diets with simple substitutions.

Ingredients

Creamy Mushroom Burger Steak:
• 500g ground beef (or plant-based alternative)
• 200g mushrooms, finely chopped
• 1 garlic clove, minced
• ½ cup breadcrumbs (or gluten-free alternative)
• 1 tbsp Worcestershire sauce (or soy sauce for vegan option)
• Salt and pepper to taste
• 2 tbsp butter
• 2 tbsp all-purpose flour (or cornstarch for gluten-free)
• 1 cup milk or cream
• ½ cup mushroom stock

Water Spinach:
• 300g water spinach (kangkong)
• 1 tbsp oil
• 2 garlic cloves, minced
• 1 tbsp soy sauce (or tamari)
• Salt and pepper to taste

Directions

1. Combine ground beef, chopped mushrooms, garlic, breadcrumbs, Worcestershire sauce, salt, and pepper in a bowl. Mix well and shape into 4 patties.
2. Heat a skillet over medium-high heat and sear the patties for 4–5 minutes per side until fully cooked. Set aside.
3. In the same skillet, add more oil and sauté sliced mushrooms and garlic until soft.
4. Stir in butter and flour, cooking for 1–2 minutes to make a roux.
5. Gradually whisk in milk/cream and mushroom stock until smooth and thickened.
6. Season with salt, pepper, and optional nutmeg. Return the patties to the sauce and simmer for 5–10 minutes.
7. Heat a pan with oil, sauté garlic, then stir-fry water spinach for 2–3 minutes until wilted.
8. Add soy sauce and season with salt and pepper. Serve alongside the creamy burger steak.

FAQ

Can I use frozen water spinach?

Yes, but thaw and drain well before cooking to avoid excess moisture.

Can I make the patties ahead of time?

Absolutely! You can refrigerate them for up to 24 hours or freeze for up to 3 months.

Is this recipe suitable for keto?

Yes, by using almond flour and coconut milk, and skipping the breadcrumbs.

Can I use other types of mushrooms?

Definitely—shiitake, cremini, or button mushrooms all work well.

How can I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave.

Summary

Creamy Mushroom Burger Steak with Water Spinach delivers a rich, savory experience with a healthy twist. Combining juicy mushroom-infused patties in a creamy sauce with tender water spinach, this dish is both satisfying and nutritious.