Creamy Mushroom Burger Steak with Water Spinach

If you’re craving a hearty, satisfying meal that combines the rich umami of mushrooms with the comfort of a classic burger steak—look no further. This Creamy Mushroom Burger Steak with Water Spinach is an elevated twist on traditional beef patties, replacing meat with a savory, plant-based mushroom patty, all smothered in a luscious cream sauce and served alongside tender, garlicky water spinach. Perfect for weeknight dinners or impressing guests at weekend gatherings, this dish brings together texture, flavor, and nutrition in one beautiful plate.

The History

The concept of the “burger steak” has its roots in American cuisine during the early 20th century, when cooks began shaping ground beef into thick patties similar to steaks—hence the name. Traditionally pan-seared or grilled and often served with gravy, it became a diner staple across the United States. Over time, regional variations emerged, incorporating different seasonings, sauces, and side dishes.

In recent years, the rise of plant-based eating and interest in meat alternatives has led to innovative adaptations using mushrooms as a central ingredient. Mushrooms have long been used globally as meat substitutes due to their dense texture and deep umami flavor. In Asian cuisines, particularly Chinese, Filipino, and Thai cooking, mushrooms are frequently featured in stir-fries, soups, and sautéed dishes.

Water spinach (also known as kangkong, ong choy, or morning glory) is a leafy green vegetable commonly found in Southeast Asian kitchens. Its crisp stems and tender leaves make it ideal for quick-cooking methods like stir-frying with garlic and soy sauce—a preparation beloved across countries from Vietnam to Indonesia.

This recipe fuses Western comfort food traditions with Eastern vegetable techniques, creating a harmonious cross-cultural dish. The creamy mushroom burger steak draws inspiration from both European mushroom ragouts and American skillet meals, while the water spinach adds freshness, color, and essential nutrients. It’s a modern fusion dish born out of culinary evolution, dietary awareness, and global taste exploration.

Ingredients Breakdown

To achieve the perfect balance of earthiness, creaminess, and freshness in this dish, each ingredient plays a vital role. Let’s take a closer look:

Mushrooms (Cremini or Button): These provide the base for the burger patty. Their high moisture content evaporates during cooking, leaving behind a meaty texture and intense umami depth. Cremini mushrooms are slightly richer than button mushrooms, but both work well.
Panko Breadcrumbs: Used as a binder and textural enhancer, panko helps absorb excess moisture and gives structure to the mushroom patties, ensuring they hold together during searing.
Egg: Acts as a natural binder, helping the patty ingredients adhere. For vegan versions, flaxseed or chia egg can be substituted.
Garlic and Onion: Finely minced for even distribution, these aromatics build foundational flavor in both the patty and sauce.
Fresh Parsley: Adds brightness and cuts through the richness of the creamy sauce.
Soy Sauce: Enhances savoriness without overpowering; use low-sodium if preferred.
Olive Oil or Butter: Used for sautéing and searing. Butter adds extra richness when browning the patties.
Heavy Cream or Coconut Milk (for dairy-free option): Forms the luxurious base of the sauce. Heavy cream delivers silkiness, while full-fat coconut milk offers a vegan alternative with subtle tropical notes.
Beef or Vegetable Stock: Deepens the flavor profile of the sauce. Choose vegetable stock for a fully plant-based version.
Worcestershire Sauce (optional): A few drops add complexity. Ensure it’s vegetarian/vegan-friendly if needed.
Flour (all-purpose or gluten-free blend): Used to thicken the sauce into a velvety consistency.
Water Spinach (Kangkong/Ong Choy): Delicate yet sturdy enough for stir-frying, this green wilts beautifully and pairs wonderfully with garlic and soy.
Sesame Oil: A finishing touch that elevates the aroma of the water spinach.
Salt and Black Pepper: Essential seasonings adjusted to taste throughout the process.
Optional Add-ins: Diced bell peppers, carrots, or celery can be added to the mushroom mixture for more texture and nutrition.

Step-by-Step Recipe

Prepare the Mushroom Patties:
- Clean 500g of cremini or white mushrooms thoroughly and roughly chop them.
- In a large skillet over medium heat, warm 1 tablespoon olive oil. Add chopped mushrooms and cook until they release moisture and begin to brown—about 8–10 minutes. Stir occasionally to ensure even cooking.
- Add 2 cloves minced garlic, ¼ cup finely diced onion, and a pinch of salt. Cook for another 3 minutes until fragrant and most liquid has evaporated.
- Transfer the cooked mushroom mixture to a large mixing bowl and let cool slightly.
- To the bowl, add ½ cup panko breadcrumbs, 1 beaten egg, 2 tablespoons chopped fresh parsley, 1 teaspoon soy sauce, ½ teaspoon black pepper, and optional spices like smoked paprika or thyme. Mix well until combined.
- Divide the mixture into 4 equal portions and shape into thick patties (about ¾ inch thick). Place on a plate and refrigerate for 15–20 minutes to firm up—this prevents crumbling during cooking.
Cook the Patties:
- Heat 1–2 tablespoons butter or oil in a non-stick skillet over medium-high heat.
- Once hot, carefully place the mushroom patties in the pan. Sear for 4–5 minutes per side, pressing gently with a spatula, until golden brown and crispy on the outside.
- Remove patties and set aside on a plate, covering loosely with foil to keep warm.
Make the Creamy Mushroom Sauce:
- In the same skillet (to capture flavor), melt 1 tablespoon butter over medium heat.
- Add 1 clove minced garlic and sauté for 30 seconds until fragrant.
- Sprinkle in 1 tablespoon all-purpose flour and whisk constantly for 1 minute to create a roux.
- Gradually pour in ¾ cup heavy cream (or coconut milk), stirring continuously to avoid lumps.
- Slowly add ½ cup vegetable or beef stock while continuing to stir. Bring to a gentle simmer and cook for 3–4 minutes until the sauce thickens.
- Stir in any leftover mushroom bits from patty prep, 1 teaspoon Worcestershire sauce (if using), salt, and pepper to taste. Adjust seasoning as needed.
Prepare the Water Spinach:
- Wash 1 bunch of water spinach thoroughly. Cut into 2-inch lengths, separating thicker stems from leaves if desired (add stems first).
- Heat 1 tablespoon oil in a wok or large skillet over high heat.
- Add 2 cloves crushed garlic and stir for 10 seconds until aromatic.
- Toss in the water spinach stems (if separated) and stir-fry for 1 minute. Then add the leaves.
- Season with 1 tablespoon soy sauce, a drizzle of sesame oil, and a pinch of salt. Stir-fry for another 1–2 minutes until just wilted but still vibrant green.
- Remove from heat immediately to preserve texture and color.
Assemble the Dish:
- Return the seared mushroom patties to the creamy sauce. Gently spoon sauce over the top and simmer for 1–2 minutes to reheat and infuse flavors.
- Plate each serving by placing a portion of stir-fried water spinach on one side and topping the other with a creamy mushroom burger steak.
- Drizzle extra sauce around or over the patty for presentation.
- Garnish with chopped parsley, cracked black pepper, or a sprinkle of red chili flakes for heat.

Tips

Dry Mushrooms Well: After sautéing, make sure the mushroom mixture loses as much moisture as possible. Excess water can cause patties to fall apart.
Chill Before Cooking: Refrigerating the formed patties helps them maintain shape during searing—don’t skip this step!
Don’t Crowd the Pan: Cook patties in batches if necessary to allow proper browning. Overcrowding leads to steaming instead of searing.
Use a Fish Spatula: Its thin edge makes flipping delicate patties easier without breaking.
Adjust Sauce Thickness: If too thick, add a splash more stock. Too thin? Simmer longer or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
Prep Ahead: You can prepare the mushroom mixture and even form patties up to a day ahead. Store covered in the fridge.
Boost Umami: Add a small amount of nutritional yeast or dried porcini powder to the patty mix for deeper flavor.
Low-Carb Option: Replace panko with almond flour or crushed pork rinds (if not vegetarian).

Variations and Customizations

Gluten-Free: Use certified gluten-free panko or substitute with crushed rice crackers or oats. Ensure soy sauce is GF (tamari).
Vegan Version: Omit egg and use flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 mins). Use coconut milk and vegan butter. Check Worcestershire label for anchovies.
Spicy Kick: Add a diced jalapeño or serrano to the mushroom mix, or stir sriracha into the cream sauce.
Herb Infusion: Add rosemary, thyme, or sage to the mushroom mixture for a rustic, woodsy note.
Cheesy Twist: Fold in ¼ cup grated Parmesan or vegan cheese into the patty mixture for extra richness.
Different Greens: Swap water spinach with baby bok choy, Swiss chard, or kale. Adjust cooking time accordingly.
Grilled Option: Instead of pan-searing, grill the patties on a well-oiled griddle or barbecue for smoky char marks.
Portobello Caps: For individual servings, use large portobello caps as “steaks,” marinate in balsamic-soy-garlic mix, then grill and top with cream sauce.
With Rice or Mashed Potatoes: Serve over jasmine rice, quinoa, or creamy mashed potatoes to soak up the delicious sauce.
Asian Fusion Style: Replace cream sauce with a savory oyster-mushroom sauce (vegetarian oyster sauce, shaoxing wine, sugar, cornstarch slurry) for an East-meets-West twist.

Health Considerations and Nutritional Value

This Creamy Mushroom Burger Steak with Water Spinach offers a balanced profile of macronutrients and micronutrients, especially when prepared with mindful substitutions. Here’s a breakdown of key health aspects:

Low in Saturated Fat (with modifications): Using olive oil instead of butter and light cream or coconut milk reduces saturated fat. Mushrooms are naturally cholesterol-free and low in calories.
Rich in Fiber: Both mushrooms and water spinach contribute dietary fiber, supporting digestive health and promoting satiety.
Antioxidant Powerhouse: Mushrooms contain selenium, ergothioneine, and other antioxidants linked to reduced inflammation and immune support.
Iron and B Vitamins: Mushrooms are a good source of iron (especially when sautéed in cast iron) and B vitamins like riboflavin and niacin, important for energy metabolism.
Water Spinach Benefits: Packed with vitamins A and C, calcium, iron, and chlorophyll, this leafy green supports eye health, immunity, and detoxification.
Lower Sodium Options: Use low-sodium soy sauce or tamari, and control salt levels in homemade stock for heart-healthy diets.
Diabetes-Friendly: With controlled carbohydrate content (especially if using low-carb binders), this dish fits into balanced diabetic meal plans.
Allergen Notes: Contains egg and gluten (unless modified). Dairy-free and vegan versions are achievable with substitutions.
Weight Management: High-volume, low-calorie vegetables make this meal filling without being heavy—ideal for those managing weight.
Omega-6 Awareness: Some vegetable oils are high in omega-6 fatty acids. Opt for olive oil or avocado oil for better fatty acid balance.

Nutritional Estimate (per serving, serves 4):

Calories	Approx. 320 kcal
Protein	12g
Fat	20g (varies with dairy choice)
Saturated Fat	8g (lower with plant-based fats)
Carbohydrates	25g
Dietary Fiber	4g
Sugar	5g (naturally occurring)
Sodium	500–700mg (adjustable)

Note: Values vary based on specific ingredients and brands used. For precise tracking, input your exact recipe into a nutrition calculator.

Ingredients

500g cremini or white mushrooms, cleaned and chopped
1 tbsp olive oil
½ cup finely diced yellow onion
3 cloves garlic, minced
½ cup panko breadcrumbs (gluten-free if needed)
1 large egg (or flax egg for vegan)
2 tbsp fresh parsley, chopped
1 tsp soy sauce (low-sodium or tamari)
½ tsp black pepper
1 tbsp butter or oil (for searing)
1 tbsp all-purpose flour (or gluten-free blend)
¾ cup heavy cream or full-fat coconut milk
½ cup vegetable or beef stock
1 tsp Worcestershire sauce (vegetarian-approved if needed)
1 bunch water spinach (kangkong/ong choy), washed and cut
1 tbsp neutral oil (like canola or avocado)
2 cloves garlic, crushed
1 tbsp soy sauce
1 tsp sesame oil
Salt to taste
Optional garnishes: parsley, black pepper, chili flakes

Directions

In a large skillet, heat olive oil over medium heat. Add chopped mushrooms, onion, and a pinch of salt. Cook for 8–10 minutes, stirring occasionally, until mushrooms are browned and most moisture has evaporated.
Add 2 cloves minced garlic and cook for 1 more minute. Transfer mixture to a bowl and let cool slightly.
Stir in panko, egg, parsley, soy sauce, and black pepper. Mix until well combined. Form into 4 patties and chill for 15–20 minutes.
Heat butter or oil in a skillet over medium-high heat. Sear patties for 4–5 minutes per side until golden and firm. Set aside.
In the same pan, melt 1 tbsp butter. Add 1 clove minced garlic and sauté briefly. Whisk in flour and cook 1 minute.
Gradually add cream and stock, stirring constantly. Bring to a simmer and cook 3–4 minutes until thickened. Stir in Worcestershire sauce and season to taste.
Add the patties back into the sauce and simmer gently for 1–2 minutes to warm through.
Meanwhile, heat oil in a wok. Add crushed garlic and stir for 10 seconds. Toss in water spinach and stir-fry 1–2 minutes.
Season with soy sauce, sesame oil, and salt. Remove from heat.
Plate each serving with a creamy mushroom burger steak and a generous portion of stir-fried water spinach. Drizzle with extra sauce and garnish as desired.

FAQ

Q: Can I bake the mushroom patties instead of pan-searing?
A: Yes! Preheat oven to 375°F (190°C). Place patties on a greased baking sheet and bake for 20–25 minutes, flipping halfway, until firm and golden.

Q: How do I store leftovers?
A: Store cooled patties and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove. Water spinach is best consumed fresh.

Q: Can I freeze this dish?
A: Yes, the uncooked patties freeze well. Place between parchment paper in a freezer bag for up to 2 months. Thaw before cooking. The sauce can also be frozen but may separate slightly—whisk while reheating.

Q: Why did my patties fall apart?
A: Likely causes include too much moisture in the mushrooms, insufficient binder (breadcrumbs/egg), or moving them too soon during cooking. Make sure to cook down the mushrooms well and let patties rest before flipping.

Q: Is there a nut-free creamy alternative?
A: Yes, stick to dairy cream or use oat milk blended with a little cornstarch for thickness. Avoid cashew cream if nuts are a concern.

Q: Can I make this gluten-free?
A: Absolutely! Use gluten-free panko, tamari instead of soy sauce, and a GF flour blend for the sauce.

Q: What can I serve with this dish?
A: Excellent pairings include steamed jasmine rice, garlic mashed potatoes, roasted sweet potatoes, or a crisp green salad.

Q: Are wild mushrooms safe to use?
A: Only if you’re certain of their identification. Stick to cultivated varieties like cremini, shiitake, or oyster mushrooms unless foraging with expert guidance.

Summary

Creamy Mushroom Burger Steak with Water Spinach is a decadent, flavorful fusion dish that marries the richness of a classic comfort meal with the freshness of Asian greens. Hearty mushroom patties, bathed in velvety cream sauce and paired with garlicky stir-fried kangkong, deliver a satisfying, nutritious, and visually stunning plate.

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