Posted in Restaurant Hopping

In Which the Blogger Checks Out the “Ultimate” Burger Steak…

It's like throwing everything onto a plate and serving it that way...
It’s like throwing everything onto a plate and serving it that way…

Just a quick post for today:  I’ve long been a fan of Jollibee‘s burger steak.  This local chain’s spin on Salisbury steak features its signature, well-seasoned beef patties drenched in mushroom gravy (yes, there are actual mushrooms) with plain white rice.  For nearly twenty years since it was introduced to the market, it has been a surefire way of satisfying hearty appetites on a tight budget.  Really, there was no way that the chain could ever improve on the winning formula – or so everyone thought until recently.

The Ultimate Burger Steak is Jollibee’s latest offering: a beef patty weighing around 1/3 of a pound (the kind normally used for its massive Champ Burger) is doused with mushroom gravy, sprinkled generously with toasted garlic, placed on top of a bed of French fries, and served with rice and a fried egg.  It’s like bringing together Hawaii’s loco moco (gravy-drenched burger patties served on top of rice with fried eggs) and Canada’s poutine (gravy fries) though sans the cheese.  It may not crank everyone’s chains, but it’s quite a lunch for people with substantial appetites.  🙂



Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended in June 2016 These days, she works full time at Philippine Tatler as a features writer under the nom de guerre Marga Manlapig. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel. Follow her on Instagram at @midgekmanlapig.

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