Jollibee Angus Recipe

Mix and form patties

Place the ground Angus beef in a bowl. Sprinkle kosher salt, black pepper, garlic powder, and onion powder over the meat. Gently mix with your hands until just combined — do not overwork (about 20–30 seconds). Divide into 4 equal portions and form into patties about 4 inches in diameter and roughly 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to prevent puffing during cooking.

Preheat pan or griddle

Heat a large skillet or griddle over medium-high heat. Add the vegetable oil and let it warm until shimmering but not smoking (about 1–2 minutes).

Cook patties

Place patties on the hot surface, leaving space between them. Cook undisturbed for 3–4 minutes to develop a good sear. Flip once and cook another 3 minutes for medium (adjust time ±1 minute for desired doneness). If using cheese, place a slice of American cheese on each patty after flipping and cover the pan with a lid for 30–45 seconds to melt.

Toast buns

While patties cook, spread softened butter on the cut sides of each bun. Toast buttered buns in a separate skillet or on a griddle over medium heat until golden brown, about 1–2 minutes per side. Remove and keep warm.

Prepare sauce

In a small bowl combine the mayonnaise and banana ketchup (or regular ketchup) and stir until smooth. Adjust seasoning to taste; add a pinch of salt or a dash of hot sauce if desired.

Assemble burgers

Spread a generous tablespoon (about 1 tbs) of the mayo-ketchup sauce on the bottom half of each toasted bun. Place shredded lettuce evenly across the sauce, add a tomato slice, then place the hot Angus patty with melted cheese on top. Add pickles and fried onion strings if using. Spread a little mayonnaise on the top bun, close the burger, and press gently.

If you like extra heat, spread spicy mayo on the top bun before closing, or add any additional toppings (extra pickles, sliced jalapeño, or more fried onion strings). Serve immediately while hot.