Authentic Hamburg Steak
Discover the authentic Hamburg Steak recipe from 19th-century Germany that inspired America’s hamburger and Japan’s beloved hambāgu.
Equipment
- Normal Kitchen Utensils
Ingredients
For the Steaks
- 1 Lb Minced or Ground Beef Traditionally minced or hand-chopped sirloin or round - but you can use ground beef too
- 1 1 oz. Slice Day-Old White Bread
- 1/4 C Milk
- 1 Small Onion You can (Optionally) make it a medium onion and use half for the gravy
- 1 Egg
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/4 tsp Nutmeg
- 1 Tbsp Butter or Lard
For the Gravy
- 1 Tbsp Butter or Reserved Drippings
- 1 Tbsp Flour
- 1 C Beef Broth Go for low-sodium
- 1 tsp Coarse Ground Mustard (Optional) but I like it
- Salt and Pepper to Taste
Instructions
- Tear the bread into small pieces and add it to a large mixing bowl. Mix it with the milk to combine, and mash it with a fork until smooth.1 1 oz. Slice Day-Old White Bread, 1/4 C Milk
- Finely mince or grate the onion into the same bowl. Note: if using extra onion for the gravy, quarter the extra onion and slice it thin.1 Small Onion
- Add the egg, salt, pepper, nutmeg and beef to the same bowl and mix to combine. The texture will be soft, especially if you grated the onion, but it should hold together.1 Lb Minced or Ground Beef, 1 tsp Salt, 1/2 tsp Pepper, 1/4 tsp Nutmeg, 1 Egg
- Melt the butter or lard in a large skillet over medium-high heat.1 Tbsp Butter or Lard
- Divide the meat mixture into fourths and form each quarter into an oval-shaped patty. Aim for a roughly 3/4 inch thickness.
- Add the patties to the skillet and cook 4 minutes each side - until nicely browned.
- Remove the cooked patties from the skillet and keep warm.
- Reserve 1 Tbsp of the pan drippings in the skillet (if necessary, add the 1 Tbsp butter). If using extra onion for the gravy, add it now and cook for 2-3 minutes to soften.1 Tbsp Butter or Reserved Drippings
- Add the flour to the dripping and stir to remove clumps. Cook for 2-3 minutes to get some color on the flour.1 Tbsp Flour
- Add the broth to the skillet about 1/4 C at a time. Stir to combine with the flour, being sure to scrape up any cooked bits from the skillet. A whisk is useful here.1 C Beef Broth
- Continue adding the broth until it is all mixed in. Bring to a simmer and season with salt, pepper and the (optional) mustard.1 tsp Coarse Ground Mustard, Salt and Pepper to Taste
- If necessary, you can add the steaks back to the gravy to warm through. Note: make sure to get the internal temperature of the meat to 160°F, per the USDA.
- Serve the steaks topped with the gravy. They are great with mashed potatoes, sauerkraut and beets!