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Hamburg Steak

A ground beef patty mixed with suet, seasoned, pan‑fried, and served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Hamburg Steak

Hamburg Steak

Ingredients

Directions

Prepare

  1. Have your butcher grind the steak with the suet until well mixed.

  2. Form the mixture into flat round cakes about ½ inch thick and 2½ inches in diameter.

Cook

  1. Heat a skillet with a little suet or lard until very hot.

  2. Fry the cakes until brown on one side.

  3. Turn the cakes and brown the other side.

  4. Season both sides with salt and pepper and serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Lean loin steak
Forms the main body of the patties and provides the meaty flavor and texture.
Good suet
Adds fat that keeps the patties moist and carries flavor through the cooking.

The step that matters

Browning the cakes in a very hot skillet. A very hot pan with fat sears the surface quickly, creating browning and flavor while the inside stays juicy. A cool pan would steam the cakes and leave them grey and dry.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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