Hamburg Steak
Ingredients
Directions
Prepare
Combine the chopped beefsteak, chopped fat, salt, pepper, and cayenne in a bowl.
Heat a pan until hot, without greasing it.
Cook
Form the mixture into patties and brown quickly on each side.
Reduce heat and cook for an additional 2 minutes.
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
- Beefsteak
- Provides the meat that forms the patty's main body and savory flavor.
- Chopped fat
- Adds moisture and richness, keeping the patty juicy as it cooks.
The step that matters
Brown quickly on each side. A very hot, dry pan browns the surface quickly through the Maillard reaction, building flavor before the interior overcooks. Keeping the pan hot and ungreased is what makes this work.
“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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