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Hamburg Steak

Hamburg steak is a ground beef patty formed from scraped tender steak, seasoned, broiled, and served on buttered toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Hamburg Steak

Hamburg Steak

Ingredients

Directions

Prepare the steak

  1. Cut the steak into a 1-inch thick piece.

  2. Scrape the soft part of the steak with a sharp knife until only tough, stringy fibers remain.

  3. Season the pulp with salt and pepper.

Shape and cook

  1. Form the mixture into little flat, round cakes about ½ inch thick.

  2. Broil the cakes for 2 minutes.

Serve

  1. Serve on rounds of buttered toast.

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

Steak
Provides the meat for the cakes; the scraped tender pulp gives them a soft, easy-to-chew texture.

The step that matters

Scraping the steak. Scraping removes the soft, tender meat and leaves behind tough, stringy connective fibers. Those fibers do not soften much during brief cooking, so leaving too many makes the cakes chewy and stringy instead of tender.

“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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