Hamburg Steaks
Hand-chopped beef, seasoned assertively and shaped into thick cakes — the Victorian ancestor of the burger, served on a plate rather than a bun. A grating of nutmeg is the old touch that makes them taste of something.
Ingredients
- lean beef — 450 g
- shallot, finely chopped — 0.5 pc
- salt — 1 tsp
- black pepper — 0.5 tsp
- grated nutmeg — 1 pinch
- egg — 1 pc
- butter — 1 tbsp
Instructions
- Chop the beef finely by hand rather than mincing it — the texture is the point of the dish.
- Season it well with the salt, pepper, shallot and nutmeg.
- Mix in the lightly beaten egg to bind, handling the meat as little as possible.
- Shape into four thick cakes about 2 cm deep.
- Fry in the butter over a good heat, about 4 minutes a side, turning once only.
- Rest for a couple of minutes and serve with the pan juices poured over.