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Hamburger Steak Recipe

Name: Mitla Cafes Hamburger Steak Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20); 0.5 cup onion, finely diced; 1 unit egg; 0.5 cup fresh breadcrumbs; 2 tbs milk; 1 tsp Worcestershire sauce; 0.5 tsp garlic powder; 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 1 tbs vegetable oil (or neutral oil) for pan; 1 tbs butter; 0.5 cup yellow onion, sliced thin; 1 tbs all-purpose flour; 1 cup beef broth; 1 tsp Worcestershire sauce; 0.5 tsp soy sauce (or tamari); 1 tbs fresh parsley, chopped (optional); 0 to taste salt and pepper to taste; 2 cups ready-made clear soup or consommé (chicken or vegetable); 1 tbs scallion, thinly sliced (for garnish); 3 cups mixed salad greens; 0.5 cup cherry tomatoes, halved; 0.5 cup cucumber, thinly sliced; 2 tbs simple vinaigrette (olive oil); 1 tsp lemon juice or vinegar; 0 to taste salt and pepper

Inspired by Mitla Cafe

Time35m

Serves2

with Soup & Salad

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Ingredients

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Hamburger Steaks

1 lb ground beef (80/20)

1/2 cup onion, finely diced

1 unit Egg

1/2 cup fresh breadcrumbs

2 tbs Milk

1 tsp Original Worcestershire Sauce

1/2 tsp Watkins garlic powder

1 tsp kosher salt

1/2 tsp Black pepper, freshly ground

1 tbs vegetable oil (or neutral oil) for pan

1 tbs Butter

Pan Sauce / Gravy

1/2 cup yellow onion, sliced thin

1 tbs 00 bread flour

1 cup beef broth

1 tsp Original Worcestershire Sauce

1/2 tsp soy sauce (or tamari)

1 tbs fresh parsley, chopped (optional)

0 to taste salt and pepper to taste

Soup

2 cups ready-made clear soup or consommé (chicken or vegetable)

1 tbs scallion, thinly sliced (for garnish)

Salad

3 cups mixed salad greens

1/2 cup Cherry tomatoes, halved

1/2 cup cucumber, thinly sliced

2 tbs simple vinaigrette (olive oil)

1 tsp lemon juice or vinegar

0 to taste Celtic salt and pepper

Method

Hamburger Steaks

Make the meat mixture

In a medium bowl combine the ground beef, finely diced onion, egg, breadcrumbs, milk, Worcestershire sauce, garlic powder, kosher salt, and black pepper. Mix gently with your hands or a fork just until combined; avoid overworking so the patties stay tender.

Form patties

Divide the mixture into two even portions (for 2 servings). Shape each portion into an oval or round patty about 3/4 inch thick. Press a slight indentation in the center of each patty with your thumb to help them cook evenly.

Sear and cook

Heat a large skillet over medium-high heat. Add the vegetable oil and 1 tablespoon butter. When butter is foaming and the pan is hot, add the patties without crowding. Cook 3-4 minutes on the first side until a deep brown crust forms. Flip and reduce heat to medium. Cook another 3-4 minutes (or longer if you prefer), until internal temperature reaches 155-160°F (68-71°C) for medium well. Remove the patties to a plate and tent loosely with foil; reserve pan drippings in the skillet for the sauce.

Pan Sauce / Gravy

Sweat onions

Using the same skillet with the reserved drippings, add the sliced onion. If pan is dry add a teaspoon of oil. Cook over medium heat, stirring, until onions soften and become translucent, about 3-4 minutes.

Make roux and deglaze

Sprinkle 1 tablespoon flour over the onions and stir to coat; cook 30-60 seconds to remove raw flour taste. Slowly pour in the beef broth while whisking or stirring to prevent lumps. Scrape up browned bits from the bottom of the pan (deglaze) for flavor.

Simmer to thicken

Add Worcestershire and soy sauce. Bring sauce to a gentle simmer and cook 2-4 minutes until it thickens to a gravy consistency. Taste and adjust seasoning with salt and pepper. If sauce becomes too thick, add a splash more broth or water.

Finish

Return the cooked patties to the skillet and spoon sauce over them. Simmer together 1-2 minutes to rewarm and meld flavors. Sprinkle chopped parsley over the steaks before serving.

Soup

Heat the ready-made clear soup or consommé in a small saucepan over medium heat until just simmering, about 3-5 minutes. Do not boil vigorously. Taste and adjust seasoning with a pinch of salt if needed. Ladle into bowls and garnish with sliced scallion.

Salad

In a bowl combine salad greens, halved cherry tomatoes, and sliced cucumber. In a small jar or bowl whisk together the vinaigrette (olive oil), lemon juice or vinegar, and a pinch of salt and pepper. Toss the salad with the dressing just before serving to keep greens crisp.