Hamburg Steak Recipe

Prepare aromatics

Finely chop half an onion (measure 1/2 cup) and mince garlic. In a small bowl combine the breadcrumbs and milk and let sit for 5 minutes until the crumbs absorb the milk.

Mix meat and seasonings

In a large mixing bowl add ground beef and ground pork. Add the soaked breadcrumbs, chopped onion, minced garlic, egg, Worcestershire sauce, Dijon mustard, kosher salt, and black pepper. Using clean hands or a spatula, gently combine until just uniform — do not overwork the mixture or patties will be tough.

Form patties

Divide the mixture into four even portions (about 5–6 oz each for 4 servings) and shape into oval or round patties about 3/4" thick. Make a slight indentation in the center of each patty with your thumb to help them cook evenly.

Chill (optional)

If time permits, place formed patties on a plate, cover, and chill in the refrigerator for 15–30 minutes to help them hold together during searing.

Sear and finish cooking

Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil and 1 tablespoon butter. When the fat is hot and foaming, add patties (do not overcrowd; cook in batches if needed). Sear 3–4 minutes on the first side without moving until a brown crust forms. Flip and reduce heat to medium. Cook another 3–4 minutes, spooning some butter over the top, until an instant-read thermometer inserted into the center reads 155–160°F (68–71°C) for medium. Transfer patties to a plate and tent loosely with foil while you make the onion gravy.

Sweat onions

Using the same skillet with any browned bits and 1 tablespoon butter, reduce heat to medium-low and add the sliced onion. Cook, stirring occasionally, for 6–8 minutes until the onions are softened and starting to turn golden. Scrape up any browned bits from the bottom of the pan with a spatula.

Make roux

Push the onions to one side or create a small cleared space in the pan and sprinkle 1 tablespoon flour over the fat. Stir the flour into the butter and onions and cook for 1–2 minutes to remove the raw flour taste; this will form a light roux.

Add stock and seasonings

Gradually pour in 1 cup beef stock while stirring or whisking to combine, ensuring no lumps remain. Add 1 teaspoon Worcestershire sauce, 1/2 teaspoon soy sauce, 1/2 teaspoon thyme (if using), and salt and pepper to taste (about 1/4 tsp each). Increase heat slightly and simmer for 3–5 minutes until the gravy thickens to a saucy consistency.

Finish gravy

If the gravy becomes too thick, add up to 2 tablespoons more stock or water to reach desired consistency. Taste and adjust seasoning. Return the cooked patties and any resting juices to the skillet, spooning gravy and onions over them, and simmer together for 1–2 minutes to reheat patties and meld flavors.

Divide mashed potatoes or steamed rice among plates, place a hamburg steak on top, and spoon generous amounts of onion gravy over the steak. Serve with steamed greens on the side.