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Hamburg Steak

Eating a burger patty on its own with a surprise in the middle.
Cuisine: Japanese
Keyword: beef, braised pork, cheese, hamburger, hamburger steak, potatoes, steak, vegetables, wedges

Ingredients

  • Burger meat or use just beef and add some seasoning
  • 1 egg
  • Breadcrumbs
  • Grated Calico cheese or use ordinary cheddar

Onion Gravy;

  • 1 large onion sliced
  • Beef stock
  • Butter
  • Black pepper
  • Olive oil

Potato Wedges;

  • 2 medium potatoes peeled & cut to wedges
  • Olive oil
  • Dried Rosemary
  • Garlic Powder
  • Salt
  • Black Pepper

Instructions

  • I'd like to start with making my potato wedges first and my onion gravy because these two takes a while. Pre-heat your oven to 200C.
  • Prep your potatoes accordingly, put the wedges in a heat-proof bowl, pour a little water into the bottom and microwave it under medium heat for 2 mins.
  • Mix olive oil, dried rosemary, garlic powder, a bit of salt and black pepper in another deep bowl.
  • Strain the potatoes when it's done and toss it in the olive oil mixture. Line them up on a tray and roast for about 30 mins, turning once in between. Try not to burn them.
  • While the potatoes are roasting, get to work on your gravy. Heat olive oil in a pan and cook your sliced onions under medium heat slowly, stirring occasionally till they've caramelised.
  • Do not add salt, because butter might make it salty enough.
  • When you have caramelised onions, pour in some beef stock and let it simmer for 2 mins. Turn off the heat. We will re-heat and add the butter after the burger steak is done.
  • Get your burger mix together. I'm using my leftover burger mix, but you can just use lean minced beef seasoned with some salt and pepper.
  • Crack and egg into the mixture and mix with your hands. Add some breadcrumbs to achieve a sticky but mouldable texture.
  • We need the egg as a binder because you're shaping them into large patties and the breadcrumbs is to make the mix less wet.
  • Take a handful of the burger mix, about 1 1/2 inches thick, the size of your palm and shape them into a large patty.
  • Make a dent in the middle. Put about less than a handful of grated cheese in the middle.
  • Close it up and re-shape the patty again. Make sure you make the middle part slightly thinner than the sides by pressing it down because when it cooks, it will retract and the middle will double in size.
  • Heat a pan or wok or whatever cooking vessel that has a lid with some olive oil.
  • When it's hot, sear the burger steaks on one side for 2 mins and then the other side for 3 mins. Or till you have a nice crust on the outside.
  • If you've used too much oil (like I did), take some paper towels and soak up the excess oil.
  • Pour in the wok about a 1/2 cup water, turn the heat down to medium and cover with a lid. Let it steam till most of the water has gone.
  • Poke the meat gently and if the juices run clear, it's done.
  • Turn off the heat and place the hamburger steak on its plate along with the potato wedges and some simple salad.
  • Re-heat the onion gravy and add about a teaspoon of butter. You don't really need salt, because the butter is salty, the burger has salt and the cheese inside the burger is salty.
  • Taste the gravy and see. Pour some gravy on top of the hamburger steak.