Hamburg steak isn't German—it's Japan's 1960s interpretation of Salisbury steak, served with tangy ponzu instead of gravy.
Hamburg Steak
Dive into a culinary adventure with this delicious Hamburg Steak, inspired by the enchanting world of the manga 'Frieren: Beyond Journey's End.' Juicy ground beef is perfectly seasoned and seared to create a mouthwatering crust, then smothered in a rich, savory gravy that elevates every bite. Serve it alongside fluffy mashed potatoes and fresh greens for a hearty meal that’s sure to impress!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 large (14oz/400g) yellow onion, finely chopped (28.4 g)
- ½ cup (120ml) water (120 ml)
🥩Meat & Seafood(1)
- 2.2 lb (1kg) ground beef (we used lean) (998 g)
🥛Dairy & Eggs(2)
- 2 tbsp (28g) unsalted butter (28 g)
- 1 large (50g) egg
🫙Pantry Staples(2)
- 1 ⅔ cup (200g) plain bread crumbs (401 ml)
- neutral oil for cookingoptional
🧂Spices & Seasonings(2)
- ½ tsp black pepper (2.5 ml)
- 1 ½ tsp salt (7.5 ml)
👨🍳 Instructions
- 1
Heat the butter in a large 12 inch sauté pan/ cast iron pan over medium heat. Once the pan is hot and the butter has melted, add the onion and sauté until golden brown, stirring often. Transfer the caramelized onion into a large mixing bowl to cool. Wipe down the pan with a paper towel.
- 2
Once the onion has cooled, add the ground beef, bread crumbs, egg, salt, and pepper. Mix everything together until well combined then knead until the ground beef is pastier and can hold itself together. Transfer the meatball to a clean work surface. Throw the meatball down onto the work surface with a bit of force to compact it and force out any air bubbles. Repeat this a few times. Then shape it into an inch thick patty, about 11 inches wide.
- 3
Into the pan from earlier, add one to two tablespoons of oil and heat over medium heat. When the pan is hot, gently place the beef patty into the pan. Turn the heat to medium low and continue cooking the patty for 5 to 6 minutes or until brown. Flip and sear the other side for 2 to 3 minutes. Then add the water around the pan and cover with a lid. Cook for another 5 minutes or until the patty is cooked, then remove the lid. Let the water evaporate then carefully transfer the patty onto a serving plate. Enjoy as is or serve with your choice of sauce or gravy.
💡 Pro Tips
- ✓Knead the ground beef mixture until it becomes paste-like because myosin proteins develop and create binding strength, preventing the patty from falling apart during cooking.technique
- ✓Throw the formed meatball onto your work surface 3-4 times with force to eliminate air pockets, which cause uneven cooking and potential bursting at 160°F internal temperature.technique
- ✓Sear the first side for 5-6 minutes without moving to develop a proper Maillard reaction crust, which requires surface temperatures of 280-300°F.timing5-6 minutes, 280-300°F
- ✓Add water and cover after the initial sear to create steam cooking at 212°F, ensuring the thick patty reaches safe internal temperature of 160°F without overcooking the exterior.technique212°F steam, 160°F internal
- ✓Cool the caramelized onions completely before mixing with raw beef because hot onions will begin cooking the meat proteins prematurely, creating a tough, grainy texture.timing
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Hamburg steak isn't German—it's Japan's 1960s interpretation of Salisbury steak, served with tangy ponzu instead of gravy.
Hamburg Steak
Dive into a culinary adventure with this delicious Hamburg Steak, inspired by the enchanting world of the manga 'Frieren: Beyond Journey's End.' Juicy ground beef is perfectly seasoned and seared to create a mouthwatering crust, then smothered in a rich, savory gravy that elevates every bite. Serve it alongside fluffy mashed potatoes and fresh greens for a hearty meal that’s sure to impress!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 large (14oz/400g) yellow onion, finely chopped (28.4 g)
- ½ cup (120ml) water (120 ml)
🥩Meat & Seafood(1)
- 2.2 lb (1kg) ground beef (we used lean) (998 g)
🥛Dairy & Eggs(2)
- 2 tbsp (28g) unsalted butter (28 g)
- 1 large (50g) egg
🫙Pantry Staples(2)
- 1 ⅔ cup (200g) plain bread crumbs (401 ml)
- neutral oil for cookingoptional
🧂Spices & Seasonings(2)
- ½ tsp black pepper (2.5 ml)
- 1 ½ tsp salt (7.5 ml)
👨🍳 Instructions
- 1
Heat the butter in a large 12 inch sauté pan/ cast iron pan over medium heat. Once the pan is hot and the butter has melted, add the onion and sauté until golden brown, stirring often. Transfer the caramelized onion into a large mixing bowl to cool. Wipe down the pan with a paper towel.
- 2
Once the onion has cooled, add the ground beef, bread crumbs, egg, salt, and pepper. Mix everything together until well combined then knead until the ground beef is pastier and can hold itself together. Transfer the meatball to a clean work surface. Throw the meatball down onto the work surface with a bit of force to compact it and force out any air bubbles. Repeat this a few times. Then shape it into an inch thick patty, about 11 inches wide.
- 3
Into the pan from earlier, add one to two tablespoons of oil and heat over medium heat. When the pan is hot, gently place the beef patty into the pan. Turn the heat to medium low and continue cooking the patty for 5 to 6 minutes or until brown. Flip and sear the other side for 2 to 3 minutes. Then add the water around the pan and cover with a lid. Cook for another 5 minutes or until the patty is cooked, then remove the lid. Let the water evaporate then carefully transfer the patty onto a serving plate. Enjoy as is or serve with your choice of sauce or gravy.
💡 Pro Tips
- ✓Knead the ground beef mixture until it becomes paste-like because myosin proteins develop and create binding strength, preventing the patty from falling apart during cooking.technique
- ✓Throw the formed meatball onto your work surface 3-4 times with force to eliminate air pockets, which cause uneven cooking and potential bursting at 160°F internal temperature.technique
- ✓Sear the first side for 5-6 minutes without moving to develop a proper Maillard reaction crust, which requires surface temperatures of 280-300°F.timing5-6 minutes, 280-300°F
- ✓Add water and cover after the initial sear to create steam cooking at 212°F, ensuring the thick patty reaches safe internal temperature of 160°F without overcooking the exterior.technique212°F steam, 160°F internal
- ✓Cool the caramelized onions completely before mixing with raw beef because hot onions will begin cooking the meat proteins prematurely, creating a tough, grainy texture.timing