100% Beef Hamburg Steak
No binder, just the umami of the meat. Cut it open and the juices overflow.
Ingredients
- Ground beef300g
- Salt1/2 tsp (about 3g)
- Black peppera pinch
- Nutmega pinch
- Vegetable oil1 tsp
- Red wine (or water)2 tbsp
- Ketchup2 tbsp
- Worcestershire sauce2 tbsp
- Butter10g
Directions
- Keep the ground beef chilled until just before cooking. In a cold bowl, knead the beef and salt quickly until sticky.
- Mix in the black pepper and nutmeg, divide in two, shape into 2cm-thick ovals and make a slight dent in the center.
- Heat oil in a pan, sear over medium heat for 3 minutes to brown. Flip, cover and steam-cook over low heat for 6-7 minutes.
- Pierce with a skewer; if the juices run clear it is done. If they run red, cook longer. Remove and rest for 2 minutes.
- In the same pan, boil the red wine, add ketchup and Worcestershire, reduce a little, then melt in the butter to finish the sauce.