This meat-only hamburg steak (steak haché) is packed with the rich flavor of beef and requires no binders. Enjoy the pure taste of meat with the simplest method. With simple ingredients and easy steps, it's also recommended for when you're short on time.
Ingredients
Main Ingredients (2 servings)
- Beef shoulder slices 300g
Seasonings
- Grated garlic 1 clove
- Cooking Sake (Rice Wine) 1 tbsp
- Salt 1/3 to 1/2 tsp
- Olive oil a little
- Coarse ground black pepper (to taste)
- Whole grain mustard (to taste)
Steps
- Spread the Beef shoulder slices 300g on a cutting board and finely chop with a knife until sticky, similar to making tartare. (Key Tip!) Thoroughly chop any sinewy parts for better texture.
- Add Salt 1/3 to 1/2 tsp, Grated garlic 1 clove, and Cooking Sake (Rice Wine) 1 tbsp to the chopped meat. Mix well by hand until uniform. (Key Tip!) The sake helps the meat bind and reduces any gamey odor.
- Divide the mixed meat into two portions. Shape each into a rugby ball shape, then flatten from above to form thin hamburg steaks. (Key Tip!) Since there are no binders, shaping them thinly helps them cook through easily.
- Heat a frying pan with Olive oil a little over medium heat.
- Place the shaped hamburg steaks in the heated frying pan and cook slowly while adjusting the heat. (Key Tip!) Be careful not to burn it over high heat. It's okay if it breaks apart a little.
- Once one side has a nice brown color, flip and cook the other side until it's also nicely browned. Ensure it's cooked through.
- Place the cooked hamburg steaks on a plate.
- Garnish with Coarse ground black pepper (to taste) and Whole grain mustard (to taste), if desired. (Key Tip!) For an easy gravy sauce, add ketchup, Worcestershire sauce, or butter to the meat juices left in the pan.
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