Nostalgic Homemade Hamburg Steak
Versatile Hamburg Steak: Perfect Patty for Morning Buns, Appetizer, or Lunchbox Side Dish
When I was young, my mother would buy vegetables at the market and have them ground at the butcher’s. She’d then make a dish that wasn’t quite donggeurang-tteok (Korean meat patties) or galbi-jjim (braised ribs), but when dipped in ketchup, it was incredibly delicious. For simplicity, let’s call it ‘Hamburg Steak.’ This recipe is designed to bring back those cherished childhood flavors, offering a tender and juicy steak that’s perfect for any occasion – a hearty family meal, a satisfying snack with drinks, or a convenient addition to your lunchbox.
Hamburg Steak Ingredients
- 600g ground pork
- 400g ground beef
- 1 medium onion
- 1/4 bunch chives
- 1 small carrot
- 2 shiitake mushrooms
- 1/2 cup flour
- 1 Tbsp minced garlic
- 1 tsp salt
- 1 tsp black pepper
- 3 Tbsp cooking wine (or mirin)
Cooking Instructions
Step 1
First, let’s prepare the vegetables and mushrooms that will add flavor and texture to our hamburg steak. Finely mince the onion, carrot, chives, and shiitake mushrooms. The finer the vegetables are minced, the better they will incorporate into the meat mixture, resulting in a smoother texture. Combine these minced vegetables with 1/2 cup of flour and 1 tablespoon of minced garlic.
Step 2
In a large bowl, add the 600g of ground pork and 400g of ground beef. Add the prepared minced vegetable and flour mixture. Season with 1 teaspoon of salt and 1 teaspoon of black pepper. Pour in 3 tablespoons of cooking wine (or mirin) to enhance flavor and remove any potential gamey odors. Now, knead the mixture thoroughly with your hands until it becomes cohesive and slightly sticky. Kneading well is key to achieving a tender hamburg steak that holds its shape.
Step 3
It’s time to shape the hamburg steak patties. For a hearty side dish with rice, make them larger. If you plan to serve them in morning buns or slider buns, shape them into smaller, flatter patties. Creating various sizes increases their versatility. When forming the patties, avoid making them too thick to ensure they cook evenly all the way through.
Step 4
You can cook the hamburg steaks immediately after shaping, but preparing them in advance makes for a convenient meal. Place each patty into a small resealable bag or lay them on parchment paper without overlapping, then freeze. This way, when you’re short on side dishes or have unexpected guests, you can quickly prepare a delicious hamburg steak. For frozen patties, thaw them in the refrigerator or cook them slowly over low heat.
Step 5
When cooking the hamburg steaks, it’s crucial to start over low heat. Preheat your pan on low, then place the patties. Cook them slowly until they are thoroughly cooked through. To prevent the juices from escaping, once the bottom is lightly browned, flip them to cook the other side. Once the inside is fully cooked, increase the heat to medium-high to get a beautiful, appetizing sear on the surface. A slightly charred exterior adds wonderful flavor and makes them even more delicious.
