Ingredients : Serves 4

ingredients image
  • 500g lean ground beef (typically 10% fat)
  • 2 small onions or 1 large onion, finely chopped
  • 1 medium egg
  • 100ml dried breadcrunmbs or grounded white bread
  • 100ml semi skimmed milk
  • 1/4 tsp freshly grounded nutmeg
  • 1/2 tsp salt
  • freshly grounded black peppercorns
  • 1 tsp vegetable, corn or sunflower oil
  • 3 tbsp red wine
  • 5 tbsp tomato ketchup
  • 1 tbsp worcester sauce
  • 1 tbsp wholegrain mustard
  • 1 tbsp butter


instructions image
  • Soak the breadcrumbs in the milk.
  • In a bowl mix well the beef, onions, egg, breadcrumbs, nutmeg, salt and pepper.
  • Devide into 4 and form into flat ovals, then make a dimple on the centre.
  • Heat the oil in a frying pan over a medium-high heat, fry 2 pieces* of hamburg for 1 minute.
  • Over a low heat, cook for a few minutes.
  • Turn them over and over a medium-high heat cook the other side for 1 minute. Then reduce the heat, cook for a few minutes.
  • Remove the excess oil** with a kitchen peper.
  • Pour 50ml water and cover with the lid to steam them for about 5 minutes or until evaporate the water.
  • Check the meat if it is cooked, pierce the centre with a skewer. If the juices are transparent, the meat is cooked.
  • Set aside and keep them warm. Repeat 4. to 9 for the rest of hamburg.
  • In a same pan (do not wash it), over a low heat, add the wine, ketchup, worcester sauce and mustard. Stir occasionally and bring to a simmer. Turn off the heat and add the butter.
  • Pour the sauce over the hamburgs and serve with boiled potatoes.
instructions image
*If the pan is big enough to fry 4 pieces, fry all at once.
Otherwise, the water will splash with oil.

served image
This recipe was first published on mizueandco.com in Oct. 2006.