Weeknight · Heritage Recipes

Hamburg Steaks

Name: Hamburg Steaks
Yield: 4
Ingredients: 1 lb ground beef; ¾ tsp kosher salt; ½ tsp black pepper; 1 small shallot, finely chopped (or 1 tsp grated onion); A few gratings of nutmeg; 1 egg, lightly beaten (optional); Maître d'hôtel butter, to serve

Before the burger had a bun, there was the Hamburg steak. Fannie Farmer's 1918 version is a seasoned patty with shallot and a hint of nutmeg, topped with herb butter.

TimeAbout 20 minutes

Serves4

EaseEasy

CutPrime Dry Aged Ground Beef 1 lb. 80/20 Blend

Target160°F

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Adapted from Fannie Farmer, The Boston Cooking-School Cook Book, 1918.

Ingredients

7 items

Legacy Maker Farms 1876 Single-Source1 lb ground beef
¾ tsp kosher salt
½ tsp black pepper
1 small shallot, finely chopped (or 1 tsp grated onion)
A few gratings of nutmeg
1 egg, lightly beaten (optional)
Maître d'hôtel butter, to serve

Method

1Gently mix the beef with the seasonings, shallot, nutmeg and egg, if using.
2Shape into 4 patties about ¾ inch thick, without packing them tightly.
3Cook in a hot, lightly greased skillet about 4 minutes per side, to 160°F.
4Top each patty with a slice of the butter and serve.

Tap a step to mark it done.

160°F

Cook to temperature, not timeAll ground beef is cooked to 160°F in the center, per the USDA.

Made with Legacy Maker Farms 1876 Single-Source Prime Dry Aged Ground Beef 1 lb. 80/20 BlendPub Blend Dry Aged Ground Beef 1 lb. 73/27 Blend Legacy Maker Farms 1876 Single-Source beef: raised on our Indiana farm, dry-aged and cut by hand under the eye of our master butcher.

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