Hamburg Steak

Hamburg Steak

Ingredients (2 servings)

220 g
ground beef
1/3 onion
5 g unsalted butter

1/3 cup of breadcrumbs(15g)
1 egg
1/3 teaspoon salt
A pinch of black pepper
A pinch of nutmeg
1/2 tablespoon vegetable oil

70 ml red wine
70 ml water
10 g beef stew seasoning (store-bought)
1 1/2 tablespoon ketchup

Additional side vegetables


1. Finely chop the onion. Heat the butter in a carbon pot over medium heat. Add the onion and cook until the moisture has evaporated and the onion is light brown. Remove from the pan and place in a bowl to cool.

2. In the same bowl with the onion, add the ingredients listed in (A) and mix well. Add the ground beef and knead with your fingertips until combined.

3. Divide the mixture from step 2 into two portions and form balls. Squeeze the meat mixture between your hands to release any trapped air. Flatten the balls into oval shapes, making a hollow in the center.

4. Heat the vegetable oil in a skillet over medium heat, add the two patties and cover with a lid. Cook until browned, about 2 minutes, then flip.

5. Cover and cook over low heat for 5 minutes. Turn off the heat and let them rest on the residual heat for another 3 minutes. Thread a bamboo skewer through the grilled patties, and when the juices run clear, transfer to serving plates, pour the sauce over, and serve with your choice of vegetables.

Combine the red wine and water in the coal pot and bring to a boil. Dissolve the beef stew seasoning in the mixture, then add the ketchup and mix well to make the sauce.


When cooked in a carbon pot, the surface of the hamburger is nicely browned and releases easily from the pot for a clean and smooth flip. The surface gets a firm sear, resulting in a delicious aroma. It retains the juices in the meat, creating a moist and juicy texture. When plated and sliced, the hamburger releases a satisfying juiciness.


Seiichi Horio 


After serving as chef at a French restaurant, Seiichi Horio established HORIO COOKING
FACTORY in 1993. Horio teaches cooking
classes in many regions in addition to having
diverse roles such as menu development for
the dining industry or food coordination for
media and advertising.

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