Gooey Cheese-Stuffed Hamburg Steak
Melt-in-your-mouth goodness! How to make a rich, cheesy Hamburg Steak (Hambak Steak).
This is a delightful Hambak (Hamburg) steak featuring a molten cheese filling inside. Perfect for a comforting and satisfying meal.
Hamburg Steak Ingredients- 400g Ground Beef
- 200g Ground Pork
- Pinch of Salt
- Pinch of Black Pepper
- 1 Onion
- 1/3 Carrot
- 1 tsp Minced Garlic
- 2 Egg Yolks
- 3 Tbsp Breadcrumbs
- 75ml Milk
- 1 pack Sliced Cheese (4 slices)
- 2 Tbsp Butter
Sauce Ingredients- 3 Tbsp Worcestershire Sauce
- 2 Tbsp Ketchup
- 1 tsp Minced Garlic
- 1 tsp Minced Ginger
- Pinch of Sugar
- Mushrooms (e.g., button or king oyster) – a small amount
- 3 Tbsp Worcestershire Sauce
- 2 Tbsp Ketchup
- 1 tsp Minced Garlic
- 1 tsp Minced Ginger
- Pinch of Sugar
- Mushrooms (e.g., button or king oyster) – a small amount
Cooking Instructions
Step 1
Begin by preparing the meat mixture for your hamburg steaks. Combine the ground beef and ground pork in a 2:1 ratio. This blend ensures a delicious balance of flavor and texture.
Step 2
Finely dice half of the onion and the carrot. Melt 1 tablespoon of butter in a pan over medium-low heat. Add the diced onion and carrot and sauté until the onion becomes translucent and releases a sweet aroma. Let this mixture cool completely before adding it to the meat.
Step 3
Finely mince the remaining half of the onion. Add the sautéed onion and carrot mixture, the finely minced raw onion, ground beef, and ground pork to a large bowl. Mix them together thoroughly.
Step 4
Soak the breadcrumbs in 75ml of milk until they become soft and pliable. Add the soaked breadcrumbs, 2 egg yolks, 1 teaspoon of minced garlic, a pinch of salt, and a pinch of black pepper to the meat mixture. Knead the mixture until it becomes cohesive and slightly sticky. Be careful not to overwork the meat, as this can result in a tough texture.
Step 5
Cover the meat mixture with plastic wrap and refrigerate for about 20 minutes. This resting period allows the flavors to meld and the mixture to firm up, making it easier to shape.
Step 6
Divide the chilled meat mixture into two portions. Take one portion and flatten it in your palm, creating a slight indentation in the center. Place one slice of cheese into the indentation. Carefully fold the meat around the cheese, sealing it completely to form a thick, round patty.
Step 7
Before shaping the patties, gently toss the meat mixture between your palms for about 15 repetitions. This helps to remove air pockets, preventing the hamburg steak from falling apart during cooking and creating a denser texture. Shape the patties to be about the size of your palm and approximately 1.5 cm thick.
Step 8
Heat 1 tablespoon of butter or cooking oil in a skillet over medium heat. Place the shaped hamburg steaks in the hot pan and sear for about 2 minutes per side, until they develop a nice golden-brown crust. Avoid overcrowding the pan and turning them too frequently to retain juices.
Step 9
Once both sides are browned, reduce the heat to the lowest setting. Cover the pan with a lid and let the hamburg steaks steam gently for another 2 minutes per side, for a total of 4 minutes. This ensures the inside cooks through evenly while remaining wonderfully moist.
Step 10
Remove the cooked hamburg steaks from the pan and set them aside. In the same pan, add all the sauce ingredients: 3 Tbsp Worcestershire sauce, 2 Tbsp ketchup, 1 tsp minced garlic, 1 tsp minced ginger, and a pinch of sugar. Add your chopped mushrooms (button or king oyster work well). Stir everything together and simmer gently until the sauce thickens slightly. You can add a little water if the sauce becomes too thick.
Step 11
Serve the delicious cheese-filled hamburg steaks on warm plates. Spoon the luscious sauce generously over the top. This is a fantastic dish to enjoy with your favorite side vegetables or rice.
