Hamburg Steak

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 lb. round steak
  • 1 teaspoon chopped onions
  • 1 tablespoon drippings
  • Salt and pepper


Take one pound of raw flank or round steak. Salt and prepare as desired. Cut off fat, bone and stringy pieces. Chop it very fine. Chop onions very fine and mix with meat. Season to taste. Make into round cakes a little less than one-half inch thick.

Heat pan blue hot, grease lightly; add cakes, count 60, then turn and cook on the other side until brown. When well browned they are done if liked rare. Cook 10 minutes if liked well done. Serve hot on hot platter, and garnish with celery tops or parsley, and two or three slices of lemon on meat. Pour the fat that the steak was cooked in over the meat.