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Heston Blumenthal's Hamburg Steak with Mustard Sauce

Name: Heston Blumenthal's Hamburg Steak with Mustard Sauce
Yield: 6
Ingredients: 2 tbsp. vegetable oil, plus extra for frying; 2 large onions, peeled and finely sliced; 300 g pork mince; 300 g beef mince; 500 mL fresh beef stock, reduced to 200ml; 2 flat-leaf parsley stems; 2 tsp. wholegrain mustard; 1 tsp. red wine vinegar

Hamburg steak, aka a hamburger without the bun, is a fabulous low-cost way to enjoy beef. Top chef Heston Blumenthal shares his recipe for the perfect simple supper.

By Heston BlumenthalPublished: 25 October 2024

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heston blumenthal hamburg steak with mustard sauce

Lauren McClean/Bloomsbury

Transform a frugal kitchen staple into a delicious chef-worthy dinner with this recipe from acclaimed chef Heston Blumenthal.

"These patties are a great alternative to a full-on steak, guaranteeing you a grilled meaty hit that lives up to the rich mustard sauce. They’re delicious served with some sautéed spinach and buttery crushed potatoes or potato wedges."

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Yields:

Ingredients

2 Tbsp.
vegetable oil, plus extra for frying
2
large onions, peeled and finely sliced
300 g
pork mince
300 g
beef mince

FOR THE MUSTARD SAUCE

500 ml
fresh beef stock, reduced to 200ml
2
flat-leaf parsley stems
2 tsp.
wholegrain mustard
1 tsp.
red wine vinegar

Directions

1. Step 1In a frying pan on a medium heat, add the vegetable oil and the sliced onions. Add a pinch of salt and lightly fry while stirring for about 8–10min, until the onions are soft, evenly caramelised and smell slightly sweet. Remove from the heat and leave to cool.
2. Step 2In a suitably sized bowl, add the minced meats and combine using your hands with half of the cooled onions (reserve the remainder for the mustard sauce) and season with 1tsp each of salt and freshly ground black pepper (see Heston's Tip).
3. Step 3Divide your mince mixture into 6 equal portions (about 115g each). On a clean surface, shape each portion into a burger patty, aiming for roughly the size of the palm of your hand and 2cm thick – try to make your patties an even thickness so the cooking will also be even.
4. Step 4Place your patties on a flat tray and chill in the fridge for at least 1hr.
5. Step 5Meanwhile, make the mustard sauce. Heat the reduced beef stock in a saucepan over moderate heat and add the parsley stems, mustard and vinegar. Remove from the heat and leave to stand for 10min before removing and discarding the parsley.
6. Step 6While the sauce is standing, roughly chop the reserved caramelised onions, then after the 10min, stir them through the sauce to finish.
7. Step 7You can cook your Hamburg steaks in a frying pan or griddle pan or on the barbecue – it’s up to you. The result you are looking for is an even browning on both sides and a core temperature of 70°C (it will take about 3min each side, in a little oil, in a frying pan). Serve with your mustard sauce, reheating if needed. Buttery crushed potatoes or potato wedges are great with this dish.

Heston's Tip
To test the seasoning of your minced meats, take a teaspoon of the mixture and fry it in a pan until cooked through. Taste it, then adjust accordingly.

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Miracle Mince, with recipes from 25 top chefs, including Tom Kerridge, Heston Blumenthal, Angela Hartnett, Paul Ainsworth and Poppy O’Toole is out now. All royalties from the sale of this book will go to Hospitality Action, the UK hospitality industry’s leading charity, which deals day in and day out with stories of personal tragedy and dire need, helping rebuild lives.