Hot Hamburger Plate Recipe
This is a mashup of an easy Salisbury Steak with mushroom gravy and an open faced hamburger… This is a natural progression of an earlier German dish; throughout the old cookbooks in our collection there are variations of this basic dish, sometimes it’s referred to as meatballs even though it’s always a flattened patty, and may be descended from frikadelle. Now some people claim that this is hamburger steak Southern style or Southern style hamburger steak - but this Hamburger steak with onions and gravy has a long history right here in Canada. The Hot Hamburger Plate probably came here with German migration in the 1700s.
Hamburger Steaks:
Oil for frying
500g (1 Lb) ground beef
15 mL (1 Tbsp) Worcestershire sauce
15 mL (1 Tbsp) garlic powder
Salt and pepper to taste
15 mL (1 Tbsp) onion powder (optional)
1 egg
Gravy:
2 medium onions, sliced
4 cups sliced mushrooms
30 mL ( 2 Tbsp) butter
30 mL ( 2 Tbsp) flour
375 mL (1½ cups) beef broth
Salt and pepper to taste
15 mL (1 Tbsp) Marmite
How to make Beurre Manié and use Beurre Manié 7:55
Equal portions of flour and softened butter mashed together.
Method:
Combine the ground beef, Worcestershire sauce, garlic powder, salt, pepper, onion powder, and egg.
Mix and then form into 4 patties.
Heat some oil in a frying pan and brown the patties on both sides.
Remove the patties to a plate, and add the onions to the pan.
Fry the onions until golden brown, add the mushrooms and continue cooking until the mushrooms are golden brown as well.
Melt the butter into the mushroom onions, and then stir in the flour.
Stir in the broth, and Marmite, then season with salt and pepper to taste.
Add the beef patties back to sauce, cover and simmer on low until the patties are cooked.
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