Hamburger Steak with Fried Egg

Ingredients

• 1 lb ground beef
• ½ whole onion
• ¼ cup breadcrumbs
• 3 whole egg
• 1 tsp salt
• ½ tsp black pepper
• 3 tbsp ketchup
• 1 tbsp worcestershire sauce
• ½ cup beef broth
• 1 tbsp butter
• 2 cups broccoli
• 2 whole carrots

Instructions

1. 1

   Peel the carrots and slice them on the diagonal, about as thick as your little finger, and cut the broccoli into small bite-size florets so every piece cooks in the same time. Then take the half onion and grate it on the fine side of a box grater until it becomes a soft, watery pulp. This is my quiet little secret for a tender patty: grated onion melts into the meat instead of staying crunchy.

2. 2

   Bring a small pot of lightly salted water to a gentle boil. Cook the carrots first for about 4 minutes, then drop in the broccoli for 2 more minutes. You want them just tender and still bright — a chopstick should slide in with a tiny bit of resistance. Drain them and set aside; they will stay warm while you cook the rest.

3. 3

   In a bowl, add the ground beef, the grated onion together with its juice, the breadcrumbs, 1 of the eggs, the salt, and the black pepper. With one clean hand, mix in a single direction until the meat turns a little sticky and pale. That stickiness is what holds the patty together and keeps it juicy, so do not rush — but stop as soon as it comes together, or it can turn tough.

4. 4

   Divide the mixture into two equal pieces. Gently toss each piece back and forth between your hands about ten times, like passing a small ball, to knock out the trapped air (air pockets are what make patties split open). Shape each into a smooth oval and press a shallow dimple in the middle with your thumb, because the center always puffs up as it cooks.

5. 5

   Warm a large frying pan over medium heat with a little oil. Lay the patties in with the dimple facing up, then leave them completely alone for about 3 minutes so a deep brown crust can form. When the bottom edge looks nicely browned, flip each one just once, as gently as you can.

6. 6

   Lower the heat, pour 2 tablespoons of the beef broth into the pan, and cover with a lid so the patties steam softly for about 6 minutes. To check they are cooked, press the center with your finger — it should feel firm and springy, and if you poke with a chopstick the juices should run clear, not pink. Lift the patties onto two plates.

7. 7

   In that same pan, with all the tasty browned bits left behind, pour in the rest of the beef broth, the ketchup, and the worcestershire sauce. Let it bubble while you stir for a minute or two, until it thickens just enough to coat the back of a spoon. Turn off the heat and swirl in the butter until the sauce looks glossy, then spoon it over each patty.

8. 8

   Set a small clean pan over medium heat with a touch of oil. Crack in the remaining 2 eggs and fry them the way you like — I keep the white just set with lacy edges but the yolk still soft, popping the lid on for the last minute to gently cook the top.

9. 9

   Rest a fried egg on top of each hamburg steak, and tuck the carrots and broccoli neatly beside them. Carry the plates to the table while everything is hot. When you cut in, let the runny yolk spill into the sauce and mix — for me, that is the whole reason we make this dish.

Tools you’ll need

• box grater
• mixing bowl
• chef's knife
• cutting board
• small pot
• large frying pan with lid
• small frying pan
• spatula
• spoon
• chopsticks

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