Recipe of the Week


Prep Time: 1 Hour
Yields: 4–6 Servings

It is believed that the “hamburger” originated in Germany in the 18th and 19th centuries and acquired its name in the seaport town of Hamburg. Minced low-grade beef was mixed with regional spices and became a standard meal for the poor. It is likely that the recipe made its way to America through German emigrants eating a similar dish on the Hamburg-America boat-liners.

1½ pounds lean ground chuck
½ pound ground pork
½ cup minced onions
¼ cup minced celery
¼ cup minced bell pepper
2 tbsps minced garlic
¼ cup thinly sliced green onions
¼ cup minced parsley
4 eggs
1½ cup seasoned Italian bread crumbs
salt and black pepper to taste
granulated garlic to taste
¼ cup olive oil
1 large sweet yellow onion, thinly sliced
¼ cup diced celery
¼ cup diced bell pepper
3 tbsps minced garlic
4 cups prepared tomato sauce
1 cup water or beef stock

Preheat oven to 350°F. In a large bowl, combine ground chuck, ground pork, ½ cup minced onions, ¼ cup minced celery, ¼ cup minced bell pepper, 2 tablespoons minced garlic, green onions, parsley and eggs. Using your hands, mix until all ingredients are incorporated. Mix in bread crumbs then season to taste using salt, pepper and granulated garlic. Divide meat into 4–6 equal portions and form into oblong-shaped patties about 4–5 inches long and 1 inch thick. Set aside. In a large, ovenproof skillet, heat olive oil over medium-high heat. Cook hamburger patties in hot oil until browned on both sides, flipping once. Remove from skillet and set aside. To the hot skillet, add sliced onions, diced celery, diced bell pepper and 3 tablespoons minced garlic. Sauté 5–7 minutes or until caramelized. Add prepared tomato sauce and water and stir. Bring to a boil then return hamburgers to sauce. Cover and bake in oven 35–40 minutes. Remove from oven and adjust seasonings to taste using salt, pepper and granulated garlic. Serve hamburger steaks alone or over your favorite pasta with a generous portion of sauce.

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