Hamburger Holstein
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 servings
- Half a small red onion
- 1tablespoon fresh parsley
- 1pound top round or chuck steak, cubed
- 1tablespoon freshly grated Parmesan cheese
- Freshly ground black pepper
- Vegetable oil or bacon fat for frying
- 2large eggs
- 4anchovy fillets
- Arugula or other salad leaves, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
910 calories; 72 grams fat; 13 grams saturated fat; 0 grams trans fat; 44 grams monounsaturated fat; 10 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 60 grams protein; 560 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Combine onion and parsley in a food processor, and pulse until very finely chopped. Add steak and process until minced.
- Step 2
Transfer mixture to a bowl and add Parmesan and black pepper to taste. Mix well and shape into 2 burgers, being careful not to over-handle or squash meat too much.
- Step 3
Place a heavy skillet over medium-high heat and add oil or bacon fat as desired. Add burgers, and sear for 1 minute on each side, then reduce heat to medium and cook to desired doneness. Transfer to two serving plates, cover and keep warm.
- Step 4
Lightly oil a clean skillet, and fry eggs to taste. Place 1 egg on each burger. Crisscross two anchovy fillets over yolk of each egg. Garnish each plate with arugula, and serve.
Private Notes
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Cooking Notes
Lew Bryson
Never had with hamburger, but we used to go to a great German resto, the Alpenhof, near Reading, PA. It closed about five years ago, but it's fondly remembered. My HS German teacher took a class trip up every year for a dinner, and he'd always get the Schnitzel a la Holstein: veal schnitzel with the egg and anchovies, and eat it with gusto. I finally got the courage to try it about two years before the place closed, and regretted waiting so long. Don't hesitate!
L
Steak à cheval at the French butcher shop and restaurant where I eat it.
LMW
I was on an extended European trip once and, feeling homesick, ordered a hamburger in some undistinguished spot in an English country town. When the waitress brought me a thin grey patty topped with a fried egg (no bun, but there may have been gravy), I blurted out "that's not a hamburger!" and burst into tears. That wonderful woman whisked it away and tried to comfort me; don't remember what she fed me instead.
Lew Bryson
Never had with hamburger, but we used to go to a great German resto, the Alpenhof, near Reading, PA. It closed about five years ago, but it's fondly remembered. My HS German teacher took a class trip up every year for a dinner, and he'd always get the Schnitzel a la Holstein: veal schnitzel with the egg and anchovies, and eat it with gusto. I finally got the courage to try it about two years before the place closed, and regretted waiting so long. Don't hesitate!
Heidi
Loved the Alpenhof! Manfred!
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