Minced beef 320g

Onion 1/2

Egg 1/2

Minced pork 80g

Breadcrumbs 20g

Milk 20ml

Pepper Moderate

Salt Moderate

Coarse pepper Moderate

Minimum nutmeg

Salted oil moderate

Superior salsa. Nutmeg, pinch

Salt, moderate

Salad oil, moderate

Premium salsa, 4 tablespoons

Black pepper, moderate

Potato mayonnaise, moderate

Watercress, moderate

Hamburger steak

Chop the rounded onion and heat in a skillet with 1 tablespoon of salad oil. Toss gently. Add 1 pinch of table salt and a little pepper and sauté just until lightly browned, then cool completely and set aside.

Put the puree, the ingredients you made in step 1, ingredient A, ? tablespoon of table salt, and black pepper in a bowl. While cooling down with ice water, use a plastic spatula to mix the ingredients well. Press the spatula back and forth until the mixture is well blended.

Don't let the fat precipitate out, let the whole puree stick together completely. This is the ideal ingredient for hamburgers.

Take half of the puree and place it on a lettuce board, using a knife to flatten the puree and squeeze the air out of the center.

Cut the edges neatly with a knife to make an oval shape (20cm x 12cm).

Score lattice-like stripes on the top of the patties so that they can shrink more evenly when frying. Sprinkle one side with black pepper and cooking salt. Repeat step ~ and do the same with the remaining half of the mince.

Heat ? tablespoon salad oil in a heavy skillet over high heat. Place the patties from step 1 (checkered side) underneath, in contact with the bottom of the pan, and sprinkle the surface with table salt and coarse black pepper.

When the meat mixture begins to solidify, lift the patty slightly with a spatula to allow the oil to seep downward. Once the patties have formed, turn them over and continue to cook until the gravy is clear. Add the toppings and serve on a platter, then heat up the Superior Salsa and drizzle over the patties while still warm.