Hamburger steak et gremolata de brocoli

It’s 6pm and you need dinner fast. You want something juicy but also fresh. This Hamburger steak with broccoli is exactly what you need tonight. It’s a simple meal that feels like a gourmet treat.

Why you’ll love this Hamburger steak with broccoli

This recipe is perfect for a Healthy Reset after a busy week. It delivers all the comfort of beef with a bright finish. You get a restaurant-quality meal in just 35 minutes. It is light enough for Spring but very satisfying.

How this Hamburger steak with broccoli comes together

The process is incredibly straightforward. You make a quick topping while the meat rests. There are no complicated sauces to simmer here. It is fail-proof for home cooks of any skill level.

What You’ll Need

These pantry staples transform simple beef into something special.

• 600g ground beef (15% fat content)
• 1 large egg
• 40g panko breadcrumbs
• 15ml Worcestershire sauce
• 200g broccoli florets, raw
• 1 organic lemon, zest and 15ml juice
• 1 garlic clove, microplaned
• 20g fresh flat-leaf parsley, finely chopped
• 45ml extra virgin olive oil
• 8g kosher salt
• 3g black pepper, freshly ground

Step-By-Step Directions

Follow these simple steps for a perfectly seared patty every time.

1. Place the broccoli florets in a food processor and pulse until they reach the consistency of fine crumbs.
2. Transfer the broccoli to a small bowl and incorporate the lemon zest, lemon juice, microplaned garlic, chopped parsley, and 30ml of olive oil. Season with 2g of salt and 1g of pepper, then set aside at room temperature.
3. In a large mixing bowl, combine the ground beef, egg, panko, and Worcestershire sauce. Season with the remaining salt and pepper.
4. Divide the mixture into 4 equal portions and form into patties approximately 2.5cm thick.
5. Heat the remaining 15ml of olive oil in a stainless steel or cast iron skillet over medium-high heat.
6. Sear the patties for 4-5 minutes per side until an internal temperature of 71°C (160°F) is achieved and a Maillard crust has formed.
7. Remove the patties from the skillet and allow them to rest for 3 minutes.
8. Serve each patty topped with a generous layer of the broccoli gremolata.

How To Serve It

Plate the patties while they are still hot. Top them with a big spoonful of the green gremolata. The vibrant colors make this look beautiful on the plate. Serve it with a side of roasted potatoes or salad.

Leftovers & Storage

Store any leftovers in an airtight container for three days. Keep the gremolata in a separate jar if possible. This keeps the topping fresh and crunchy. Reheat the beef in a skillet over low heat. Avoid the microwave to keep the meat from getting rubbery.

Make It Even Better (Pro Tips)

These professional tricks ensure maximum flavor in every single bite.

• Don’t overwork the meat when forming the patties.
• Get your skillet very hot before adding the beef.
• Use a microplane for the garlic to avoid big chunks.
• Always use fresh lemon juice for the best gremolata.
• Try this for a quick weeknight dinner when time is short.
• Let the meat rest to keep all the juices inside.

Easy Ways To Change It Up

Try these easy swaps to keep your dinner routine exciting.

• Add a pinch of red pepper flakes for heat.
• Swap panko for almond flour to make it keto.
• Use lime instead of lemon for a different citrus kick.
• Top with a slice of Swiss cheese before serving.

Quick Questions

Here are some quick answers to help you succeed.

Can I use frozen broccoli?

Fresh broccoli works best for the gremolata texture. Frozen broccoli will be too soft and watery once thawed. Stick to fresh florets for that signature crunch.

What beef fat content is best?

I recommend using 15% fat ground beef. This provides enough moisture to keep the patties juicy. Leaner beef can often become dry during the searing process.

I really hope you give this a try tonight. It is a game changer for busy weeknights. Let me know how yours turns out!

— Ethan

Hamburger steak et gremolata de brocoli

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 425

Ingredients Method

Ingredients

  

• 600 g ground beef (15% fat content)
• 1 large eg g
• 40 g panko breadcrumbs
• 15 ml Worcestershire sauce
• 200 g broccoli florets, raw
• 1 organic lemon , zest and 15ml juice
• 1 garlic clove , microplaned
• 20 g fresh flat-leaf parsley, finely chopped
• 45 ml extra virgin olive oil
• 8 g kosher salt
• 3 g black pepper, freshly ground

Method

 

1. Place the broccoli florets in a food processor and pulse until they reach the consistency of fine crumbs.
2. Transfer the broccoli to a small bowl and incorporate the lemon zest, lemon juice, microplaned garlic, chopped parsley, and 30ml of olive oil. Season with 2g of salt and 1g of pepper, then set aside at room temperature.
3. In a large mixing bowl, combine the ground beef, egg, panko, and Worcestershire sauce. Season with the remaining salt and pepper.
4. Divide the mixture into 4 equal portions and form into patties approximately 2.5cm thick.
5. Heat the remaining 15ml of olive oil in a stainless steel or cast iron skillet over medium-high heat.
6. Sear the patties for 4-5 minutes per side until an internal temperature of 71°C (160°F) is achieved and a Maillard crust has formed.
7. Remove the patties from the skillet and allow them to rest for 3 minutes.
8. Serve each patty topped with a generous layer of the broccoli gremolata.