© 2019 All Rights Reserved by Norman Van Aken
Yield: About 4) 9-ounce chopped steaks
6 slices of soft, thin-cut white bread, trimmed of crusts
2 eggs, beaten
1/2-1 (depending on how much spice you like) jalapeño, stemmed, seeded and minced
1/2 Cup sweet onion, chopped fine
2 Tablespoons Worcestershire sauce
1/2 teaspoon ground mustard powder
2 cloves garlic, peeled and finely chopped
salt and freshly ground pepper, to taste
1 1/2 pounds of ground beef (chuck at 20% fat is what I like)
Olive Oil, as needed to light coat the formed chopped raw steaks
bacon fat or grape seed oil, as needed
Pre-Heat an oven to 400 degrees on convection
For the Mushrooms:
1/4 Cup grape seed oil
8 ounces of button, (or other) mushrooms, cleaned, trimmed at the stems as needed and sliced
kosher salt and cracked black pepper, to taste
Heat a sauté pan large enough to fit the mushrooms until fairly hot. Add the grape seed oil and then the mushroom slices. Season with the salt and pepper. Continue to cook until the mushrooms are soft. Remove the pan from the heat. Drain off the excess liquid and reserve the mushrooms.
Tear up the bread and soak it in the beaten egg into a fairly large bowl.
Mix in the chile, onion, Worcestershire, mustard powder, garlic, salt, and black pepper.
Add and combine thoroughly with the ground beef. Form the mixture into 4 oblong shapes. It is a good idea to chill these for at least 60 minutes before cooking them to help them ‘set up’. Now lightly brush them with olive oil on both sides.
Cook the chopped steaks in a skillet in hot fat, (the grape seed oil, bacon fat or a combination of the two) on medium heat until they are brown and crusty on both sides, about 3 minutes per side. Now move them to the oven. Cook on medium heat to the desired temperature. (115 degrees is rare so go up from there as desired). About 1 minutes. Serve with sauces as desired.