Total Time
20mins
Prep 10 mins
Cook 10 mins

From a clipping of a the magazine section of The Philadelphia Inquirer. These burgers come out really moist but I've tweaked the recipe ever so slightly to make them even more moist.

Ingredients Nutrition

Directions

  1. In a large bowl, combine the beef, spring onions, parsley, lemon juice, soy sauce, 1 teaspoons olive oil and milk.
  2. Season with salt and pepper.
  3. Shape into 4 equal patties. (These may be covered with plastic wrap and refrigerated until needed. Remove from fridge 30 minutes prior to cooking.).
  4. Heat the olive oil in a large fry pan over medium heat.
  5. Cook the patties for 5 minutes on one side.
  6. Flip patties over, baste with a little soy sauce and cook an additional 3 minutes for medium-rare or longer for well-done.
  7. Serve immediately with your favorite side dishes.
Most Helpful

5 5

My husband loves chopped steak and he is a big fan! It was very tender and had a great taste. Thanks for the recipe ; )

5 5

A couple days ago I tried to wing an invention for chopped steak, and failed miserably. Ah, the secret, mince that perforated steak up to as small of bits you have patience for! I tried this recipe because I was intrigued with the idea of lemon and beef. It works. I omitted the parsley and switched the spring onions for a diced thin slice of regular onion, as that was what was on hand. I admit I eyeballed amounts rather than measuring outright. The result was a vast improvement on my previous effort using chopped steak.