I really like hamburgers, so I created this recipe.This time, I used ground pork to make the hamburgers, but you can use a mixture of beef and pork. Since they are tofu hamburgers, they will be nice and fluffy. They'll be even more fluffy if you use a pressure cooker. For 6 patties. Recipe by Berry

I didn't have any meat, so I tried making burgers with tofu.If you drain off too much water from the tofu, the burgers won't be soft and fluffy. If the burger mixture is too soft, adjust with katakuriko potato starch flour. These are delicious with teriyaki sauce or ponzu sauce too. Also good with onion and shiso leaves instead of okra! Recipe by Katsurachan

I combined healthy tofu burgers with a handmade grated daikon radish sauce.If the burger mixture is hard to form, add some more katakuriko potato starch flour.Volume wise this is more of a side dish, so to make it into a more substantial main dish you may want to try mixing in some ground chicken, egg and breadcrumbs.You can also make this into chilled tofu or a tofu steak. For 2 servings. Recipe by Natsumi

My meat loving family always craves meat!We love this sauce, and use it often to flavor other dishes.Once the patties have browned on the surface, cook the the middle the microwave. Reduce the ingredients by a half for smaller portions. For 4 people (200gx4). Recipe by cyoko0214

Since it's almost the season of daikon, I wanted to make light hamburger steaks with them.It seems like there are a lot of steps involved, but it's pretty simple.There's no need to drain the water from the grated daikon. Use as is.Adjust the flavor of the ankake sauce depending on how watery the grated daikon radish is.Daikon radish sprouts make delicious accents to this dish, so please try them as a garnish. Recipe by Naonao

The mushroom sauce that I had at a restaurant was so delicious that I recreated it at home.Since the patties are rather large, shape them into flat barrel shapes. After browning both sides, steam the patties thoroughly over low heat to cook through. Recipe by Matsujun

I added lots of mushrooms to this basic hamburger recipe since it's fall, the season for mushrooms. It was intended for an adult palate, but my kids love this dish.When shaping the patties, don't make them too thin or press down with a spatula when cooking. It'll result in fluffy patties. Recipe by Chizu kicchen

I wanted to make it easy for those times when you're really busy, so I didn't sauté the onions first, or soak the breadcrumbs - I just mixed everything together. Usually you put in milk, but water and sake work well in this recipe. Hamburger steaks made carefully are delicious of course, but if you're covering them will lots of sauce, this recipe is just fine.These are rather soft hamburger steaks, since they have lots of onion and breadcrumbs in them. If you cover them with a lid while cooking they will plump up but the meat juices will leak out, so I cook them without a lid. Check for doneness by looking at them from the sides. This method is foolproof, since the parts that have changed color are cooked through. Recipe by Heartful Kitchen Rei

I added ketchup to my soy sauce-mirin onion sauce. I wanted to give it a western twist so that it would go better with these cheese-filled burgers.It easier to wrap up the cheese if the hamburger mix is on the firm side. It also prevents them from breaking apart when grilled. Recipe by Chobikoro

I love beef tongue with leek-salt sauce! I used inexpensive mixed ground meat to make hamburgers using that type of sauce.If you are cooking these at a table on a griddle, make them thin and press down hard on them with a spatula, and also make them bite size. Enjoy with a squeeze of lemon on so that they taste like beef tongue.Microwaved onions won't cool down immediately, so if you complete step 1 before everything else, your workflow will go smoothly.I wanted to have the feeling of eating "meat!" so I didn't add any fillers or binders such as bread crumbs or egg. Recipe by putimiko

It was a holiday and everyone in the family was at home, but I only had time to cook in the morning! Then I thought that if I made two dishes with the same ingredients and the same prep work and made them at the same time, I could make lunch and dinner both at once.They are both meat dishes, but if you feel like it you can use quite a lot more vegetables, and no one will complain!You can sauté the chopped onions and carrots if you want, but I didn't have time to let them cool down, so I use the onions uncooked and boiled the carrots.Adjust the ratio of ground meat and vegetables to your taste.You can use more meat, or more vegetables, but either way it will taste more or less the same in the end. Recipe by Mikan no niwa

My family loves hamburger steak simmered in sauce. If you use demi-glace in the simmering sauce, you'll have a restaurant-quality dish!It looks like it takes a lot of effort, but it's actually quite easy.If you buy cheap off-cuts at a butcher or supermarket and ask "Can you grind it up for me?", they will usually do it for you for free. Freshly ground meat is fresher than pre-ground of course, and it looks and tastes better. This is a lot better than buying iffy pre-ground beef! Recipe by kouayaa