My son always wants to eat big hamburger steaks...And I worry about my husband's health...I don't like things full of meat...So with a single stroke, everyone's considerations are met and settled.If you wash the enoki, make sure to dry them thoroughly. The miso with bring out the flavours of the enoki, and help blend the flavour with the meat. Pulse the food processor for a nice smooth mixture. Let the hamburgers rest in residual heat. This'll allow the juices to settle in the hamburgers. For serving 4. Recipe by Harukomachi

I made these for my daughter who loves Japanese-style hamburgers. She said, "These are just like the ones you can get at a family restaurant so that's where I got the name lol.Finely mince the onions. Make sure to knead the meat mixture thoroughly. For 3-4 people. Recipe by Run mama

As noted earlier, most tofu hamburgers use chicken or eggs, so I wanted to make vegetarian hamburger patties.Drain as much water out of the tofu as possible. I thought about adding carrots, but forgot to put them in. You could also add in hijiki (a type of seaweed), or anything else you'd prefer. Recipe by Linda

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 something made with soy beans that would satisfy my boyfriend!You don't have to be exact about the seasonings. It will be all right if you can shape them easily. I like soy beans anyway and crush them very roughly. Adjust the amount of the sauce ingredients to taste. Recipe by Kimu keko

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 usually make this with firm tofu, but I tried making it with silken tofu and it was delicious!The onion is not sautéed, so this is very easy to make! If you don't have nutmeg, add a little juice from a grated ginger. Recipe by Naosuke

This is a way to use up leftover okara! I made a Japanese okara hamburger steak.You can use vinegar soy sauce instead of ponzu for a refreshing taste.If you don't have grated daikon radish, you can use shiso leaves or ginger!If you shape it into a small patty, it's great for your bento! Recipe by Nokosandon

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

These are hybrid hamburger steaks. The truth is, I just wanted to use up some hijiki seaweed...You can use more hijiki seaweed than listed, if you like. It's fine to modify the amount of hijiki according to your family preference. For 3 people. Recipe by Maetomo

Supercharge the Umami taste with Shiitake powder!! Your usual hamburger steak will taste even better! Shiitake powder can easily make your usual recipes taste even better! Guanylate, a substance unique to dried Shiitake, makes the Umami taste in other ingredients stronger.Zen monks found Forest-grown Shiitake is the best Umami enhancer for Vegan Cuisine more than 1000-years ago in Japan. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods.Unlike Dried Porcini, Shiitake can enhance the Umami taste of your cooking without adding a mushroom flavor.Tips and tricks:Adding a little water to Shiitake powder and waiting 10 minutes before using, maximizes 3x the Umami Flavor! One dry Tbsp equals one pre-soaked tsp, the same Umami boosting power. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods."Exploring Umami Using Shiitake Powder," Virtual Product Tasting on Sep 22 at Specialty Food LIVE! 2020Our presentation: https://youtu.be/__vQxdQmKnY

I often make hamburgers with tofu added, but this is another recipe I've been making for a long time.Italian hamburgers steaks:Hamburger Steak Curry:These are good with teriyaki sauce or other flavors.*Use lean meat rather than meat that has a lot of fat content.*For bento, shape the meat into smaller shapes before cooking.*If you're using a small onion, use half of it.*You can top the hamburgers with cheese if you want and then top them with sauce.These are also good with teriyaki sauce or shiso leaves + grated daikon radish topped with ponzu. Recipe by Yuuyuu0221