Going One Step Further! The Basics to Making Great Hamburger Steaks

Name: Going One Step Further! The Basics to Making Great Hamburger Steaks
Yield: 2 servings
Cuisine: American
Ingredients: 200 grams Minced pork and beef; 2 pinch Salt; 2 dash Pepper; 2 dash Nutmeg; 1 Eggs; 6 tbsp Panko; 5 tbsp Milk; 1 medium sized egg Onion; 2 tsp Vegetable oil; 2 tbsp White wine; 1 Grated daikon radish with Japanese Worcestershire-style Sauce, or other preferred sauce; 1 Vegetables for a side salad

cookpad.japan @cookpad_jp

Hamburger steaks are pretty mundane in Japan, but I published this recipe because I included the procedures to make them really delicious.
Since it's quite hard to master the basics, I named the recipe thusly.

The main points are the kneading, the resting and the cooking. The best balance of ingredients depends on your tastes, but I like the amounts listed. Some people add raw onions, others fry the onion first and this recipe is the latter. Frying the onion allows the sweet flavor of the onion to blend with the hamburger meat. For serving 2. Recipe by Monpuchicchi

cookpad.japan @cookpad_jp

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Ingredients

2 servings

200 gramsMinced pork and beef
2 pinchSalt
2 dashPepper
2 dashNutmeg
1Eggs
6 tbspPanko
5 tbspMilk
1 mediumsized egg Onion
2 tspVegetable oil
2 tbspWhite wine
Sauce & side salad
1Grated daikon radish with Japanese Worcestershire-style Sauce, or other preferred sauce
1Vegetables for a side salad

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Steps

1

Finely chop the onion.
2

Fry the onion with vegetable oil until translucent and allow to cool.
3

In a small bowl, mix the egg, panko and milk.
4

In another bowl, mix the minced meat with salt, pepper and nutmeg, stir until you see the fibrous strands from the meat (see photo).
5

Add the breadcrumb mixture from Step 3 and knead until sticky.
6

Add the onion and knead well again. Do this until the fat from the meat mixture sticks to the sides of the bowl.
7

Divide the mixture into 2, shape them roughly and store in the fridge for 1-2 hours. This allows the meat mixture to settle, reducing the chance of the burger splitting when cooked.
8

Take out from the fridge and reshape the patties. Toss it with both hands as though you're playing catch to remove the air pockets. Shape into rounds and make an indentation in the middle.
9

Heat a nonstick pan over medium-high heat, cook one side for 1 min 30 seconds, check that they have browned and then flip over.
10

Fry the other side for a minute. Sprinkle white wine, cover with a lid and cook on low heat for 5 minutes.
11

Finally, remove the lid, cook for a minute on medium heat to quickly evaporate the water on the surface of the burgers.
12

Serve on a plate. This is a plump, tender, juicy hamburger steak.
13

Served with a neatly arranged side salad. I used grated daikon radish and ate it with ponzu sauce.
14

It's normal to use a 1:1 mixture of Japanese Worcestershire-style sauce and tomato ketchup to use as the sauce on these, but it's even better if you add a little lemon juice.