Japanese Hamburger Steak

Name: Japanese Hamburger Steak
Total time: 2400 s
Yield: Serves 3 servings
Cuisine: American
Ingredients: Ground beef: 250g (about 9 oz); Ground pork: 100g (about 3.5 oz); 1/2 Onion, chopped:; 2 tablespoons Breadcrumbs:; 3 tablespoons Milk:; 1 teaspoon Salt:; 1 pinch Black pepper:; For the mushroom Worcestershire sauce; 4 Mushrooms:; 1/2 Onion, chopped:; 3 tablespoons Water:; 2 tablespoons Sake:; 3 tablespoons Japanese Worcestershire sauce:; 1 tablespoon Ketchup:; 2 teaspoons Sugar:; Butter: 15g (about 1 tablespoon); as needed Cornstarch slurry:

嘖嘖的料理手帳 @cook_8272260

台北市

Without enough fat, the hamburger steak can be dry and tough. Using only pure beef results in a less flavorful and aromatic patty, so it's important to add fatty ground pork. For more details, visit: http://zezecook.com/3453/hanbagu/
Zezecook's cooking video: https://bit.ly/2rEGayc

嘖嘖的料理手帳 @cook_8272260

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Ingredients

40 minutes

Serves 3 servings

Ground beef: 250g (about 9 oz)
Ground pork: 100g (about 3.5 oz)
1/2Onion, chopped:
2 tablespoonsBreadcrumbs:
3 tablespoonsMilk:
1 teaspoonSalt:
1 pinchBlack pepper:
For the mushroom Worcestershire sauce
4Mushrooms:
1/2Onion, chopped:
3 tablespoonsWater:
2 tablespoonsSake:
3 tablespoonsJapanese Worcestershire sauce:
1 tablespoonKetchup:
2 teaspoonsSugar:
Butter: 15g (about 1 tablespoon)
as neededCornstarch slurry:

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Steps

40 minutes

1

Chop the whole onion into fine pieces. Heat oil in a frying pan and add half of the chopped onion. Sauté until the onion shrinks and turns golden yellow, then remove from heat and let cool.
2

Place the ground beef and pork in a large bowl. Add the sautéed onion, breadcrumbs, milk, salt, and black pepper. Mix well and divide into three equal portions.
3

Oil your hands and shape the meat mixture into balls. Toss the balls between your hands to remove air pockets and form into patties. (Practice the number of tosses and force; about ten times is ideal. Too many tosses make the patties too firm, too few and they may fall apart.)
4

The shaped patties should look like the picture. Here's an important step: since the patties will expand when cooked, press a thumb-sized indentation in the center to prevent cracking. As they cook, they will puff up and become nicely round!
5

Heat oil in a pan and sear the patties on both sides until browned.
6

Once both sides are browned, cover the pan with a lid (you can add a little water) and reduce to low heat to steam-cook for about ten minutes.
7

To check if they're done, insert a chopstick into the thickest part of the patty. If the juices run clear brown, they're cooked. If the juices are pink, they need more time. (See the picture for the abundant juices!)
8

Remove from the pan and plate to finish! (For the sauce recipe, please refer to the blog^^)