Simple, Tender Everyday Hamburger Patties. Ground beef on the right, ground pork on the left, spices, oats, egg, onions and BBQ sauce. Here's my patties all ready to go. Simple, Tender Everyday Hamburger Patties I just adjusted the flavor, little by little, to my family's preferences and this was what we ended up with!
A kitchen scale can be useful for dividing the meat. Here's a trick — have you ever had a burger puff up in the middle while it was cooking? Before cooking, add a dimple to the middle of each burger. You can cook Simple, Tender Everyday Hamburger Patties using 10 ingredients and 12 steps. Here is how you achieve that.
Ingredients of Simple, Tender Everyday Hamburger Patties
- Prepare 250 grams of Mixed ground beef and pork.
- It’s 20 grams of ★ Panko.
- You need 50 ml of ★Milk.
- Prepare 1 of Egg.
- You need 150 grams of Onion.
- You need 1/2 tsp of Consomme bullion.
- Prepare 1 of Salt and pepper.
- You need 50 ml of Sake.
- It’s 100 grams of ☆ Tomato purée.
- Prepare 100 grams of ☆ Japanese-Style Worcestershire sauce ("Chuuno" sauce).
This stops it from puffing up in the middle and keeps things uniform. Yes, it's a high fat content, but you don't eat burgers every day! Egg Yolk – This helps add just a touch of extra moisture to your burgers and makes the patties easier to form.; Olive Oil – This is the ultimate key to trapping a little extra moisture into your burgers! That's right — there's grated butter in these burger patties.
Simple, Tender Everyday Hamburger Patties step by step
- Assemble the ingredients..
- Moisten the panko with milk (combining the ★ marked ingredients)..
- Chop the onion any way you like and fry with salt and oil. Season with consomme and pepper, and fry until they start to brown. Let cool..
- Mix together the panko from Step 2 and the cooled onions from Step 3 and chill in the refrigerator until you are ready to cook..
- Add an egg to the chilled panko and onion from Step 4. Add the meat to the bowl. It'll feel a little bit cold but keep at it and mix the ingredients together thoroughly..
- Divide the mixture into equal portions and roll into a round patty, punching out trapped air with the palm of your hands. Make small wells in the center of each..
- Heat a pan over high heat and spread oil. When both sides of the hamburger have browned, reduce the heat to low and cover with a lid..
- Without pressing down on the patties, cook until they're cooked 80% through (flip them to make sure both sides are heated). Pour sake into the pan.. Bring the heat up to medium high, cover, and steam..
- Set the hamburgers on a plate and turn off the heat. Then, mix the ☆ tomato purée and sauce to the warm pan..
- If there's excess oil left over in the pan, you can wipe it off with paper towels, but try to keep the meat juices there..
- Once the sauce from Step 6 is mixed well, turn the heat to medium. Keep stirring to avoid burning. Let the acidity cook off. *Taste it as you go and adjust the flavor*.
- Pour over the hamburger and eat..
It still kind of blows my mind every time I think about it, but adding a little fat to the ground beef, forming them into patties, and seasoning with salt is our smart (and easy) new technique for better burgers at home. These burgers are meatballs or meatloaf in burger shape and grilled. Leaner cuts of meat are dryer (you want a JUICY burger, people!), and don't have as much flavor. Preheat a grill to medium high. Season the patties on both sides with salt and pepper.