Going One Step Further! The Basics to Making Great Hamburger Steaks. Great recipe for Going One Step Further! The Basics to Making Great Hamburger Steaks. Hamburger steaks are pretty mundane in Japan, but I published this recipe because I included the procedures to make them really delicious.
I wanted to make hamburger steaks simmered in sauce using ingredients that I always have in stock, so I simplified the recipe. The chopped onions will be quite watery, so squeeze them out well.. The Basics to Making Great Hamburger Steaks. You can cook Going One Step Further! The Basics to Making Great Hamburger Steaks using 13 ingredients and 14 steps. Here is how you achieve it.
Ingredients of Going One Step Further! The Basics to Making Great Hamburger Steaks
- Prepare 200 grams of Minced pork and beef.
- It’s 2 pinch of Salt.
- You need 2 dash of Pepper.
- You need 2 dash of Nutmeg.
- You need 1 of Eggs.
- It’s 6 tbsp of Panko.
- You need 5 tbsp of Milk.
- Prepare 1 medium of sized egg Onion.
- You need 2 tsp of Vegetable oil.
- It’s 2 tbsp of White wine.
- You need of Sauce & side salad.
- It’s 1 of Grated daikon radish with Japanese Worcestershire-style Sauce, or other preferred sauce.
- You need 1 of Vegetables for a side salad.
An easy-to-make classic featuring tasty hamburger 'steaks' smothered in gravy and onions. Traditionally served with hot white rice or potatoes, it's a great way to dress up a pound of ground beef and you probably have all the ingredients on hand! Easy Hamburger Steak Recipes will Go Further than Wednesday Nights. However, when we are dining out, we wouldn't dream of choosing a hamburger steak, nor would we easily find such on amenu.
Going One Step Further! The Basics to Making Great Hamburger Steaks step by step
- Finely chop the onion..
- Fry the onion with vegetable oil until translucent and allow to cool..
- In a small bowl, mix the egg, panko and milk..
- In another bowl, mix the minced meat with salt, pepper and nutmeg, stir until you see the fibrous strands from the meat (see photo)..
- Add the breadcrumb mixture from Step 3 and knead until sticky..
- Add the onion and knead well again. Do this until the fat from the meat mixture sticks to the sides of the bowl..
- 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..
- 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..
- 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..
- Fry the other side for a minute. Sprinkle white wine, cover with a lid and cook on low heat for 5 minutes..
- Finally, remove the lid, cook for a minute on medium heat to quickly evaporate the water on the surface of the burgers..
- Serve on a plate. This is a plump, tender, juicy hamburger steak..
- Served with a neatly arranged side salad. I used grated daikon radish and ate it with ponzu sauce..
- 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..
We have decided that ground beef doesn't stand on its own. We put it with spaghetti when we make meatballs, and we stuff into hamburger buns. Served with a red wine reduction sauce, this homemade Japanese hamburger steak (Hambagu) is incredibly juicy and melts in your mouth! I still remember vividly how my mom and I spent many evenings making Japanese Hamburger Steak or Hambagu (ハンバーグ). Making good hamburger patties may seem like a straightforward process, but more goes into cooking impressive burgers than just slapping a disk of grilled meat between a bun.