Ingredients for Japanese Style Hamburger Steak (ハンバーグ)
- For the Meat Patties:
- 1 lb 80% lean ground beef
- 1 lb ground pork
- 1 medium yellow onion, very finely chopped
- 3/4 cup Panko breadcrumbs
- 4 tablespoons whole milk (I used equal amounts of skim milk and half and half)
- 1 large egg
- 1 3/4 teaspoon kosher salt
- 1 1/2 teaspoons Dijon mustard
- Neutral oil, such as vegetable or canola oil
- 1/8 teaspoons ground nutmeg
- Several grinds of black pepper
- For the Sauce:
- 2/3 cup ketchup
- 2 teaspoons Dijon mustard (OR 2 teaspoons honey mustard +1/4 teaspoon white wine vinegar)
- 4 teaspoons Worcestershire sauce
- 4 teaspoon soy sauce
- 4 teaspoons brown sugar
- 4 tablespoons unsalted butter, cut into small pieces
Cooking Instructions for making Japanese Style Hamburger Steak (ハンバーグ)
Gather the ingredients for the patties and the sauce.
Finely chop the onion.
In a large bowl, beat the egg. Then, add the chopped onion, breadcrumbs, milk, salt, mustard, white wine, vinegar, nutmeg, and pepper.
Add the ground meats, and use your hands to mix until combined.
Line two large sheet pans with aluminum foil and ⭐️place them inside the oven⭐️
Preheat the oven to 425°F (218°C).
Shape the meat mixture into 14 patties. They will weigh approximately 90 g each. Place the patties into the fridge for 15 minutes.
While the patties chill, prepare the sauce. Combine all of the sauce ingredients in a bowl, mix, and set aside.
Remove the hot pans from the oven, and coat them well with neutral oil. I used a silicone brush to ensure complete coverage of the pans.
Transfer the chilled patties to the preheated pans. Space them at least 1 inch apart. Gently press your thumb into the center of each patty to slightly indent it.
Roast in the oven for 12 minutes, or until the edges are sizzling and the tops are opaque.
Remove the pans from the oven and using a spatula, flip the patties. Return them to the oven to roast for 8 minutes more, or until cooked through. The middle of the patties should register 160°F (71°C) on a thermometer.
Remove the patties from the oven and check for doneness.
Transfer the cooked patties to a separate container or platter.
Pour the sauce onto the hot sheet, and return the sheet to the 425°F oven for approximately 2 minutes, or until the butter is melted and starts to foam.
Remove the pan from the oven. Using a silicone or wooden spatula, stir the sauce along the sheet pan, scraping up and mixing in any bits of meat until the sauce is smooth.
If you’re not serving the burgers immediately, transfer the sauce to a storage container.
Japanese hamburger steaks are typically served with rice and topped with sauce.
Itadekimasu! いただきます
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