日式漢堡扒Hambagu (Japanese Hamburg Steak)

Prep 20 min·Cook 20 min·Rest 15 min

1. 1You're here
   Step 1.

   Cook the onion in the butter over a medium-low heat for 6–8 minutes until soft and golden. Spread on a plate to cool completely.

   1 Onion, finely chopped10 g Butter

   7 min
2. 2
   Step 2.

   Soak the panko in the milk. In a cold bowl, mix the beef, pork, salt, pepper and nutmeg and knead by hand for 1–2 minutes until sticky.

   30 g Panko breadcrumbs3 tbsp Milk300 g Beef mince200 g Pork mince¾ tsp Salt¼ tsp Black pepper1 pinch Ground nutmeg

   Wok-chan's tip鑊仔貼士

   Kneading until sticky keeps the juices inside; work fast so the fat doesn't melt from your warm hands.
3. 3
   Step 3.

   Add the cooled onion, soaked panko and egg and mix well. Chill for 15 minutes.

   1 Onion, finely chopped30 g Panko breadcrumbs1 Egg

   15 min
4. 4
   Step 4.

   Divide into 4. Toss each portion from hand to hand 10 times to knock out air, shape into an oval about 2 cm thick and press a dimple into the centre.

   300 g Beef mince

   Moulding

   Wok-chan's tip鑊仔貼士

   The dimple stops the middle puffing up as it cooks.
5. 5
   Step 5.

   Heat the oil in a frying pan over a medium-high heat and brown the patties for 3 minutes. Turn them over.

   1 tbsp Cooking oil300 g Beef mince

   3 minPan-fry
6. 6
   Step 6.

   Add the water, cover, turn the heat to low and cook for 8–10 minutes until clear juices run and the centre reaches 75°C. Lift onto plates.

   50 ml Water300 g Beef mince

   9 minPan-fry
7. 7
   Step 7.

   Pour off excess fat, add the ketchup, Worcestershire sauce, sake and sugar to the pan and bubble for 1 minute, scraping up the bits. Stir in the butter and pour over the hambagu.

   4 tbsp Ketchup3 tbsp Worcestershire sauce2 tbsp Sake or red wine1 tsp Sugar10 g Butter

   1 minSauce making / reducing