Japanese Hamburger Steak (Hambagu)
Makes 4 patties (4 oz / 113 g each)
Juicy Japanese-style beef and pork patties, pan-steamed in red wine and glazed with a ketchup-tonkatsu sauce.
| 1/2 yellow onion (142 g), minced | Finely mince onion, sauté in oil, cool | Add meat, salt, pepper & nutmeg | Add panko, milk & egg | Mix, knead until sticky & pale | Shape 4 patties, chill 30 min | Pan-fry in oil, 3 min per side | Add wine, cover, steam 5-7 min | Plate patties, drizzle with sauce |
| 1 Tbsp neutral oil (for the onion) | ||||||||
| 340 g ground beef and pork combination | ||||||||
| 1/2 tsp Diamond Crystal kosher salt | ||||||||
| freshly ground black pepper | ||||||||
| 1/2 tsp nutmeg | ||||||||
| 1/3 cup panko | ||||||||
| 30 ml milk | ||||||||
| 1 large egg (50 g without shell) | ||||||||
| 1 Tbsp neutral oil (for the patties) | ||||||||
| 45 ml red wine (for steaming) | ||||||||
| 1 Tbsp unsalted butter (for the sauce) | Add butter, ketchup & tonkatsu sauce | Add wine & water, simmer until thick | ||||||
| 3 Tbsp ketchup | ||||||||
| 3 Tbsp tonkatsu sauce | ||||||||
| 45 ml red wine (for the sauce) | ||||||||
| 1-3 Tbsp water (start with 1 Tbsp) |
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