Hamburger Steak (ハンバーグー)

• servings: 4

Ingredients

¾ lb ground beef, can do just beef or a 2:1 ratio of ground beef to ground pork

½ onion, diced small (5 oz)

⅓ cup panko

½ tsp nutmeg

2 tbsp milk

1 large egg

½ tsp kosher salt, or ¼ tsp table salt

1 tbsp neutral-flavored oil

1 tbsp unsalted butter

3 tbsp ketchup

3 tbsp tonkatsu sauce, or 3 tbsp worcestershire sauce with some added sugar

6 tbsp red wine

3 tbsp water

Directions

Dice the onion as small as you can, and saute with oil over medium heat until tender and almost translucent. Transfer to a separate bowl to let cool.

Combine the ground beef, salt, some black pepper, nutmeg, panko, milk, and egg in a large bowl. Mix thoroughly until sticky and slightly pale. Divide into 4 portions.

Form balls and toss from one hand to the other hand repeatedly about 5 times. This is to get any air out from inside the mixture. Form them into oval shaped patties.

Heat oil over medium heat in a wide pan, and place all the patties in. Cook until brown on the bottom side, about 3 minutes, then flip and cook until the other side is browned.

Add 3 tbsp of wine and reduce the heat to low, cover with a lid and cook for 5-7 minutes.

Once the patties are fully cooked, remove them and add the butter, ketchup, tonkatsu, and 3 tbsp of wine.

On medium high heat, reduce the sauce while stirring constantly until thickened. Serve individual patties with sauce spooned over, with steamed vegetables and rice.

Notes

Description:

As the name suggests, this is a Japanese rendition of a hamburger. A more accurate description would be a meatball that is cooked in a pan like a burger. Fill the rest of the plate up with steam veggies and a starch