Original: English

Fail-Proof Hamburg Steak (Hambagu) - No Sauté!

A simple hamburg steak that won't fail, made with common ingredients, devised by Ryuta Kijima. We reveal the secret to achieving a juicy finish without eggs or sautéed onions. This jumbo hamburg steak is perfect for a special everyday meal, with easy shaping using the cold start method.

Steps

Finely chop 1/4 onion.
🕒 00:37
Place 250g mixed ground meat, freshly taken from the refrigerator, into a bowl, and add 1/4 tsp salt and a pinch of pepper.
🕒 00:46
Pound the meat with your palms and knead until it becomes sticky. [This is the key!] Pounding like making mochi helps the meat bind and suppresses temperature increase.
🕒 01:08
Move the meat to the side of the bowl, and in the cleared space, add 1/2 cup panko breadcrumbs and 5 tbsp milk.
🕒 01:48
Mix the panko and milk first, allowing the panko to fully absorb the milk.
🕒 02:10
Mix the milk-soaked panko and the meat by squeezing them together.
🕒 02:25
Once everything is combined, repeatedly pound and stretch the mixture with your palms, flipping it over and pounding again, to thoroughly integrate all ingredients.
🕒 02:39
Move the meat to the side of the bowl, and in the cleared space, add the minced onion and 1/2 tbsp all-purpose flour.
🕒 03:07
Mix the onion and flour first, allowing the flour to absorb the moisture released from the onion. [This is the key!] This prevents the meat from cracking due to the onion's moisture.
🕒 03:14
Once the onion and flour are mixed, combine them with the meat to complete the hamburg steak mixture.
🕒 03:27
Divide the meat mixture in half. Hold each half in your hands and slam it against the edge of the bowl to remove air. Repeat this process to firm up the meat.
🕒 03:47
Pour 1/2 tbsp vegetable oil into a cold frying pan before turning on the heat, and spread the oil with your hands. [This is the key!] Coating your hands with oil makes the next shaping step easier.
🕒 04:34
Take one portion of the meat mixture and roll it into a ball, smoothing the surface.
🕒 04:56
Flatten the meatball to about 1.5cm thickness on the frying pan and shape it. Shape the other portion of the meat mixture similarly.
🕒 05:18
Make an indentation in the center of the shaped hamburg steak with your finger. [This is the key!] This prevents the meat from puffing up and bursting during cooking.
🕒 05:59
Turn the frying pan to medium-high heat.
🕒 06:16
Once one side is browned and crisp, slide a spatula underneath and flip the hamburg steak while tilting the pan.
🕒 06:31
After flipping, add 3 tbsp water, immediately cover with a lid, and steam for 5 minutes.
🕒 06:49
After 5 minutes, open the lid, turn off the heat, and remove the hamburg steaks from the pan.
🕒 07:01
In the empty frying pan, add 100ml vegetable juice, 2 tbsp Worcestershire sauce, and 1 tbsp ketchup.
🕒 07:27
Reduce the sauce by simmering, mixing in any browned bits from the pan, and cook until it thickens.
🕒 07:44
Plate the hamburg steaks and pour the reduced sauce over them.
🕒 08:01