Steps

1. In a bowl, add 140g ground meat, 1 tsp lard, 1 ½ tsp mayonnaise, 3 shakes MSG(Ajinomoto) (MSG), 1 tbsp panko breadcrumbs, black pepper to taste, 15g grated onion, and ⅓ tsp salt.
   🕒 02:50
2. Knead well until all ingredients are evenly mixed.
   🕒 03:39
3. Mince 50g onion.
   🕒 04:11
4. Peel 2 cloves garlic.
   🕒 04:51
5. Chop 3 slices bacon (20-25g).
   🕒 05:01
6. Heat oil as needed in a frying pan and shape the hamburg steak mixture. [Tip!] Removing air thoroughly when shaping prevents the hamburg steak from breaking apart while cooking.
   🕒 05:29
7. Cook the shaped hamburg steaks until browned on both sides. Remove them for now, even if they are not cooked through.
   🕒 05:47
8. Wipe off excess oil from the frying pan, then add the chopped bacon, minced onion, and 20-30g mushrooms and sauté.
   🕒 06:51
9. Once the bacon, onion, and mushrooms are sautéed, add 120cc milk.
   🕒 08:24
10. In a separate bowl, mix 10g melted butter and 1 ½ tsp flour (beurre manié).
    🕒 09:30
11. Add the beurre manié to the frying pan with the sautéed ingredients and milk, mix, and thicken. [Tip!] Adding flour mixed with butter prevents lumps and thickens smoothly compared to adding flour directly.
    🕒 09:49
12. Season with ⅔ tsp consommé and 1 pinch salt.
    🕒 10:10
13. Add the grated garlic to enhance the aroma.
    🕒 10:46
14. Return the browned hamburg steaks to the frying pan and coat them with the sauce.
    🕒 10:49
15. If the sauce becomes too thick, add water as needed and sprinkle with pepper to taste.
    🕒 10:56
16. Cover and simmer over medium heat for about 4 minutes.
    🕒 11:16
17. Cover again and simmer for another 1 minute to cook the hamburg steaks thoroughly. [Tip!] Steaming ensures the hamburg steaks are cooked through and the sauce reaches a perfect consistency.
    🕒 11:32
18. Plate the hamburg steaks, pour plenty of rich garlic white sauce over them, and serve.
    🕒 11:54