Original: English

Fat-Free Hamburg Steak (Hambagu)

A professional recipe for juicy, overflowing hamburg steak that's easy to make at home. This orthodox recipe, which doesn't use beef fat, reveals the secret tips for locking in juicy flavor. With special techniques, you can create an exquisite hamburg steak that everyone will love.

Steps

Finely chop 110g onion.
🕒 00:26
Heat 1 tbsp vegetable oil in a frying pan and slowly sauté the chopped onion for about 10 minutes to bring out its sweetness. [This is the key!] Sautéing the onion over low heat for 10 minutes enhances its flavor and elevates the dish by a notch.
🕒 00:26
Transfer the sautéed onion to a bowl and let it cool.
🕒 00:35
In a separate container, soak 14g breadcrumbs in 30g milk.
🕒 00:40
To use 1/2 an egg, lightly beat it beforehand and measure out half.
🕒 00:50
Combine the cooled onion, 250g ground mixed meat, [A] 1/2 tsp salt, [A] 1/2 tsp black pepper, [A] 3/4 tsp nutmeg, 1/2 egg, and the soaked breadcrumbs and milk in a bowl. Knead well for 4-5 minutes until it becomes sticky. [This is the key!] Kneading thoroughly until sticky locks in the juices.
🕒 01:50
Divide the kneaded mixture into two patties. Lightly oil your hands and toss the patties back and forth like a game of catch for about 70-80 times to remove air. [This is the key!] Thoroughly removing the air compacts the meat fibers, preventing cracking and juice leakage during cooking.
🕒 02:32
Once the air is removed, roll the patties sideways to shape them into rugby ball forms. Ensure the surface is smooth without wrinkles or cracks. [This is the key!] Wrinkles and cracks on the surface will cause juices to leak out during cooking, so aim for a smooth finish. Keep the center of the hamburg steak raised, not flattened.
🕒 03:15
Heat a frying pan over high heat and add 1.5 tbsp vegetable oil.
🕒 04:40
Place the shaped patties in the hot pan and immediately press them flat with a spatula. [This is the key!] Lightly oiling the spatula prevents the patties from sticking. Press the entire patty firmly against the pan to quickly solidify the proteins on the surface and prevent juice loss.
🕒 05:02
Reduce to medium-high heat and constantly shake the pan while cooking one side for about 3 minutes to brown and solidify the proteins.
🕒 05:42
Once nicely browned, flip the patties. Immediately increase heat to high and cook briefly to set the surface. Continue shaking the pan during this step.
🕒 06:08
Since the proteins on the flipped side will solidify quickly, reduce heat from high to medium early on and cook for another 2 minutes.
🕒 06:40
After 2 minutes, reduce heat to low, add 30cc white wine, and immediately cover with a lid.
🕒 07:15
Steam for 7-8 minutes with the lid on.
🕒 07:30
After 7-8 minutes, remove the lid and check for firmness by gently pressing the patty. Alternatively, insert a toothpick; if clear juice comes out, it's cooked. [This is the key!] If red juice comes out, cover and cook for a few more minutes. If it feels soft and hollow, it's undercooked, so cover and cook for an additional 2-3 minutes.
🕒 08:42
Once cooked, quickly transfer to a plate, add your favorite sauce, and enjoy.
🕒 09:20