Original: English

Hamburg Steak (Hambagu) with Easy Sauce

by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen

Here's how to make juicy hamburg steak with plenty of meat juices. The key is to stir-fry the onions until they turn a caramel color, and to chill the meat mixture before mixing in the salt. We'll also explain how to cook it to seal in the juices, and a recipe for a superb sauce that incorporates the deliciousness of the hamburg steak. Master the basics and enjoy an authentic taste at home.

Steps

Cut the onion in half horizontally and remove the stem.
🕒 01:13
Place the onion cut-side down and make vertical slits, leaving a small portion at the base uncut.
🕒 01:33
Rotate 90 degrees and make slits in the same way.
🕒 01:39
Stand the onion upright and slice thinly to mince.
🕒 01:44
Heat salad oil, to taste in a frying pan and add the 1 onion, minced.
🕒 02:17
Stir-fry over medium-high heat until browned.
🕒 02:27
Reduce heat to low and continue to stir-fry slowly for about 5 minutes until caramel colored. 【This is the trick!】 Stir-fry slowly without burning to bring out the sweetness of the onion.
🕒 02:44
Once cooked, transfer the stir-fried onion to a bowl, spread it out, and let it cool to room temperature. 【This is the trick!】 Cooling it thoroughly prevents the meat fat from melting out when mixing with the meat.
🕒 03:05
In a separate bowl, add 3 tbsp ketchup, 1 tbsp Worcestershire sauce, and 2 tsp soy sauce, and mix well.
🕒 03:26
Lightly beat the egg and set aside 1/2 of it (approx. 25g).
🕒 03:44
In a chilled bowl, add 300g ground pork and beef mixture and 1/2 tsp salt, and knead well until sticky. 【This is the trick!】 Kneading the salt into the meat first breaks down the meat's protein, creating stickiness and making it easier to seal in the meat juices. To knead, keep your hands cool and chill the bowl in an ice bath.
🕒 04:15
Once sticky, add the cooled 1 onion, 1/2 beaten egg, 4 tbsp panko breadcrumbs, 2 tbsp milk, 1/2 tsp grated garlic, 1/2 tsp sugar, and 1/3 tsp pepper, and mix by squeezing the ingredients together.
🕒 05:09
Once everything is combined, knead firmly by rotating the bowl.
🕒 05:59
Divide the meat mixture into 3 portions.
🕒 06:17
Take a portion of the meat mixture and shape it so the surface is smooth. 【This is the trick!】 A bumpy surface will cause the meat juices to escape easily, so aim for a smooth finish.
🕒 06:30
Once shaped, toss the meat mixture back and forth between your hands about 10-20 times to remove air. 【This is the trick!】 Removing air prevents cracking when cooking.
🕒 06:45
Reshape and smooth the surface again, then lightly press an indentation in the center.
🕒 07:00
Lightly grease a frying pan with salad oil, to taste and heat thoroughly.
🕒 07:31
Place the hamburg steaks in the heated pan and cook over medium heat for about 2 minutes until browned.
🕒 07:42
Flip once browned on one side.
🕒 08:08
Once browned on both sides, cover with a lid and steam-fry over low heat for about 5 minutes.
🕒 08:26
Insert a bamboo skewer into the thickest part of the hamburg steak. If the juices that come out are clear, it is ready.
🕒 08:42
Remove the cooked hamburg steaks from the frying pan.
🕒 09:01
Using the fat remaining in the frying pan from cooking the hamburg steaks, add the prepared sauce and bring to a simmer.
🕒 09:06
Turn off the heat and stir in 5g butter to finish.
🕒 09:24
Pour the sauce over the hamburg steaks plated on a dish.
🕒 09:34