Original: English

Hamburg Steak (Hambagu)

This is a recipe for a basic hamburger steak that's crispy on the outside and fluffy and juicy on the inside. It's packed with professional techniques like how to caramelize onions to bring out their sweetness and tips for perfectly finishing the meat patty. Why not try making a foolproof, exquisite hamburger steak with this recipe?

Steps

Finely chop 1/2 onion (70g). [Here's the trick!] Chop it very finely so the patty doesn't crack.
🕒 00:07
Heat 1 tbsp vegetable oil in a frying pan over medium-low heat and slowly stir-fry the finely chopped 1/2 onion (70g) for about 10 minutes. [Here's the trick!] Stir-fry slowly without burning to bring out the sweetness. Softening it will help it blend better with the meat.
🕒 00:39
Once the onions are softened, spread them out on a tray or plate to cool.
🕒 01:01
In a bowl, combine 20g breadcrumbs and 3 tbsp milk, and let the breadcrumbs soak.
🕒 01:19
Add 300g ground mixed meat and 1/3 tsp salt to a bowl and knead until sticky. [Here's the trick!] Kneading quickly while the meat is cold will minimize shrinkage and prevent the juices from escaping when cooked.
🕒 01:40
Mash the ground meat with your hands as if crushing it, and once it becomes sticky, gather it into a ball.
🕒 02:06
Add the cooled onions, soaked breadcrumbs, 1 egg, and a pinch of nutmeg, and mix. [Here's the trick!] Adding nutmeg helps to reduce the gamey smell of the meat. Don't overmix; knead quickly.
🕒 02:16
Once mixed, firmly tap the dough onto the bowl from a slight height to release air. [Here's the trick!] Tapping the dough makes the surface smooth, allowing for even browning when cooked.
🕒 02:47
Lightly oil your hands with a small amount of vegetable oil (not included in the ingredients).
🕒 03:05
Divide the dough into 3 portions, shape them into oval patties, and make an indentation in the center. [Here's the trick!] Indenting the center helps the patties cook through evenly.
🕒 03:10
Heat vegetable oil (not included in the ingredients) in a frying pan over medium heat, add the shaped patties, and cook for about 3 minutes over medium heat to brown them. [Here's the trick!] Cooking from a cold pan can cause the juices to escape, so always preheat the pan before cooking.
🕒 03:30
Once browned, flip them over, cover with a lid, and steam-cook over low heat for 5-7 minutes. [Here's the trick!] Cooking over low heat prevents the inside from being undercooked.
🕒 03:46
While cooking, occasionally spoon the pan juices over the patties. Check for doneness by piercing the center of a patty with a bamboo skewer. [Here's the trick!] Spooning juices over the patties as they cook allows them to cook evenly and stay moist. When clear juices come out, they are done. If red or pink juices come out, continue to steam-cook for another 2-3 minutes.
🕒 04:00
In the same frying pan used to cook the hamburger steaks, add 3 tbsp ketchup, 3 tbsp Worcestershire sauce, 2 tbsp milk, and 10g butter. Heat over medium heat, stirring, until thickened. [Here's the trick!] The pan still contains the flavorful meat drippings, so use it without wiping off the oil (you can remove any burnt bits).
🕒 04:25
Place the hamburger steaks on a plate, pour the sauce over them, and serve.
🕒 05:16