Rich Sweetness from Onions! Basic Fluffy Hamburg Steak
A truly authentic Hamburg steak with concentrated richness and sweetness achieved by sautéing onions until caramelized. This family favorite is juicy and finished to be perfectly fluffy.
Cook's Notes
See the comments and selections added when this recipe was published.
These are notes from the person who cooked it, including recommendations and impressions.
Cook's Notes
See the comments and selections added when this recipe was published.
These are notes from the person who cooked it, including recommendations and impressions.
Taste satisfaction
Satisfied
How easy it was
Easy
Would cook again?
Yes
Did they arrange it?
Yes
What changed?
ハンバーガー用に作ったので、タレは作りませんでした
Recommended moments
Cooking impression
Original language : Japanese
ハンバーグ単品の写真を撮るのを忘れてました。 ボリュームのあるハンバーグで、厚みのあるハンバーガーになりました。
This review is shown in its original language.
Cooking Steps
- 1
Finely mince 100g of onion.
Advice : Mincing the onion as finely as possible makes it easier to mix with the meat and prevents the patties from falling apart when cooked.
IngredientsOnion 1/2 (100g) - 2
Heat 5ml of vegetable oil in a frying pan and add the minced onion. Sauté over medium-low heat until light brown, then transfer to a plate and let cool completely.
Advice : If the onion is still hot, it will melt the fat in the meat, causing the juices to escape. Be sure to cool it completely, for example, by placing the plate on an ice pack.
⏱ Sautéing onions 5 minIngredientsVegetable oil (for onion) 1 tsp - 3
In a bowl, combine 30g of panko and 30ml of milk. Let it sit for about 5 minutes to soak.
Advice : Soaking the panko thoroughly ensures it integrates well with the meat, resulting in a moister finish.
⏱ Soaking panko 5 minIngredientsPanko breadcrumbs 30gMilk 30ml - 4
In another bowl, add 300g of ground mixed meat, 3g of salt, 1g of black pepper, 1g of nutmeg, 1 egg, the soaked panko, and the cooled onion. Knead quickly until the mixture becomes sticky.
Advice : The key is to mix quickly so that the fat doesn't melt from the heat of your hands. It's ready when it looks whitish and develops a tacky texture.
IngredientsGround mixed meat 300gSalt 3gBlack pepper 1gNutmeg 1gEgg 1 - 5
Divide the meat mixture into 2 portions. Toss them back and forth between your hands like a game of catch to remove the air inside. Shape into 2cm thick ovals and slightly dent the center with your finger.
Advice : Removing the air properly prevents the meat from cracking during cooking, which keeps the juices inside.
- 6
Heat 15ml of vegetable oil in a frying pan over medium heat and arrange the patties. Sear for 2 minutes until browned, then flip. Add 45ml of water, cover with a lid, and steam on low heat for 7 minutes.
Advice : Steaming ensures that thick Hamburg steaks are cooked through completely while remaining fluffy.
⏱ Searing one side 2 min⏱ Steaming 7 minIngredientsVegetable oil (for frying) 1 tbspWater 45ml - 7
Transfer the Hamburg steaks to a plate. In the same pan, add 30ml of red wine, 30ml of ketchup, 30ml of Chuno sauce, and 10g of butter. Simmer over medium heat for about 1 minute until thickened, then pour over the steaks.
Advice : The meat juices remaining in the pan are full of flavor, so make the sauce directly in the pan without washing it.
⏱ Simmering sauce 1 minIngredientsRed wine 30mlKetchup 30mlChuno sauce (Semi-sweet sauce) 30mlButter 10g
Rich Sweetness from Onions! Basic Fluffy Hamburg Steak
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