[Video] Typical Japanese Hamburger

I'm good at making hamburgers, they are light and juicy and everyone loves them, they're an everyday food.

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)
Serves 4 Prep: 10 min Cook: 15 min

Ingredients

Onion (medium) 1
Minced beef (fat 15%) 500g
Salt 1/2 tsp
Black pepper a pinch
Nutmeg a pinch
Egg 1
Breadcrumbs 50g
Milk 100ml
Vegetable oil 1 tbsp
Sauce:
Red wine 6 tbsp
Tomato ketchup 4 tbsp
Wholegrain mustard 2 tsp
Soy sauce 2 tsp
Unsalted butter 1 tbsp

Method

1
Finely chop the onion and put into a microwaveable bowl, Cover with cling film and put in the microwave for 1 minute.
2
Into another bowl, put the minced meat, cooled onions and all other ingredients. Mix by hand thoroughly.
3
Divide into 4. Flatten into oval-shaped burgers and press slightly in the middle (the burger will rise as it heats).
4
Put vegetable oil in a frying pan and fry the burgers on a high heat with the lid on. If you can only fry two at a time, make half the quantity of the sauce and repeat until all burgers are cooked.
5
When the burger are browned after 2 minutes, turn them over until browned, again with the lid on.
6
Turn down the heat to low and pour in 100ml water and replace the lid, steaming the burgers for 7-8 minutes.
7
Now add red wine, ketchup, mustard and soy sauce to the pan on a low heat. You can stir occasionally and turn the burgers as the sauce thickens.
8
It's ready to serve, so enjoy with some vegetables.

Tips & Note

Mixing the main ingredients very well by hand is the key. It's also important to fry on a high heat to get a good colour before steaming gently on a lower heat, this makes the meat very tender. It's also delicious with cheese on top. I introduced this recipe because I often hear about people making hamburgers that are too hard and dry, these are soft and tender.

[Video] Typical Japanese Hamburger

I'm good at making hamburgers, they are light and juicy and everyone loves them, they're an everyday food.

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)

Serves 4

Prep: 10 min

Cook: 15 min

Ingredients

Onion (medium) 1
Minced beef (fat 15%) 500g
Salt 1/2 tsp
Black pepper a pinch
Nutmeg a pinch
Egg 1
Breadcrumbs 50g
Milk 100ml
Vegetable oil 1 tbsp
Sauce:
Red wine 6 tbsp
Tomato ketchup 4 tbsp
Wholegrain mustard 2 tsp
Soy sauce 2 tsp
Unsalted butter 1 tbsp

[Video] Typical Japanese Hamburger

Recipe ID :1657 Posted on 06 FEB 2016

Serves 4

Prep 10min
Cook 15min
views 3,327
printed 49

saved 3

I'm good at making hamburgers, they are light and juicy and everyone loves them, they're an everyday food.

Share

Ingredients

Print Ingredients Email Ingredients
1
500g
1/2 tsp
a pinch
a pinch
1
50g
100ml
1 tbsp
6 tbsp
4 tbsp
2 tsp
2 tsp
1 tbsp

Method

Prep
10min
Cook
15min
1
Finely chop the onion and put into a microwaveable bowl, Cover with cling film and put in the microwave for 1 minute.
2
Into another bowl, put the minced meat, cooled onions and all other ingredients. Mix by hand thoroughly.
3
Divide into 4. Flatten into oval-shaped burgers and press slightly in the middle (the burger will rise as it heats).
4
Put vegetable oil in a frying pan and fry the burgers on a high heat with the lid on. If you can only fry two at a time, make half the quantity of the sauce and repeat until all burgers are cooked.
5
When the burger are browned after 2 minutes, turn them over until browned, again with the lid on.
6
Turn down the heat to low and pour in 100ml water and replace the lid, steaming the burgers for 7-8 minutes.
7
Now add red wine, ketchup, mustard and soy sauce to the pan on a low heat. You can stir occasionally and turn the burgers as the sauce thickens.
8
It's ready to serve, so enjoy with some vegetables.

Tips & Note

Mixing the main ingredients very well by hand is the key. It's also important to fry on a high heat to get a good colour before steaming gently on a lower heat, this makes the meat very tender. It's also delicious with cheese on top. I introduced this recipe because I often hear about people making hamburgers that are too hard and dry, these are soft and tender.

PRO
Mizue
I’ve got 179 recipes!

MIZUE
Step into my kitchen!
It's nice hot or cold.
Cannelloni beans tin, Water, Condensed milk, Banana, Coconut cream
PRO
Don't waste any part of the broccoli! In fact, it's actually delicious in itself!
Broccoli stalks, Salt, Sushi vinegar, Sesame oil, Ginger, Chilli powder
PRO
Try this for breakfast or as a treat!
Flour, Salt, Egg, Milk, Vegetable oil, Unsalted butter, Onion, Broccoli, Brie cheese, Salt & pepper
PRO
Super simple but quite trendy.
Mozzarella cheese, Bonito flakes, Soy sauce, Chives, Extra virgin olive oil, Wasabi
PRO
A lovely Mediterranean fish dish that's utterly fresh and tasty.
Mackerel fillets, Garlic, Thyme, White wine, Salt & pepper, Flour, Olive oil, Thyme for garnish (optional), Dressing:, Gherkins (chopped), Capers (chopped), Flat parsley (chopped), Olives (chopped), Tomato, Lemon juice, Salt, Pepper, Extra virgin olive oil
PRO
Apologies for this very simple recipe. No matter what else I make, this recipe is a family favourite.
Chicken thighs, Ginger, Sake, Soy sauce, Flour*, Cornflour*, *Or potato starch, Vegetable oil for frying
PRO

Similar Recipe

Sizzling extra thick angus sirloin steaks infused with flavor from a tequila, lime, cilantro and garlic marinade. These thick, meaty steaks are sizzling on a flat top griddle with shredded potatoes simmering in ghee butter on one side and tequila lime marinated mushrooms on the other.
 
Beef and celery are great pan-fellows!
Steak beef, Celery, Red pepper, Spring onions, Soy sauce, Sesame oil, Rice wine, Cornflour (potato starch), Vegetable oil, Salt, Pepper, Sugar (or mirin)
No oil - just simmer in a frying pan - trying to be healthy!
Pork loin, Onion (large), Sesame seeds, Sauce:, Ginger, Soy sauce, Sake or white wine, Mirin, Granulated sugar, Miso, Water
KitchenCIB
HOME
Just put everything in one frying pan and cook for a quick and tasty dish!
Beef , Tofu (firm), Leek, Chestnut mushrooms (medium), Konjac potato noodles (optional), Chinese leaf (or bok choy leaf), Seasonings:, Granulated sugar, Soy sauce, Mirin, Sake or white wine, Dashi stock granules, Hot water
KitchenCIB
HOME
Polish pork belly works really well in this dish.
Smoked pork belly, Pointed cabbage leaves, Onion, Green pepper, Red pepper, Spring onions, Eggs, Sauce:, Granulated sugar, Soy sauce, Sake or white wine, Mirin, Dashi stock granules, Hot water
Tobuchan
HOME
A better way to stuff peppers is to use them as rings around the stuffing - it cooks quicker as well!
Minced pork, Onion, Salt & pepper, Soy sauce, Chicken stock granules, Breadcrumbs, Egg yolk, Peppers (any colour), Vegetable oil, White wine, Cheddar cheese (grated), Cherry tomatoes, Sauce:, Ketchup, Oyster sauce, Parsley

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME