[Video] Typical Japanese Hambu

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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

Prep

10min

Cook

15min

Finely chop the onion and put into a microwaveable bowl, Cover with cling film and put in the microwave for 1 minute.

Into another bowl, put the minced meat, cooled onions and all other ingredients. Mix by hand thoroughly.

Divide into 4. Flatten into oval-shaped burgers and press slightly in the middle (the burger will rise as it heats).

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.

When the burger are browned after 2 minutes, turn them over until browned, again with the lid on.

Turn down the heat to low and pour in 100ml water and replace the lid, steaming the burgers for 7-8 minutes.

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.

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.

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