[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 3,819
printed 51

saved 3

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

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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.

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