Hamburger Steak (ハンバーグステーキ)

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, hamburger steak (ハンバーグステーキ). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Mix ground beef, ground pork, panko, salt, pepper, eggs, and milk until well combined. I've glazed the moist, tender beef patties in a glistening coat of sweet and savory teriyaki sauce for this version. Recipe Video Pin It Japanese Hamburger Steak with Teriyaki Sauce Hambāgu (ハンバーグ), or Japanese Hamburger Steak (ハンバーグステーキ) is a popular Yoshoku meal (western-influenced Japanese dish) that is made from ground meat and other ingredients like panko and tofu. These ingredients were added to bulk up the patties with cheaper ingredients. 常陸牛ハンバーグ.

Hamburger Steak (ハンバーグステーキ) is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Hamburger Steak (ハンバーグステーキ) is something which I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook hamburger steak (ハンバーグステーキ) using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Hamburger Steak (ハンバーグステーキ):
  1. Make ready 1⁄2 kg ground beef
  2. Get 1⁄4 kg ground pork
  3. Get 2⁄3 cup panko bread crumbs (40 g)
  4. Make ready To taste, salt and pepper
  5. Get 4 tbsp milk
  6. Prepare 2 eggs
  7. Prepare 1 tbsp oil
  8. Get 12 tbsp red wine, divided
  9. Take 2 tbsp butter
  10. Make ready 6 tbsp water
  11. Take 6 tbsp ketchup
  12. Get 6 tbsp tonkatsu sauce
Instructions to make Hamburger Steak (ハンバーグステーキ):
  1. Mix ground beef, ground pork, panko, salt, pepper, eggs, and milk until well combined.
  2. Divide mixture into four patties, cover with plastic wrap, and chill in the refrigerator for at least 30 minutes to let the meat flavours mix and the fats solidify.
  3. Heat 1 tbsp oil in a large pan under medium heat. Gently place the patties on the pan, indenting the centre of each with your fingers. The indentation should rise as the patty cooks.
  4. Cook the patties until brown at the bottom, around 3 minutes. Flip them over, and continue cooking until the other side is browned as well, another 3 minutes.
  5. Reduce the heat to low, and add 6 tbsp of red wine. Cover and let steam until the juices run clear and the internal temperature reaches 70°C (160°F), about 10–15 minutes. Increase heat to medium until the wine evaporates. Transfer patties to a plate and set aside.
  6. In the same pan (do not clean it!) melt butter under medium low heat, and deglaze the pan with ketchup, tonkatsu sauce, the remaining red wine, and water. Mix well. Increase heat to medium and cook until the sauce thickens.
  7. Serve patties with the sauce drizzled on top.

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