Simple Way to Make Quick Hamburger Steak (ハンバーグステーキ)

Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, hamburger steak (ハンバーグステーキ). One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Mix ground beef, ground pork, panko, salt, pepper, eggs, and milk until well combined. Hitachi Beef Hamburger Steak Domestic chicken crispy steak. 常陸牛ステーキ・ハンバーグ サラダバー . The Japanese Hamburger Steak or Hamburg Steak (ハンバーグステーキ) is a popular Western-style dish in Japan. Japanese Wagyu beef top round cap off steak.

Hamburger Steak (ハンバーグステーキ) is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Hamburger Steak (ハンバーグステーキ) is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have hamburger steak (ハンバーグステーキ) using 12 ingredients and 7 steps. Here is how you can achieve 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. Prepare 1/4 kg ground pork
3. Take 2/3 cup panko bread crumbs (40 g)
4. Get To taste, salt and pepper
5. Get 4 tbsp milk
6. Take 2 eggs
7. Take 1 tbsp oil
8. Get 12 tbsp red wine, divided
9. Prepare 2 tbsp butter
10. Make ready 6 tbsp water
11. Prepare 6 tbsp ketchup
12. Take 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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