Hamburger Steak (ハンバーグステーキ)
Hamburger Steak (ハンバーグステーキ)

Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, hamburger steak (ハンバーグステーキ). One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

I've glazed the moist, tender beef patties in a glistening coat of sweet and savory teriyaki sauce for this version. Even though the Salisbury Steak is not exactly the same as a Hamburg Steak, they are very similar and someone from the United States may call a "Hamburg" a "Salisbury Steak." この単語は"Hamburger"に似ていることから、ネイティブの英語話者、特にアメリカ人を混乱させることがあります。 Mix ground beef, ground pork, panko, salt, pepper, eggs, and milk until well combined. Unlike the hamburger steaks we enjoy in the UK, this hanbagu is thicker and smaller in shape, and made with panko breadcrumbs and katakuriko potato starch for a lighter yet juicier steak. Serve topped with plenty of the savoury sauce and a crisp salad on the side.

Hamburger Steak (ハンバーグステーキ) is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Hamburger Steak (ハンバーグステーキ) is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin 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 can achieve it.

The ingredients needed to make Hamburger Steak (ハンバーグステーキ):
  1. Take 1/2 kg ground beef
  2. Get 1/4 kg ground pork
  3. Prepare 2/3 cup panko bread crumbs (40 g)
  4. Take To taste, salt and pepper
  5. Prepare 4 tbsp milk
  6. Prepare 2 eggs
  7. Make ready 1 tbsp oil
  8. Take 12 tbsp red wine, divided
  9. Make ready 2 tbsp butter
  10. Prepare 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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