Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, going one step further! the basics to making great hamburger steaks. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Fry the onion with vegetable oil until translucent and allow to cool. In a small bowl, mix the egg, panko and milk. In another bowl, mix the minced meat with salt, pepper and nutmeg, stir until you see the fibrous strands from the meat (see photo). Great recipe for Going One Step Further!
Going One Step Further! The Basics to Making Great Hamburger Steaks is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Going One Step Further! The Basics to Making Great Hamburger Steaks is something which I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can have going one step further! the basics to making great hamburger steaks using 13 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Going One Step Further! The Basics to Making Great Hamburger Steaks:
- Take Minced pork and beef
- Prepare Salt
- Make ready Pepper
- Take Nutmeg
- Prepare Eggs
- Take Panko
- Prepare Milk
- Make ready sized egg Onion
- Get Vegetable oil
- Take White wine
- Prepare Sauce & side salad
- Make ready Grated daikon radish with Japanese Worcestershire-style Sauce, or other preferred sauce
- Prepare Vegetables for a side salad
Great recipe for Going One Step Further! The Basics to Making Great Hamburger Steaks. Hamburger steaks are pretty mundane in Japan, but I published this recipe because I included the procedures to make them really delicious. To get started with this recipe, we have to prepare a few components.
Instructions to make Going One Step Further! The Basics to Making Great Hamburger Steaks:
- Finely chop the onion.
- Fry the onion with vegetable oil until translucent and allow to cool.
- In a small bowl, mix the egg, panko and milk.
- In another bowl, mix the minced meat with salt, pepper and nutmeg, stir until you see the fibrous strands from the meat (see photo).
- Add the breadcrumb mixture from Step 3 and knead until sticky.
- Add the onion and knead well again. Do this until the fat from the meat mixture sticks to the sides of the bowl.
- Divide the mixture into 2, shape them roughly and store in the fridge for 1-2 hours. This allows the meat mixture to settle, reducing the chance of the burger splitting when cooked.
- Take out from the fridge and reshape the patties. Toss it with both hands as though you're playing catch to remove the air pockets. Shape into rounds and make an indentation in the middle.
- Heat a nonstick pan over medium-high heat, cook one side for 1 min 30 seconds, check that they have browned and then flip over.
- Fry the other side for a minute. Sprinkle white wine, cover with a lid and cook on low heat for 5 minutes.
- Finally, remove the lid, cook for a minute on medium heat to quickly evaporate the water on the surface of the burgers.
- Serve on a plate. This is a plump, tender, juicy hamburger steak.
- Served with a neatly arranged side salad. I used grated daikon radish and ate it with ponzu sauce.
- It's normal to use a 1:1 mixture of Japanese Worcestershire-style sauce and tomato ketchup to use as the sauce on these, but it's even better if you add a little lemon juice.
Hamburger steaks are pretty mundane in Japan, but I published this recipe because I included the procedures to make them really delicious. To get started with this recipe, we have to prepare a few components. You can cook going one step further! the basics to. To begin with this particular recipe, we have to first prepare a few ingredients. Here is how you cook it.
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