Hambagu
Serves 1
Directions
- 1Sauté finely chopped onions in butter until they are soft and golden brown.
- 2Set the sautéed onions aside to cool.
- 3In a bowl, combine ground beef and pork, the cooled onion, one beaten egg, panko breadcrumbs soaked in a bit of milk, salt, pepper, and a pinch of nutmeg.
- 4Add mayonnaise to the mixture to help keep the meat juicy.
- 5Mix the ingredients gently enough to bring it together without overworking.
- 6Before shaping, clap the mixture back-and-forth between your hands a few times to press out any air bubbles.
- 7Shape the mixture into palm-sized patties.
- 8Press a little thumbprint into the center of each patty.
- 9In a hot pan, sear both sides of the patties until they are nice and golden brown.
- 10Add a splash of water to the pan and cover with a lid to let the patties steam until cooked through.
- 11Once cooked, set the patties aside.
- 12Use the same pan to make the sauce by adding 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, and 1 tablespoon soy sauce to the pan juices.
- 13Mix the sauce ingredients together.
- 14Pour the sauce over the patties.
- 15Serve the Hambagu with warm rice and optionally some shredded cabbage.
Ingredients
- 200 g Ground Beef
- 100 g Ground Pork
- 0.5 Minced Onion
- 1 Egg
- 0.5 cup Panko breadcrumbs
- 2 T Milk
- Salt
- Pepper
- Nutmeg
- Mayonnaise
- 2 tablespoons Ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Soy sauce
- Shredded cabbage
- Warm rice
Equipment
PanBowlSpoonGraterSpatulaLid
Tips
- The meat ratio of 2 parts beef to 1 part pork provides a perfect balance of rich flavor and juicy texture.
- Adding mayonnaise helps keep the meat juicy inside while cooking due to its emulsified fats.
- Clap the mixture back-and-forth between your hands a few times to press out any air bubbles before shaping.
- Press a little thumbprint into the center of the patty to help it cook evenly.
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