Japanese Style Hamburger Steak (ハンバーグ) Recipe by Chris Gan
Cooking Instructions 22 - 25 minutes 1 Gather the ingredients for the patties and the sauce. 2 Finely chop the onion. 3 In a large bowl, beat the egg. Then, add the chopped onion, breadcrumbs, milk, salt, mustard, white wine vinegar, nutmeg, and pepper. Add the ground meats, and use your hands to mix until combined. 4 Line two large sheet pans with aluminum foil and ⭐️place them inside the oven⭐️ Preheat the oven to 425°F (218°C). 5 Shape the meat mixture into 14 patties. They will weigh approximately 90 g each. Place the patties into the fridge for 15 minutes. 6 While the patties chill, prepare the sauce. Combine all of the sauce ingredients in a bowl, mix, and set aside. 7 Remove the hot pans from the oven, and coat them well with neutral oil. I used a silicone brush to ensure complete coverage of the pans. 8 Transfer the chilled patties to the preheated pans. Space them at least 1 inch apart. Gently press your thumb into the center of each patty to slightly indent it. Roast in the oven for 12 minutes, or until the edges are sizzling and the tops are opaque. 9 Remove the pans from the oven and using a spatula, flip the patties. Return them to the oven to roast for 8 minutes more, or until cooked through. The middle of the patties should register 160°F (71°C) on a thermometer. 10 Remove the patties from the oven and check for doneness. Transfer the cooked patties to a separate container or platter. 11 Pour the sauce onto the hot sheet, and return the sheet to the 425°F oven for approximately 2 minutes, or until the butter is melted and starts to foam. 12 Remove the pan from the oven. Using a silicone or wooden spatula, stir the sauce along the sheet pan, scraping up and mixing in any bits of meat until the sauce is smooth. If you’re not serving the burgers immediately, transfer the sauce to a storage container. 13 Japanese hamburger steaks are typically served with rice and topped with sauce. Itadekimasu! いただきます 1 Gather the ingredients for the patties and the sauce. 1 Gather the ingredients for the patties and the sauce. 2 Finely chop the onion. 2 Finely chop the onion. 3 In a large bowl, beat the egg. Then, add the chopped onion, breadcrumbs, milk, salt, mustard, white wine vinegar, nutmeg, and pepper. Add the ground meats, and use your hands to mix until combined. 3 In a large bowl, beat the egg. Then, add the chopped onion, breadcrumbs, milk, salt, mustard, white wine vinegar, nutmeg, and pepper. Add the ground meats, and use your hands to mix until combined. 4 Line two large sheet pans with aluminum foil and ⭐️place them inside the oven⭐️ Preheat the oven to 425°F (218°C). 4 Line two large sheet pans with aluminum foil and ⭐️place them inside the oven⭐️ Preheat the oven to 425°F (218°C). 5 Shape the meat mixture into 14 patties. They will weigh approximately 90 g each. Place the patties into the fridge for 15 minutes. 5 Shape the meat mixture into 14 patties. They will weigh approximately 90 g each. Place the patties into the fridge for 15 minutes. 6 While the patties chill, prepare the sauce. Combine all of the sauce ingredients in a bowl, mix, and set aside. 6 While the patties chill, prepare the sauce. Combine all of the sauce ingredients in a bowl, mix, and set aside. 7 Remove the hot pans from the oven, and coat them well with neutral oil. I used a silicone brush to ensure complete coverage of the pans. 7 Remove the hot pans from the oven, and coat them well with neutral oil. I used a silicone brush to ensure complete coverage of the pans. 8 Transfer the chilled patties to the preheated pans. Space them at least 1 inch apart. Gently press your thumb into the center of each patty to slightly indent it. Roast in the oven for 12 minutes, or until the edges are sizzling and the tops are opaque. 8 Transfer the chilled patties to the preheated pans. Space them at least 1 inch apart. Gently press your thumb into the center of each patty to slightly indent it. Roast in the oven for 12 minutes, or until the edges are sizzling and the tops are opaque. 9 Remove the pans from the oven and using a spatula, flip the patties. Return them to the oven to roast for 8 minutes more, or until cooked through. The middle of the patties should register 160°F (71°C) on a thermometer. 9 Remove the pans from the oven and using a spatula, flip the patties. Return them to the oven to roast for 8 minutes more, or until cooked through. The middle of the patties should register 160°F (71°C) on a thermometer. 10 Remove the patties from the oven and check for doneness. Transfer the cooked patties to a separate container or platter. 10 Remove the patties from the oven and check for doneness. Transfer the cooked patties to a separate container or platter. 11 Pour the sauce onto the hot sheet, and return the sheet to the 425°F oven for approximately 2 minutes, or until the butter is melted and starts to foam. 11 Pour the sauce onto the hot sheet, and return the sheet to the 425°F oven for approximately 2 minutes, or until the butter is melted and starts to foam. 12 Remove the pan from the oven. Using a silicone or wooden spatula, stir the sauce along the sheet pan, scraping up and mixing in any bits of meat until the sauce is smooth. If you’re not serving the burgers immediately, transfer the sauce to a storage container. 12 Remove the pan from the oven. Using a silicone or wooden spatula, stir the sauce along the sheet pan, scraping up and mixing in any bits of meat until the sauce is smooth. If you’re not serving the burgers immediately, transfer the sauce to a storage container. 13 Japanese hamburger steaks are typically served with rice and topped with sauce. Itadekimasu! いただきます 13 Japanese hamburger steaks are typically served with rice and topped with sauce. 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