Hambāgu

also called ハンバーグ · hanbāgu · hambagu · hanbagu · ハンバーグステーキ · hamburg steak · Japanese hamburg steak · salisbury steak

The table

1/2 cup(30 g)pankosoak 5 min to a pasteknead 3 min, shape and dimplesear, then lid on 8 minreduce 3 min into the fond
3 Tbs(45 mL)whole milk
1(chopped fine)onionsweat 6 min, then cool
1 Tbs(15 g)unsalted butter
12 oz(340 g)ground beef
5 oz(150 g)ground pork
1egg
1 tspkosher salt
1/4 tspblack pepper
1/8 tspnutmeg
1 Tbs(15 mL)neutral oil
2 Tbs(30 mL)sake
1/4 cup(60 mL)red wine
3 Tbs(45 mL)ketchup
1 Tbs(15 mL)Worcestershire sauce
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.17 things to get out.

Pans and tools

1soak 5 min to a paste

2sweat 6 min, then cool

3knead 3 min, shape and dimple

goes in with what steps 1 and 2 made

4sear, then lid on 8 min

goes in with what step 3 made

5reduce 3 min into the fond

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
36 min
Needs you
about 12 minthe rest you can walk away from
If you get it wrong
Narrow — a patty left past its steam squeezes the juice out into the pan, and what is left is a dry meat biscuit

  1. soak 5 min to a paste

    5 minwalk awayfrom the start

  2. sweat 6 min, then cool

    16 minwalk away(we think)from the start

  3. knead 3 min, shape and dimple

    3 minneeds you16 min in

  4. sear, then lid on 8 min

    14 minneeds you19 min in

  5. reduce 3 min into the fond

    3 minneeds you(we think)33 min in

You'll need bowl · frying pan

Goes with

See how it is written
>> title: Hambāgu
>> category: Fried & Crispy
>> tags: japanese, beef, pork, panko, pan-fried, weeknight, family
>> counters: Japanese Home Cooking
>> aka: ハンバーグ, hanbāgu, hambagu, hanbagu, ハンバーグステーキ, hamburg steak, Japanese hamburg steak, salisbury steak
>> pairs-with: gohan, kabocha-no-nimono
>> servings: 4
>> time: 50 min
>> slack: narrow — a patty left past its steam squeezes the juice out into the pan, and what is left is a dry meat biscuit

>> step: soak 5 min to a paste
Soak @panko{1/2%cup}(30 g) in @whole milk{3%Tbs}(45 mL) in a #bowl{} ~soak{5%min}, until it has gone to a loose paste with no dry crumbs left in it.

>> step: sweat 6 min, then cool
Sweat @onion{1}(chopped fine) in @unsalted butter{1%Tbs}(15 g) in a #frying pan{} ~sweat{6%min} until soft and not coloured, then spread it on a cold plate to ~cool{10%min}.

>> step: knead 3 min, shape and dimple
Knead @ground beef{12%oz}(340 g), @ground pork{5%oz}(150 g), @egg{1}, @kosher salt{1%tsp}, @black pepper{1/4%tsp} and @nutmeg{1/8%tsp} into @&(1)soaked panko{} together with @&(~1)cooled onion{} ~knead{3%min}, until the mix turns tacky and pale and holds a thumbprint.

>> step: sear, then lid on 8 min
Sear @&(~1)patties{} in @neutral oil{1%Tbs}(15 mL) ~sear{6%min}, three minutes a side, then splash @sake{2%Tbs}(30 mL) into the pan, clamp the lid on and ~steam{8%min} over low heat.

>> step: reduce 3 min into the fond
Lift the patties out and reduce @red wine{1/4%cup}(60 mL), @ketchup{3%Tbs}(45 mL) and @Worcestershire sauce{1%Tbs}(15 mL) into @&(~1)pan juices{} ~reduce{3%min}, scraping the brown off the bottom, then pour it back over.