Going One Step Further! The Basics to Making Great Hamburger Steaks. 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).
In a small bowl, mix the egg, panko and milk. The Basics to Making Great Hamburger Steaks. For many Americans, summer means afternoons spent tending burgers on the grill. You can cook Going One Step Further! The Basics to Making Great Hamburger Steaks using 13 ingredients and 14 steps. Here is how you achieve it.
Ingredients of Going One Step Further! The Basics to Making Great Hamburger Steaks
- Prepare 200 grams of Minced pork and beef.
- You need 2 pinch of Salt.
- Prepare 2 dash of Pepper.
- Prepare 2 dash of Nutmeg.
- Prepare 1 of Eggs.
- It's 6 tbsp of Panko.
- It's 5 tbsp of Milk.
- Prepare 1 medium of sized egg Onion.
- It's 2 tsp of Vegetable oil.
- It's 2 tbsp of White wine.
- Prepare of Sauce & side salad.
- Prepare 1 of Grated daikon radish with Japanese Worcestershire-style Sauce, or other preferred sauce.
- Prepare 1 of Vegetables for a side salad.
Mark Bucher, founder of BGR The Burger Joint, and Tim Carman, Washington. YES, I'm going to use the whole pound to make one hamburger steak. It's a man-sized steak for sure, and it's probably a good inch or so thick. Most are shaped into an oval as opposed to just a round patty.
Going One Step Further! The Basics to Making Great Hamburger Steaks step by step
- 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..
Heat a large skillet over medium-high heat. Put the pan back on the heat and add the sliced onions. How to Make Delicious Hamburger Steak Back in the day, I waitressed at a diner, Mike's Quarter Pound. Its name came from the burgers we made for the lunch crowd. But at dinnertime, folks came for Mike's hamburger steaks, made like this.
Post a Comment for "Recipe: Delicious Going One Step Further! The Basics to Making Great Hamburger Steaks"