Beef Hamburger
Ingredients: Ground Beef, Salt, Pepper, Onion, Panko · 30 min cook time · 415kcal · ~₩10,410
Ingredients
200g Ground Beef, 0.33tsp Salt, to_taste Pepper, 50g Onion, 3tbsp Panko, 2tbsp Milk, to_taste Vegetable Oil, 1tbsp Water, 2tbsp Tomato Ketchup, 2tbsp Tonkatsu Sauce, to_taste Butter, 1slice Tomato, to_taste Lettuce, to_taste Red Onion, 1to_taste Pickle, 2to_taste Hamburger Buns, to_taste Whole Grain Mustard, 2slice Cheddar Cheese, 2to_taste Bamboo Skewer
Instructions
1. Cut two 1 cm (0.4") thick slices of tomato.
2. Lightly rinse the thinly sliced red onion to soften the pungency. Remove and strain it with a mesh strainer. Place the onion onto a paper towel and remove the excess water.
3. Chop one pickle into fine pieces.
4. Chop the onion into fine pieces so that it will blend well with the ground meat in the patties.
5. Add the milk to the panko (Japanese breadcrumbs). Stir to moisten.
6. Add 1/3 teaspoonful of salt and pepper to the ground beef. Combine them as if you are squeezing the mixture. Quickly distribute the salt evenly.
7. Then, add the panko moistened with the milk and finely chopped onion. Squeeze the mixture and mix in the onion thoroughly.
8. When they are roughly combined, fold the mixture and continue until it becomes gooey. Complete this process quickly.
9. Divide the mixture into two equal portions. Then, roll each portion into a ball.
10. Put a relatively large amount of vegetable oil on your hands. Then, remove the air inside the mixture by tossing it from one hand to the other, as if you are playing catch with it. This will prevent the patties from cracking when cooked.
11. Shape the patty into a flat circle about 10 cm (3.9") in diameter and smooth out the surface. Place each patty onto a sheet of plastic wrap for easy removal.
12. Heat a frying pan and add a small amount of vegetable oil. Thinly coat the pan with the oil.
13. Place the meat patties onto the pan and lightly press to make them firmly attached. Gently, so as not to create any cracks in the surface of the meat. Occasionally rotate the pan to brown the patties evenly.
14. Cook on medium heat for about 2 minutes. Then, slightly lift the patty to check the browning.
15. When they are browned thoroughly, gently flip them over. Continue cooking for about 30 seconds.
16. Then, add 1 tablespoonful of water, cover immediately, and cook on low heat for 3 more minutes.
17. Now, the water should almost evaporate, and the flat patty should slightly puff up in the center. Lightly press the surface with your fingertips. If it has a firm, steady resistance, the inside should be cooked. If you are worried about this method, pierce the patty with a bamboo skewer. If only clear juices come out, it should be ready.
18. Turn off the burner and place the patties onto a plate. Place the pan on the burner again. If there is too much oil in the pan, wipe it off.
19. Combine the ketchup, tonkatsu sauce, and water. Turn on the burner and mix. Finally, add the butter. When the butter melts, turn off the heat.
20. Transfer the patties back to the pan. Coat the meat with a generous amount of the sauce.
21. Cut the buns in half horizontally and toast them in the oven. When they are lightly toasted, remove.
22. Spread butter on each cut generously. This will keep the buns from absorbing the moisture from the vegetables and sauce.
23. Spread the whole grain mustard on the bottom of the buns. Arrange the shape of the loose-leaf lettuce leaves and place them on the bun so that the frills show nicely.
24. Place the chopped pickle on top of the lettuce. Layer the red onion and then the slice of tomato in this order.
25. Then add the beef patty coated with the sauce and cover it with a slice of cheddar cheese. Finally, complete with the top part of the bun.
26. Skewer the hamburger with a bamboo stick to keep them from falling apart and it is ready.
Source: Watch the original video