Japanese Hamburg Steak Recipe with Teriyaki (照り焼きハンバーグ）

By No Recipes · 45 min

Ingredients

Instructions

1. Microwave the minced onion in a covered microwave-safe bowl at 600 watts for about 4 minutes 20 seconds, until soft and just starting to brown. Let cool.
2. Knead the ground beef, cream cheese, panko, egg, Worcestershire sauce, soy sauce, black pepper and cooled onion by hand until the colour is uniform.
3. Shape into 6–8 patties. Slap them between your hands to expel air and close any cracks.
4. Dust both sides of each patty with a thin, even layer of potato starch sifted through a fine-mesh strainer, patting off any excess.
5. Heat a frying pan over medium heat with a splash of vegetable oil. Add as many patties as fit without crowding.
6. Fry until the patties are about 1/4 cooked through, then flip. Lower the heat to medium-low and brown the second side.
7. Keep flipping occasionally to brown both sides evenly, until an instant-read thermometer inserted in the centre reads 140°F (60°C).
8. Transfer the patties to a plate and fry any remaining ones the same way.
9. Turn off the heat and wipe out all the grease and debris from the pan with paper towels.
10. Add 1/4 cup soy sauce, 1/4 cup evaporated cane sugar and 1/4 cup sake to the clean pan. Bring to a high boil until the sauce starts to thicken.
11. Return the patties to the pan and turn them in the sauce until thickly and glossily coated and the glaze begins to caramelise.

Summarized from No Recipes's video. Watch it for the details.

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OnionEggGround beefCream cheesePanko