Japanese-Style Onion Hamburg Steak
A Japanese-style hamburg steak that uses caramelized onions luxuriously in both the meat patty and the signature sauce for a fluffy and juicy result. Steaming locks in the meat juices, while the refreshing, sweet and savory onion sauce enhances the umami of the meat.
Waiting for video to load...
AI structured this recipe from the creator’s video; details may contain errors. Check the source video and support its credited creator.
🍳 Cooking Flow
Finely chop the onions, stir-fry until caramelized while adding small amounts of water, and then let them cool. → Knead the ground meat, seasonings, binders, and half of the cooled caramelized onions well, then shape into patties. → Brown both sides in a frying pan, then add water and steam to cook through to the center. → Use the same pan to simmer the remaining onions and seasonings until thickened, then pour over the hamburg steaks.
Cooking Steps
Brief Cooking Order
Finely chop the onions, stir-fry until caramelized while adding small amounts of water, and then let them cool. → Knead the ground meat, seasonings, binders, and half of the cooled caramelized onions well, then shape into patties. → Brown both sides in a frying pan, then add water and steam to cook through to the center. → Use the same pan to simmer the remaining onions and seasonings until thickened, then pour over the hamburg steaks.
Introduction
A Japanese-style hamburg steak that uses caramelized onions luxuriously in both the meat patty and the signature sauce for a fluffy and juicy result. Steaming locks in the meat juices, while the refreshing, sweet and savory onion sauce enhances the umami of the meat.
Step 1
Finely chop the onion (1 total) and soak the panko in the milk in a small bowl until soft.
Step 2
Heat salad oil in a frying pan over medium heat, add the onions and a pinch of salt. Stir-fry for about 4 minutes until lightly browned, then add 1 tablespoon of water, stir-frying until the liquid evaporates. Once dry, add another tablespoon of water and stir-fry again. Once the onions are golden brown, remove to a tray and let cool.
Step 3
Place the ground meat and salt and pepper into a bowl and knead firmly until sticky.
Step 4
Add the potato starch, mayonnaise, soaked panko, and egg to the bowl and knead thoroughly. Mix in half of the cooled caramelized onions until uniform, then divide into 4 portions.
Step 5
Take one portion of the meat mixture and toss it between your hands to remove air and shape into a patty.
Ingredients List
Important Notes
💡 When stir-frying the onions, adding a small amount of water mid-way helps reincorporate the umami from the pan into the onions, allowing them to caramelize evenly and quickly.
⚠️ Make sure to let the stir-fried onions cool completely before adding them to the meat mixture; this prevents the fat in the meat from melting prematurely.
🍳 To check if done, insert a toothpick into the center; if clear, non-cloudy juice comes out, it is fully cooked.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...