A hamburger without the "er"? Forget about the bun, the sliced onion, the bacon, the Cheddar, the grilled mushrooms et cetera, et cetera. What we're talking here is the Japanese version, and it's fantastic. Yes, hamburg was influenced by American hamburgers and became popular when the Yanks administered Japan after World War II. But this particular patty is served on a plate with a tangy-ketchup based sauce on top, sans bun. And it's made with both ground beef and ground pork, panko crumbs, and surprise - milk. It's always cooked well done (because of the pork). And guess what? It's incredibly juicy, thanks to the milk and panko, and incredibly tasty, thanks to the mixture of meat and that amazing reduction sauce. Steamed white rice on the side is a must.
Hamburg with a side of steamed vegetables and mashed potatoes.
Steamed white rice as a base, hamburg in the middle, and topped with steamed vegetables.
For meat patties
- Butter: 2 tablespoons
- Onion, minced: 1/2
- Garlic, minced: 1 clove
- Panko crumbs: 1/2 cup
- Milk: 1/2 cup
- Pork, minced: 200 grams
- Beef, minced: 200 grams
- Salt: 1/2 teaspoon
- Soya sauce: 1 teaspoon
- Egg: 1
- Sake: 1/4 cup
- Worcestershire sauce: 1/4 cup
- Ketchup: 1/2 cup
- Melt 1 tablespoon butter in a pan over medium-low heat. Brown onion & garlic. Then allow to cool.
- Mix panko crumbs and milk in a bowl, allowing it to sit for 5 minutes or until the panko completely absorbs the milk. Add the rest of the meat patty ingredients, using your hands to mix well until the mixture is slightly sticky.
- Form the meat mixture into 4 equal sized patties.
- Heat remaining butter in the pan over medium heat. Cook till well done and remove from the pan.
- Add sake to the pan, scraping its bottom to deglaze it. Add remaining sauce ingredients and cook, stirring for about 1 minute to create a sauce. Pour sauce over hamburg and serve.