37min 4 ppl
Hambagu
42 minutes
4 people
Medium31–60 min or 7–12 steps
42 min · 8 steps
Medium: 31–60 min or 7–12 steps
520 kcalper person
Protein 28g
Carbs 20g
Fats 34g
About this dish
A blend of beef and pork mince, bound with milk-soaked panko and sauteed onion, seared hard and simmered briefly in its own glossy pan sauce. Japan's answer to the hamburger, eaten with a knife and fork over rice.
Allergy Info
Dairy, Gluten, Eggs, Soya, Fish
Diet Info
Meat
Ingredients
Fresh Produce
- Onionfinely diced1
Meat & Poultry
- Beef Mince300 g
- pork mince200 g
Dairy & Eggs
- Milk40 ml
- Eggs1
- Butter15 g
Dried Goods
- Panko breadcrumbs40 g
- Caster sugar10 g
Oils & Condiments
- ketchup60 ml
- Worcestershire sauce30 ml
- Red wine40 ml
Utensils
- Mixing bowl
- Large frying pan
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Melt the butter in a large frying pan over medium heat and cook the diced onion for 5 minutes until soft and translucent, then set aside to cool.
Approx. 5 minutes
2
Soak the panko breadcrumbs in the milk in a mixing bowl until fully absorbed.
Approx. 3 minutes
3
Combine the beef mince, pork mince, cooled onion, soaked panko, egg and a pinch of salt in a bowl and mix with your hands until sticky.
Approx. 6 minutes
4
Divide into four portions and shape into ovals, tossing each between your hands to knock out any trapped air.
Approx. 5 minutes
5
Heat the same frying pan over medium heat and sear the patties for 4 minutes on each side until deeply browned.
Approx. 8 minutes
6
Cover, lower the heat, and cook for a further 8 minutes, checking the centre of a patty reaches 71°C with a meat thermometer.
Approx. 8 minutes
7
Remove the patties, then add the ketchup, Worcestershire sauce, red wine and caster sugar to the pan and simmer for 5 minutes, scraping up the browned bits, until glossy.
Approx. 5 minutes
8
Return the patties to the pan, spoon the sauce over the top, and serve.
Approx. 2 minutes
