56min 4 ppl
Vegan Hambagu
40 minutes
4 people
Medium31–60 min or 7–12 steps
40 min · 8 steps
Medium: 31–60 min or 7–12 steps
380 kcalper person
Protein 18g
Carbs 22g
Fats 22g
About this dish
A blend of plant-based mince, bound with soya-milk-soaked panko and sauteed onion, seared hard and simmered briefly in its own glossy ketchup and red wine pan sauce. A meat-free take on Japan's hamburger steak, eaten with a knife and fork over rice.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Onionfinely diced1
Dairy & Eggs
- Soya Milk40 ml
- Vegan butter15 g
Plant Proteins
- Vegan mince450 g
Tins & Jars
- Aquafaba30 ml
Dried Goods
- Panko breadcrumbs40 g
- Caster sugar10 g
Oils & Condiments
- ketchup60 ml
- Vegan Worcestershire sauce30 ml
- Red wine40 ml
Utensils
- Mixing bowl
- Large frying pan
- Chopping board
- Sharp knife
Method
1
Melt the vegan 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 soya milk in a mixing bowl until fully absorbed.
Approx. 3 minutes
3
Combine the vegan mince, cooled onion, soaked panko, aquafaba 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 6 minutes until firm and heated through.
Approx. 6 minutes
7
Remove the patties, then add the ketchup, vegan 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
