00:00One of my readers raved I found this recipe to be incredible delicious and so did my family.
00:05Ready to see why? This hamburg sears, steams, then baths in glossy sauce. Let's get cooking!
00:13For a printable version of this recipe, visit my website, just google hamburgs.ca to find me.
00:18Warm a frying pan over medium heat, melt 2 teaspoons of butter,
00:23and saute your finely minced onion until it turns pale gold and just sweet.
00:28This takes a few minutes and you're looking for the soft,
00:32slightly translucent moment when the onion releases its natural sugars.
00:37Once there, spread it on a plate or bowl and let it cool completely before mixing it with anything else.
00:43Measure 4 tablespoons of pan go into a small bowl
00:46and stir in 3 tablespoons of whole milk to make a quick panade.
00:51Give it a minute to hydrate until thick and spreadable.
00:54This little pillow keeps the patties tender rather than bouncy.
00:59In a large bowl, add 200g of ground beef and 100g of ground pork and sprinkle over half teaspoon of
01:07salt.
01:08A quick word on ratios. Japanese hamburg shines with a beef pork blend.
01:1270-30 is the classic balance. 80-20 leans bold and steak-like, and 50-50 is softer and fail
01:20-safe.
01:21100% beef is delicious but unforgiving and prone to drying out.
01:26Knead for roughly one minute just to distribute the salt and develop a little stickiness.
01:32Think confident handshake, not intense workout.
01:38Add the cold onions, a quarter teaspoon of black pepper, and a pinch of nutmeg.
01:43If your meat is particularly lean like mine, fold in half tablespoon of lard to ensure juiciness.
01:50And finally, add albanaad.
01:52Mix with open fingers in big circles to distribute everything evenly.
01:57Then, give it a light knead. Be careful not to overwork it.
02:02Divide into two for herty adult portions, three for standard, four for full kit size.
02:08Now, the fun part. Toss each portion gently between your palms,
02:13five to six times to knock out trapped air.
02:16Shape into ovals about 2cm thick, then press a shallow,
02:20up to 2cm dimple in the centre to prevent that burger bulge.
02:26Smooth any visible seams with a fingertip.
02:29I know these look pretty massive but they're going to shrink as they cook.
02:34Cover until the patch is 20 to 30 minutes so the fat firms up.
02:42Heat a skillet over medium and add half tablespoon of cooking oil.
02:47Cast iron, carbon steel or thick stainless steel are ideal here.
02:52Great for sauce making for later too.
02:53Lay the patties in dimple side up and sear about 2.5 minutes until the underside has a thin brown
03:02crust.
03:02No porking, no nachin.
03:06Flip and cook to second side for 1.5 minutes.
03:14Drop the heat to low, splash in 1 tablespoon of water.
03:18Put the heater, lid on, and steam for 3 minutes.
03:24Turn off the heat and keep covered for 1 minute to let the heat settle through the centre.
03:30Check down this with an instant-read thermometer.
03:3471 to 75 degrees Celsius at the thickest point is perfect, or look for juices running clear.
03:43Rest on the rack for 1 to 2 minutes.
03:46While the patties rest, place the same pan back on the heat and deglaze with 1 tablespoon of red wine,
03:53scraping up every brown bit of fond.
03:56Avoiding alcohol, unsweetened grape or pomegranate juice stands in nicely for the wine.
04:03Stir in 2.5 tablespoons of ketchup, 1 tablespoon of Worcestershire sauce,
04:081.5 tablespoon of honey, 1.5 teaspoon of smooth Dijon mustard, 1.5 teaspoon of soy sauce,
04:14and 1.8 teaspoon of dashi granules.
04:17I'm using the Japanese brand, but if you can only get British Worcestershire,
04:21use a touchless and balance with a touch more ketchup or honey.
04:26You can also add the pulled meat juice to the sauce for an extra umami kick too.
04:32Simmer for about 1.5 minutes until lightly syrupy.
04:36As always, all ingredients and exact measurements for this recipe can be found in the description
04:41box below.
04:42Finally, finish with 1 teaspoon of butter off the heat.
04:46It's glossy, rich, a little tangy, and very much the point.
04:51Plated up Japanese white rice, place the handbag next to it, and top with a sunny side egg.
04:57Place steamed vegetables or your choice of size right next to it.
05:03Spoon the sauce generously over the patty and let it run into everything else.
05:07Skip any sort of dressings, this sauce is rich and there's plenty of it.
05:12More than just for the patties, use the sauce and meat juice to flavour everything else.
05:18And there you have it, juicy tender hamburger with the rich glossy sauce cascading over the top.
05:24Each bite delivers that perfect balance of savoury meat, sweet golden onions,
05:29and that tangy sweet sauce that pulls it all together.
05:32Want even more delicious recipes?
05:34Grab my free cookbook from the link in the description.
05:38Okay, let's go over the ingredients one more time.
05:41And if you're ready to cook, grab the written instructions by clicking the full recipe box with
05:46picture that's about to pop up on your screen.
05:49Here we go, the link to the full recipe is on the screen for you now,
05:52and if you wanna watch more similar videos, don't miss my dinner playlist popping up on your screen as well.
05:57Thanks so much for watching, and I hope to see you in the next one. Bye.
06:00Bye.
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