We are making our favorite Hamburger using a beef patty, a thick slice of tomato and lots of lettuce. It’s easier to eat if you put this in a hamburger wrapper. Place the skewered hamburger in the wrapper and gently remove the skewer. Now, bite into the burger with all your might!
Please leave a 5 star rating if you like the recipe! 🙂
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
Patties
200 g Ground Beef 1/3 tsp Salt Pepper 50 g Onions finely chopped 3 tbsp Panko Japanese breadcrumbs 2 tbsp Milk Vegetable Oil 1 tbsp Water to cook the meat
Sauce
2 tbsp Tomato Ketchup 2 tbsp Tonkatsu Sauce if not available, check out the recipe notes below 1-2 tsp Water 1 tsp Butter
Other Ingredients
2 Hamburger Buns Butter Whole Grain Mustard 2 slices Cheddar Cheese 2 slices Tomatoes 1 cm/0.4 inch thick 20 g Red Onions thinly sliced 1 Pickled Cucumber chopped 2-3 Loose Leaf Lettuce Leaves
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- First, let's prepare the ingredients. Cut two 1 cm (0.4") thick slices of tomato.
- Lightly rinse the thinly sliced red onion to soften the pungency. Remove and strain it with a mesh strainer.
- Place the onion onto a paper towel and remove the excess water.
- Chop one pickle into fine pieces. As for the onion, chop it into fine pieces so that it will blend well with the ground meat in the patties.
- Next, let's make the hamburger patties. Add the milk to the panko, Japanese breadcrumbs. Stir to moisten.
- Add one-third teaspoonful of salt and pepper to the ground beef.
- Combine them as if you are squeezing the mixture. Quickly distribute the salt evenly.
- Then, add the panko moistened with the milk.
- Add the finely chopped onion.
- Squeeze the mixture and mix in the onion thoroughly. If the onion is on the surface of the meat, that part will crack easily and the juices will flow out while cooking.
- When they are roughly combined, fold the mixture and continue until it becomes gooey.
- Complete this process quickly, otherwise the temperature of your hands will melt the fat and make the meat too soft, which makes it harder to shape the patties and reduces freshness.
- Divide the mixture into two equal portions. Then, roll each portion into a ball.
- Let's shape the meat mixture into patties. Put a relatively large amount of vegetable oil on your hands.
- Then, remove the air inside the mixture by tossing it from one hand to the other, as if you are playing catch with it. This will prevent the patties from cracking when cooked.
- Shape the patty into a flat circle about 10 cm (3.9") in diameter and smooth out the surface.
- Place each patty onto a sheet of plastic wrap for easy removal.
- Now, let's cook the patties. Heat a frying pan and add a small amount of vegetable oil. Thinly coat the pan with the oil.
- Place the meat patties onto the pan and lightly press to make them firmly attached. Gently, so as not to create any cracks in the surface of the meat.
- Occasionally rotate the pan to brown the patties evenly. Cook on medium heat for about 2 minutes.
- Then, slightly lift the patty to check the browning.
- When they are browned thoroughly, gently flip them over.
- Continue cooking for about 30 seconds.
- Then, add 1 tablespoonful of water, cover immediately, and cook on low heat for 3 more minutes.
- Now, the water should almost evaporate, and the flat patty should slightly puff up in the center.
- Lightly press the surface with your fingertips. If it has a firm, steady resistance, the inside should be cooked.
- If you are worried about this method, pierce the patty with a bamboo skewer. If only clear juices come out, it should be ready.
- Turn off the burner and place the patties onto a plate.
- Place the pan on the burner again. If there is too much oil in the pan, wipe it off.
- Next, let's make the sauce. Combine the ketchup, tonkatsu sauce, and water. Turn on the burner and mix.
- Finally, add the butter. When the butter melts, turn off the heat.
- Transfer the patties back to the pan.
- Coat the meat with a generous amount of the sauce. Now, the beef patties are ready.
- Let's assemble Chef's favorite beef hamburger! Cut the buns in half horizontally and toast them in the oven.
- When they are lightly toasted, remove.
- Spread butter on each cut generously. This will keep the buns from absorbing the moisture from the vegetables and sauce.
- Spread the whole grain mustard on the bottom of the buns.
- Arrange the shape of the loose-leaf lettuce leaves and place them on the bun so that the frills show nicely.
- Place the chopped pickle on top of the lettuce.
- Layer the red onion and then the slice of tomato in this order.
- Then add the beef patty coated with the sauce.
- And cover it with a slice of cheddar cheese.
- Finally, complete with the top part of the bun.
- Skewer the hamburger with a bamboo stick to keep them from falling apart and it is ready.
Recipe Notes
If the tonkatsu sauce isn't available, you should season the meat with the salt and pepper only, and pour your favorite thick dressing over the vegetables. This is simple but also very delicious.
For an alternative sauce, you can simmer red wine to evaporate the alcohol, add ketchup and demi-glace and reduce the sauce.
We used the loose leaf lettuce because the frills show nicely, but you can use any lettuce leaves.
I served this recipe a month ago, and it was very good. We’re doing it again tonight. The only changes I made were adding egg to hamburger meat.
Glad to know you enjoyed your burger.🍔🥚😋
Thank you for your warm message! When we made the flag of Francis, we wished Francis would be there.?? How about coating the patties with teriyaki sauce, or making them into rice burgers with kinpira gobo??
Teriyaki sandwich:https://cookingwithdog.com/recipe/teriyaki-chicken-sandwich/
Rice burgers:https://cookingwithdog.com/recipe/rice-burgers/
Kinpira gobo:https://en.wikipedia.org/wiki/Kinpira
It is a packaged thick sauce for Tonkatsu, Japanese deep-fried breaded pork.😋 https://en.wikipedia.org/wiki/Tonkatsu_sauce
You should brown the meat thoroughly but make sure not to burn the surface. After that, add the water, cover and cook the inside. Also, avoid overcooking it otherwise the juices will flow out from the inside.🍖😊