Beef and Pork Hamburger Steaks With Salt-Leek Sauce
Beef and Pork Hamburger Steaks With Salt-Leek Sauce

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, beef and pork hamburger steaks with salt-leek sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Great recipe for Beef and Pork Hamburger Steaks With Salt-Leek Sauce. I love beef tongue with leek-salt sauce! I used inexpensive mixed ground meat to make hamburgers using that type of sauce. If you are cooking these at a table on a griddle, make them thin and press down hard on them with a.

To get started with this recipe, we have to prepare a few components. You can have beef and pork hamburger steaks with salt-leek sauce using 14 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Beef and Pork Hamburger Steaks With Salt-Leek Sauce:
  1. Prepare Mixed ground beef and pork
  2. Take Pork (thickly cut boned rib or shoulder meat)
  3. Take Onion
  4. Prepare ◎Sesame oil
  5. Get ◎Chicken soup stock granules
  6. Make ready ◎Garlic (grated)
  7. Take to ◎Black pepper, salt and pepper
  8. Make ready Leek sauce:
  9. Prepare The white part of a leek (or green onion)
  10. Prepare ●Sesame oil
  11. Prepare plus ●Roasted sesame seeds
  12. Prepare ●Salt
  13. Prepare ●Black pepper, chicken soup stock granules
  14. Get optional ＊Lemon ＊Slow boiled egg or fried egg

The best meat to use in this beef and pork burger recipe is: For the Beef: regular ground chuck. Don't buy the lean ground, you want a decent amount of fat in the burgers. You can also use ground sirloin or ground sirlon for extra beefy flavor, but they are more lean so you will want to mix in some fatty. These burgers have more flavor than the all beef ones.

Instructions to make Beef and Pork Hamburger Steaks With Salt-Leek Sauce:
  1. Finely chop the onion, put into a heatproof container and microwave (1 1/2 minutes at 500W). Transfer the onion to a sieve and leave to cool.
  2. Chop the pork up roughly so that there's still some texture (about 5mm pieces). Compare with the egg.
  3. Make the leek sauce: Finely chop the white leek, and combine with the ● ingredients to season. If you aren't fond of raw leek, soak it in cold water first. You can mix it half and half with green onion, or just use all green onion.
  4. I used teppanyaki (or yakiniku) pork this time. Choose pork rib, pork shoulder or any part that has some fat.
  5. Put the ground meat and chopped up pork from step 2, plus the onion from step 1, into a bowl. Add the ◎ marked seasoning and mix well.
  6. Knead well until the ground meat has turned white (this is the key), and form into patties while eliminating any air bubbles.
  7. I made 3 burgers this time. If you make 2 they'll be pretty big ones that are about 150 g each. You can make a lot of little ones too.
  8. Put a little oil in a frying pan and pan fry the burgers. When they are nicely browned, flip them over.
  9. Turn the heat down, and cook through to the middle thoroughly. When they are cooked they will puff up.
  10. Transfer to serving plates, top with plenty of the leek sauce from step 3, and serve. Top with a slow-boiled egg or a fried egg for more volume. It goes well with lemon and black pepper too.
  11. I tried making them small and dainty to serve to guests. They may be cute topped with fried quail eggs.
  12. This is a very meaty burger too."Kimchi Hamburgers With Korean Nori Seaweed Sauce." - - https://cookpad.com/us/recipes/152227-kimchi-burger-with-korean-seaweed-sauce

You can also use ground sirloin or ground sirlon for extra beefy flavor, but they are more lean so you will want to mix in some fatty. These burgers have more flavor than the all beef ones. Mix ground beef and pork sausage in a large bowl with your hands. Add seasonings and mix in thoroughly. Put Panko in a large bowl, add milk and stir.

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