Hamburger Steak (ハンバーグステーキ)
Hamburger Steak (ハンバーグステーキ)

Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, hamburger steak (ハンバーグステーキ). One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

The perfectly cooked hamburg steak is especially juicy and tasty! I've glazed the moist, tender beef patties in a glistening coat of sweet and savory teriyaki sauce for this version. 海老名の居酒屋、CALIFORNIA DINING THUNDER（サンダー） STEAK&HAMBURGERのホームページです。お店の基本情報やおすすめ料理の「★★サンダーが贈る肉料理の数々★★アメリカで頂点を極めた入手困難なプライムビーフ☆」「★★炭火焼ビーフハンバーグ★★」「★★チャックフラップステーキ（ザ. Japanese Wagyu beef top round cap off steak.

Hamburger Steak (ハンバーグステーキ) is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. Hamburger Steak (ハンバーグステーキ) is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook hamburger steak (ハンバーグステーキ) using 12 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Hamburger Steak (ハンバーグステーキ):
  1. Prepare ground beef
  2. Take ground pork
  3. Make ready panko bread crumbs (40 g)
  4. Make ready To taste, salt and pepper
  5. Prepare milk
  6. Get eggs
  7. Make ready oil
  8. Prepare red wine, divided
  9. Prepare butter
  10. Prepare water
  11. Take ketchup
  12. Take tonkatsu sauce
Steps to make Hamburger Steak (ハンバーグステーキ):
  1. Mix ground beef, ground pork, panko, salt, pepper, eggs, and milk until well combined.
  2. Divide mixture into four patties, cover with plastic wrap, and chill in the refrigerator for at least 30 minutes to let the meat flavours mix and the fats solidify.
  3. Heat 1 tbsp oil in a large pan under medium heat. Gently place the patties on the pan, indenting the centre of each with your fingers. The indentation should rise as the patty cooks.
  4. Cook the patties until brown at the bottom, around 3 minutes. Flip them over, and continue cooking until the other side is browned as well, another 3 minutes.
  5. Reduce the heat to low, and add 6 tbsp of red wine. Cover and let steam until the juices run clear and the internal temperature reaches 70°C (160°F), about 10–15 minutes. Increase heat to medium until the wine evaporates. Transfer patties to a plate and set aside.
  6. In the same pan (do not clean it!) melt butter under medium low heat, and deglaze the pan with ketchup, tonkatsu sauce, the remaining red wine, and water. Mix well. Increase heat to medium and cook until the sauce thickens.
  7. Serve patties with the sauce drizzled on top.

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