Hamburg steak w/ cheese
A twist on a Japanese-style hamburger steak with gooey cheese in the middle, and a sweet yakiniku style sauce that makes it extra satisfying. We like to combine beef and pork for extra juicy patties and serve on a bed of cabbage salad.
1/2 lb ground beef
2 eggs
1/3 cup panko
1/4 cup soy sauce
3/4 onion, grated
1” piece, grated
2 Tbsp sugar
low moisture mozzerella
Instructions:
Ingredients:
1/2 lb ground pork
2 cloves, grated
3 Tbsp milk
scallion for garnish
Combine the beef, pork, panko, milk and eggs, plus a generous pinch of salt and pepper in a bowl. Mix together until combined thoroughly.
1.
Take a chunk of the meat and form small patties by tossing the mixture back and forth between your hands. Make an indentation in the middle, add ~1 Tbsp of shredded cheese and then pinch up the edges to close, adding a small amount of the meat mixture to seal everything in.
2.
Place finished patties on a sheet tray and move to the fridge for ~15 min. While patties are chilling make your sauce by combining grated onion, grated garlic, grated ginger, soy sauce, and sugar.
3.
Add 1 Tbsp of butter or neutral oil to a pan over medium heat. Place patties in the pan and cook on each side until browned. Patties should ~90% cooked through.
4.
Pour the sauce mixture over the top of the patties then cover and steam for ~5min. When the 5 min is up, remove from heat and garnish with chopped scallions (optional).
5.
Serve on a bed of thinly shredded cabbage and with a side of rice.
