Vermicular | Hamburger Steaks

Hamburger Steaks

Tailored for Frying Pan, 26cm, 24cm Deep
Cooking Time
Cook
10 min
Ingredients

½ lb ground beef and ½ lb ground pork, refrigerated
1 teaspoon kosher salt
1 tablespoon flour
2 tablespoons vegetable oil

Mixture A
1 large egg, beaten
1/5 cup (50 ml) milk
½ cup (50 g) breadcrumbs

Mixture B
½ medium onion, (finely chopped)
¼ teaspoon freshly ground black pepper
¼ teaspoon nutmeg

Red Wine Sauce
3 tablespoons balsamic vinegar
3 tablespoons red wine
1 tablespoon ketchup
1 tablespoon Worcestershire sauce

Equipment
Lid required

DIRECTIONS
  1. In separate bowls, combine ingredients for Mixture A and Mixture B respectively.

  2. In a large bowl, combine ground beef and pork, add salt and mix using your hands until the mixture becomes sticky. Add Mixture A and Mixture B in that order and continue to knead until all ingredients are incorporated. Divide into 4 portions and shape each into an oval while patting to release air. Sprinkle flour on patties.

  3. Preheat the pan over medium-high heat for about 30 seconds. Add in oil and spread evenly. Once the oil starts to smoke from the entire surface of the pan, turn down to medium heat and place patties in the pan. Sear for about 3-4 minutes, occasionally gently shaking the pan until the surface turns golden brown. (Adjust heat accordingly to avoid patties from getting burnt.)

  4. Once golden brown, flip to sear the other side for 1-2 minutes. Turn down to low heat, cover with lid and steam-roast for about 5 minutes. Pierce the patties with a skewer to check if the patties are cooked through. If the juice is clear, transfer to a plate.

  5. For the sauce, wipe off excess oil from the pan. Add balsamic vinegar and red wine and reduce over medium-high heat for about 1 minute. Once the sauce thickens and is reduced by half, add ketchup and worcestershire sauce and bring to a simmer. Drizzle the sauce on hamburger steaks and serve.

Note
  • Make sure the ground meat is refrigerated. For a juicy hamburger steak, keep your hands cool while forming patties to prevent the fats in the meat from melting.

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Musui–Kamado with the Vermicular Cookbook.

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