Going One Step Further! The Basics to Making Great Hamburger Steaks
Going One Step Further! The Basics to Making Great Hamburger Steaks

Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, going one step further! the basics to making great hamburger steaks. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

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Fry the onion with vegetable oil until translucent and allow to cool. In a small bowl, mix the egg, panko and milk. In another bowl, mix the minced meat with salt, pepper and nutmeg, stir until you see the fibrous strands from the meat (see photo). The Basics to Making Great Hamburger Steaks.

To begin with this particular recipe, we must prepare a few ingredients. You can cook going one step further! the basics to making great hamburger steaks using 13 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Going One Step Further! The Basics to Making Great Hamburger Steaks:
  1. Prepare 200 grams Minced pork and beef
  2. Get 2 pinch Salt
  3. Take 2 dash Pepper
  4. Make ready 2 dash Nutmeg
  5. Get 1 Eggs
  6. Prepare 6 tbsp Panko
  7. Get 5 tbsp Milk
  8. Make ready 1 medium sized egg Onion
  9. Make ready 2 tsp Vegetable oil
  10. Prepare 2 tbsp White wine
  11. Take Sauce & side salad
  12. Take 1 Grated daikon radish with Japanese Worcestershire-style Sauce, or other preferred sauce
  13. Prepare 1 Vegetables for a side salad

Most are shaped into an oval as opposed to just a round patty. The Basics to Making Great Hamburger Steaks step by step. Fry the onion with vegetable oil until translucent and allow to cool. In a small bowl, mix the egg, panko and milk.

Steps to make Going One Step Further! The Basics to Making Great Hamburger Steaks:
  1. Finely chop the onion.
  2. Fry the onion with vegetable oil until translucent and allow to cool.
  3. In a small bowl, mix the egg, panko and milk.
  4. In another bowl, mix the minced meat with salt, pepper and nutmeg, stir until you see the fibrous strands from the meat (see photo).
  5. Add the breadcrumb mixture from Step 3 and knead until sticky.
  6. Add the onion and knead well again. Do this until the fat from the meat mixture sticks to the sides of the bowl.
  7. Divide the mixture into 2, shape them roughly and store in the fridge for 1-2 hours. This allows the meat mixture to settle, reducing the chance of the burger splitting when cooked.
  8. Take out from the fridge and reshape the patties. Toss it with both hands as though you're playing catch to remove the air pockets. Shape into rounds and make an indentation in the middle.
  9. Heat a nonstick pan over medium-high heat, cook one side for 1 min 30 seconds, check that they have browned and then flip over.
  10. Fry the other side for a minute. Sprinkle white wine, cover with a lid and cook on low heat for 5 minutes.
  11. Finally, remove the lid, cook for a minute on medium heat to quickly evaporate the water on the surface of the burgers.
  12. Serve on a plate. This is a plump, tender, juicy hamburger steak.
  13. Served with a neatly arranged side salad. I used grated daikon radish and ate it with ponzu sauce.
  14. It's normal to use a 1:1 mixture of Japanese Worcestershire-style sauce and tomato ketchup to use as the sauce on these, but it's even better if you add a little lemon juice.

Fry the onion with vegetable oil until translucent and allow to cool. In a small bowl, mix the egg, panko and milk. Mix in order given above and shape into round patties. Melt some butter to coat skillet and fry until nicely browned. Put the pan back on the heat and add the sliced onions.

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