Hamburg, aka Hamburg Steak, is a classic Yoshoku (Westernised Japanese Cuisine) dish loved by people of all ages in Japan. It’s a large meat ball that looks similar to a burger patty or a German meat ball called Frikadelle, but a Hamburg is fattier and juicier, and eaten with variety of sauces, such as demi-glace sauce, soy-based onion sauce, ponzu sauce or cream sauce. A normal Hamburg is already delicious without a doubt, but the dish gets even more heavenly by stuffing with cheese and mushroom.
-INGREDIENTS- (serves 4)
1 Onion, finely chopped
550g Lean beef mince
250g Fatty pork mince
2tsp salt
1 cup Panko (Japanese bread crumbs)
1 cup Milk
2 Eggs
1/2 tsp Ground black pepper
1/2 tsp Ground nutmeg
3 tbsp vegetable oil
150ml white wine
<Filling>
100g Gouda cheese
6 Button mushrooms, sliced
1 tbsp Vegetable oil
<Sauce>
1/2 Onion, thinly sliced
4 Button mushrooms, sliced
2 knobs Butter
1/2 cup Red wine
2 tbsp Ketchup
1 tbsp Honey
1 can HEINZ Demi-glace sauce
400ml Beef stock
(Substitute 800ml Beef broth gravy for the combination of Demi-glace and Beef stock)
<Sides>
Boiled broccoli
Glazed carrot
Boiled/baked/roasted potatoes
-METHOD-
1. Heat the oil in a pan and slowly cook the finely chopped onion until slightly caramelised. (adding a pinch of salt will accelerate caramelisation). Transfer it on a plate to cool down. Meanwhile combine the milk and panko.
2. Put the beef mince, pork mince and salt in a bowl and combine them together, kneading a hundred times. This helps prevent the steak from breaking and giving out juices while cooking. Add the cooled onion, panko-milk mixture, eggs, ground black pepper and ground nutmeg. Give it a very good mix to combine well. Cover it with Glad wrap and rest in the fridge for at least an hour, so that it will firm up a and in turn get easier to work with.
3. Meanwhile to prepare the sauce, melt the butter in a saucepan and sauté the sliced onion and slices of four button mushroom on a low to medium heat until slightly caramelised. Add the ketchup and sauté further for a minute.
4. Deglaze the pan with the red wine and simmer until the alcohol has evaporated. Add the demi-glace sauce, beef stock and honey, then give them a good mix. Bring it to a boil once on a high heat, and then turn down to low. Simmer for 20mins, giving it an occasional stir to prevent burning at the bottom of the pan.
5. While cooking the sauce, heat a tbsp vegetable oil in a pan and sweat the slices of 6 button mushrooms and cool it down. Take the mince mixture out of the fridge. Wet your hands with water and take a quarter of the mixture. Form it into a ball shape once, and then flatten it out just like when you make a burger patty.
6. Place a quarter of the mushroom slices and a quarter of the cheese in the centre of the patty and fold it in half into a cigar-shaped patty to wrap those fillings. Make sure that the patty is free of seam, otherwise the cheese will come out white cooking. Do the same for the rest of the mixture as well.
7. Dust the patties with the flour. Heat 3 tbsp vegetable oil in a large non-stick pan on a high heat. Put the patties in, and immediately drop the heat to medium, then cook for about 3 minutes until golden brown. Flip the patties over and cook for another 3 minutes.
8. Add the white wine and cover with a lid. Turn down the heat to low after 30 seconds and cook them for 5 minutes. Meanwhile, reheat the sauce.
9. Dish them up and pour the sauce. Side it with boiled broccoli, glazed carrot and boiled potatoes.
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