COPY-Japanese Hamburg



An adapted version of the Hamburger introduced to Japan after World War 2.  It is created with both beef and pork and has a sauce made of
ketchup and Worcester.  It has become Japan's favorite way to eat hamburger and is know through out Japan as hamburg.

3 tbsp butter
1/2 medium yellow onion (peeled, finely chopped)
1 clove garlic(finely chopped)
1/2 cup panko (japanese style bread crumbs)
1/2 cup milk
8 ounces ground beef
8 ounces ground pork
1/2 tsp salt
1 tsp soy sauce
1 egg
1 tbsp vegetable oil
1/4 cup sake
1/2 cup ketchup
1/2 Worcester

Heat a large skillet on medium high heat. Melt 1 tbsp of butter into the skillet and add onions and garlic.  Cook until the onions become translucent, make sure not to burn the onions you want the onions to remain sweet.  Place cooked onions and garlic aside to cool.

In a medium sized bowl mix milk and panko together and allow to sit for 5 minutes until the bread crumbs completely absorb the milk. 

In a large bowl add beef, pork, salt, soy sauce, egg, cooked onion/garlic mixture and panko and mix together until all ingredients are uniform and slightly sticky.

Divide meat into 4 equal portions.  Lightly dab hands with vegetable oil so the meat doesn't stick to your hands.  Press patties into 1 inch thick patties, create a slight indentation in the center of each patty.  This will all the hamburg to not puff up while cooking.

Heat a large skillet over medium heat and melt 2 tbsp of butter.  Once butter is melted place patties into skillet to cook about 12 minutes flipping once to cook all the way through.  Move to serving plates to await sauce. Keep skillet over heat and add sake to deglaze your hamburg pan.  Add the ketchup and worcester sauce to create your sauce.  Heat for 2 minutes and place over the hamburg and serve!