Hamburger Steak with Mushroom Gravy

The first time I made hamburger steak was when we first moved into our new home in 2011. I was browsing through cooking videos on YouTube and came across the channel Cooking With Dog. The recipe seemed very simple and ground meats are always available and inexpensive. So I decided to give it a try and Mr. Chau loved it. Since then I’ve studied other hamburger steak recipes and have added my own sauce to the dish. Note that you’ll need a combination of both ground beef and ground pork. I use lean ground beef and regular ground pork, with a ratio of 7:3. To make it easier, you can also use 50:50 of each. For smaller portion of ground meats I buy them from a butcher or Asian grocery store instead of the Western supermarkets where they are usually sold in 1/2 or 1 lb packages.

Recipe adapted from Just One Cookbook and Cooking With Dog
Ingredients for the hamburger steaks (makes 4 patties):

  • 1/2 large onion, diced (about 1.5 – 2 cups of diced onions)
  • 1 tbsp oil (for cooking the onion)
  • pinch of salt & pepper (for cooking the onion)
  • 3/4 lb of ground meats (combination of beef and pork in ration of 7:3)
  • 1 large egg
  • 2 tbsp milk
  • 1/3 cup panko (Japanese breadcrumbs)
  • 1 tsp salt
  • 1/2 tsp nutmeg
  • pepper to taste
  • 1 tbsp of oil (for cooking the hamburger)
  • 1/4 cup of water

Ingredients for the mushroom gravy:

  • 1 pkg shimeji mushrooms (or mushroom of your choice, about 1 to 1.5 cup sliced)
  • 2 cloves of garlic, grated
  • 100ml water
  • 1.5 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp salted butter
  • 1/2 tsp corn starch mixed with 2-3 tbsp of water (optional)
  • salt & pepper to taste

Instructions:

  1. Heal oil over medium heat and cook diced onions until translucent and golden. Season with salt and pepper. Transfer into a large mixing bowl and let cool completely.
  2. Add the milk to the panko and mix to combine. When the onions are cooled, add both ground beef and ground pork to the mixing bow. Then add the egg, panko + milk mixture, nutmeg, salt and pepper. Using your hands, mix the meat mixture until sticky. Divide the mixture into 4 equal parts.
  3. Clean your hands, then pour a tiny bit of oil on your hand and rub your hands together. This will prevent the meat mixture from sticking to your hands. Take one portion of the meat mixture and roughly shape it into an oval patty. Toss the patty from one hand to another (see note below) to remove air bubbles inside. Reshape the patty if necessary (keeping an oval shape) and press 2 fingers on the top surface to indent the patty. This will prevent the patty from cracking and exploding during the cooking process.
  4. Repeat with the other 3 portions and put all patties into the fridge to cool for about 15 minutes.
  5. When ready to cook, heat oil over medium heat. Place patties gently onto the pan. If the indent is not very visible, you might want to press the top of the patty with 2 fingers again to ensure the indent is there.
  6. Cook the patties for about 5 minutes or until browned on the bottom. When the bottom is well browned, flip the patties and then add the 1/4 cup of water to the pan. Cover and let the patties steam/pan fry until most of the water had evaporated. To check if the patties are done, insert a toothpick into a patty. If the juice that comes out is clear, they are cooked and you can remove the patties from the pan.
  7. In the same pan, add the mushrooms and cook on medium high heat for 3-4 minutes. Then add the water, soy sauce and mirin and bring the mixture to a boil. Once it’s boiling, add the grated garlic and butter. For a thicker sauce, add the corn starch and water mixture while stirring constantly. Remove from heat when desired sauce thickness is achieved.
  8. Serve the sauce over the hamburger steak! Enjoy!
Cooking Notes:
  1. See this video from Just One Cookbook on how to toss the hamburger patty between your hands to knock out the air bubbles.

Japanese Hamburger Steak with Mushroom Gravy Recipe

Japanese Hamburger Steak with Mushroom Gravy Recipe

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