Japanese Beef Pork Patties — Hamburg Steak
A Japanese yoshoku comfort classic, juicy beef and pork patties pan-seared and finished in a rich demi-glace and red wine sauce.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Sauté 0.5 large diced onion in 0.5 tbsp oil over medium heat 6–8 minutes until soft and golden; cool completely. Soak 20g panko in 30ml milk for 2 minutes. Combine 350g beef mince, 150g pork mince, cooled onion, soaked panko, 1 egg, 0.125 tsp nutmeg, 0.5 tsp salt, 0.25 tsp black pepper. Mix vigorously until sticky. Divide into 4–5 oval patties.
Sear
Heat remaining 0.5 tbsp oil in a medium frying pan over medium-high heat. Sear patties 3–4 minutes per side until deeply browned. Remove and set aside. Pan should show dark caramelised crust.
Build
Deglaze pan with 50ml red wine over high heat, scraping browned bits, reduce by half about 1–2 minutes. Add 100ml beef stock, 50ml demi-glace, 0.5 tbsp soy sauce. Stir and bring to a simmer.
Simmer
Return patties to pan, cover, cook over low heat 7–8 minutes until cooked through. While patties cook, heat 10g butter in a separate small pan over medium-high heat. Add 200g corn kernels, toss 3–4 minutes until lightly golden; season with salt and pepper to taste.
Reduce
Remove patties from pan. Increase heat to medium, reduce sauce 2 minutes until glossy and syrupy. Whisk in remaining 10g butter off the heat until emulsified.
Plate
Arrange steamed Japanese short-grain rice on plates, top with 2–3 patties per person, spoon glossy sauce over, and serve buttered corn alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.