Hambāgu (Japanese hamburg steak)

Unlike supermarket beef

• Unlike supermarket beef, start in a dry pan so the beef fat is the sauce.

Before you start

• A 1 lb pack needs overnight in the fridge. Never thaw it on the counter.
• Take it out 20 to 30 minutes before you cook.

Tools: Skillet, Instant-read thermometer.

What you need

• 1 lb ground beef
• 1/2 cup panko
• 2 tablespoons milk
• 1 egg
• Salt
• Pepper
• 1 teaspoon soy sauce

Steps

1. 1

   Soak the panko in the milk, then mix it gently with the beef, egg, salt, and pepper.

   Egg and panko belong in hambāgu. Leave them out of the burger.

2. 2

   Shape one oval patty about 3/4 inch thick and press a dent in the middle.

3. 3

   Brown it in a dry skillet on medium, about 4 minutes per side.

4. 4

   Pull it at 160°F and rest 3 minutes.

5. 5

   Stir the soy sauce into the fat left in the pan and spoon it over the patty.

In Japan / at home

In Japan, Hambāgu: home cooks mix the meat with finely chopped onion, egg, and breadcrumbs, then shape a thick oval patty. Most Japanese versions mix beef with pork; all-beef is the special version.

At home in America: Our cattle are AWA-registered fullblood raised in Florida. Cook the same way, and use the USDA temperature on this page. This patty uses egg and panko on purpose so it stays soft. The burger recipe skips both, because a binder turns a high-fat grind tough.