Japanese Hamburger

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So meaty, so good!
This is a staple recipe in any Japanese household. Even though the title says hamburger, it’s not actually stuffed between two buns, but rather, served with rice, and in my case – vegetables!

This is a traditional Japanese Westernised dish that’s popular all over Japan and most it the time, served with demiglace sauce.
I served mine with a 50/50 mix of ketchup and Bulldog sauce (Japanese brown sauce)
Whatever you serve this with, I know you’ll enjoy it!

Japanese Hamburger
Serves 4

200g pork mince
200g lean beef mince
1 medium onion, chopped
2 slices bread, broken up and soaked in milk
1 egg yolk
Pinch of nutmeg
Salt and pepper
Extra virgin olive oil for cooking

Note:
You can either choose to cook onions before putting them in the mixture, or opt to put them in raw.
You can also use 400g of beef mince and cook patties until medium rare for an even juicer burger.

Mix together pork and beef mince, salt, pepper and nutmeg until ‘tacky’.

Add bread and egg yolk and mix again.
Add onion.

Shape into patties once all ingredients are combined and heat oil in a pan.

Put patties in a pan, but don’t overcrowd it!

Once bottom are browned, flip and put lid on pan to let them steam.

You can either leave them in the pan until fully cooked, or put them in the oven for about 5 minutes until clear juices drain out of it.

Serves with freshly cooked rice and vegetables.

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