Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, hamburger steak (ハンバーグステーキ). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Japanese Hamburger Steak, or we call it Hambāgu (ハンバーグ) or Hambāgu Steak (ハンバーグステーキ), is a popular dish enjoyed both at home and at Yoshoku (Japanese style western food) restaurants. It's a steak made from ground meat and usually served with rice rather than buns. Mix ground beef, ground pork, panko, salt, pepper, eggs, and milk until well combined. Gently place the patties on the pan.

Hamburger Steak (ハンバーグステーキ) is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Hamburger Steak (ハンバーグステーキ) is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can have hamburger steak (ハンバーグステーキ) using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Hamburger Steak (ハンバーグステーキ):

1. Take 1/2 kg ground beef
2. Make ready 1/4 kg ground pork
3. Take 2/3 cup panko bread crumbs (40 g)
4. Make ready To taste, salt and pepper
5. Make ready 4 tbsp milk
6. Get 2 eggs
7. Get 1 tbsp oil
8. Take 12 tbsp red wine, divided
9. Get 2 tbsp butter
10. Make ready 6 tbsp water
11. Take 6 tbsp ketchup
12. Take 6 tbsp tonkatsu sauce

Instructions to make Hamburger Steak (ハンバーグステーキ):

1. Mix ground beef, ground pork, panko, salt, pepper, eggs, and milk until well combined.
2. Divide mixture into four patties, cover with plastic wrap, and chill in the refrigerator for at least 30 minutes to let the meat flavours mix and the fats solidify.
3. Heat 1 tbsp oil in a large pan under medium heat. Gently place the patties on the pan, indenting the centre of each with your fingers. The indentation should rise as the patty cooks.
4. Cook the patties until brown at the bottom, around 3 minutes. Flip them over, and continue cooking until the other side is browned as well, another 3 minutes.
5. Reduce the heat to low, and add 6 tbsp of red wine. Cover and let steam until the juices run clear and the internal temperature reaches 70°C (160°F), about 10–15 minutes. Increase heat to medium until the wine evaporates. Transfer patties to a plate and set aside.
6. In the same pan (do not clean it!) melt butter under medium low heat, and deglaze the pan with ketchup, tonkatsu sauce, the remaining red wine, and water. Mix well. Increase heat to medium and cook until the sauce thickens.
7. Serve patties with the sauce drizzled on top.

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