It's really delicious! Home Taste and Classic Hamburger Recipes

Introduction

Hamburgers are loved by many people as a staple of home cooking. However, making plump and juicy hamburgers is surprisingly difficult. This time, we will introduce you to a simple way for anyone to make delicious hamburgers using golden ratio recipes. Furthermore, we will also touch on the history and origin of hamburgers, so please read to the end.

The origin and history of hamburgers

The origin of hamburgers dates back to Hamburg, Germany. In the early 19th century, people who emigrated to America from Germany brought dishes made with minced beef. This became known as the "Humblek Steak" and eventually developed in the United States as a "hamburg steak." It was introduced to Japan during the Meiji period and spread as part of Western food culture. It is now popular as a representative of Japanese home cooking.

Introduction to the ingredients

<Milk bread crumbs>

Milk crumbs are a mixture of raw crumbs and milk. These milk breadcrumbs are the secret to the plump and juicy texture of hamburgers. Raw breadcrumbs have more moisture than dry breadcrumbs, absorbing the juices thoroughly and making them plump when baked.

<It's meat>

Using mixed meat improves the balance between the deliciousness of the beef and the fatty pork. Adding onions adds sweetness, and the eggs act as a ties. Add a accent with pepper to enhance the overall flavor.

Classic hamburger recipe

Ingredients (for 2 people)

• Mixed meat... 1 pack (approx. 250g)
• Salt...1/4 tsp
• Milk bread crumbs
  • Raw breadcrumbs... 1/2 cup
  • Milk...2 tablespoons
• Onion... 1/2 pieces (approx. 100g)
• Egg (S size)...1 piece (net 40g)
• Pepper... a little
• Tomato ketchup...3 tablespoons
• Red wine...3 tablespoons
• Medium thick sauce...1 tablespoon
• Butter...10g
• Boiled vegetables of your choice (broccoli, bean beans, etc.)... appropriate
• Salad oil

How to make it

Preparation

1. Chop the onions, heat 1/2 tablespoons of salad oil in a frying pan over medium heat and fry the onions for about 3 minutes. If it feels soft, remove it and remove the heat.
2. Spread milk over the raw bread crumbs and mix, and soften it until just before use.
3. Place plastic wrap on a 20 x 25 cm bat.

Knead minced meat and salt

Put the minced meat and salt in a large bowl and mix with your fingertips. It's OK as soon as it's all together. By mixing only the meat and salt before mixing all the meat and seasonings, the minced meat will become more likely to stick.

Add ingredients and make seeds

Add the milk bread crumbs, onion, eggs and pepper and mix until all is evenly mixed. Mix with your hands until it is fully tensed.

Remove the air and mold it

Take 1/2 of the seeds and gently put them together and thrust them into the palm of your hand to deflate the air. Put it flat and place it on a plastic wrap bat. Set it into a 14cm long oval shape. Do the same for the rest.

Bake in a frying pan

Heat 1/2 tablespoons of salad oil in a frying pan over medium heat, pick up the seeds and place them in the frying pan. Bake for 2 to 2 minutes 30 seconds, then turn it over once it's browned.

Steam it

Cover and lower heat and steam for about 6 minutes. The fact that the seeds shrink and become a little smaller, giving them a plump and thicker proof that they have been cooked. Remove and serve in a bowl.

Make and finish the sauce

Wipe off any remaining fat in the frying pan, add tomato ketchup, red wine, medium-thick sauce, and butter, and bring to a boil for about 1 minute, mixing. Pour it over a hamburger and add boiled vegetables to your liking.

What is the secret to how delicious it is, as expected, the classic hamburger steak is.

The secret to the deliciousness of this recipe is the milk breadcrumbs. By mixing raw bread crumbs and milk, the juices are thoroughly absorbed and the juicy hamburger is finished. Additionally, using mixed meat improves the balance between flavor and texture.

summary

By making it according to this classic hamburger recipe, anyone can easily make delicious hamburger. Additionally, using milk breadcrumbs gives it a plump and juicy finish.

Please try this recipe.