Main Dishes
Asian Hamburg
| Level: Easy |
Total Time: 30 min |
Yield: 8 servings |
These delicious Asian style hamburgers are so good with the special sauce. They’re good on a bun like a regular hamburger, or just by themselves with a side of slaw!
Asian Hamburg
Print RecipeServings: 8 people
Asian style Hamburger with pork and beef with a delish sauce to go with it!
Equipment
- skillet
Ingredients
- 4 Tablespoons Butter
- 1/2 Onion finely chopped
- 2 cloves Garlic minced
- 1 cup Panko breadcrumbs
- 1 cup Milk
- 16 oz Ground pork
- 16 oz Ground beef
- 1 teaspoon Salt
- 2 teaspoons Light soy sauce
- 2 Eggs
- 2 Tablespoons Avocado oil
- Sauce
- 1/2 cup Cooking sake
- 1 cup Worcester sauce
- 1 cup Ketchup
Instructions
- In a large bowl, add the 1 cup panko breadcrumbs and 1 cup milk; stir and let it soak for 5 minutes.
- Add 4 tablespoons butter and the chopped onion to the skillet. Allow the onion to cook for about 5 minutes, then add the garlic and cook for 1 more minute.
- Then remove onions from skillet to a bowl and allow to cool to room temperature.
- Add the pork, beef, salt soy sauce, eggs, and cooked onions into the big mixing bowl with the panko/milk mixture and mix together.
- Make burger-size ball shapes into 8 equal parts or if you want smaller burgers you can do 10.
- Add oil back to the skillet, then gently press the patties to about 1 inch thick and press down a thumb impression into the center.
- Cook over medium heat for 6 minutes on one side and 6 minutes on the other side, or longer if necessary. Make sure to cook completely through.
- Use a thermometer at 155° or no pink shows through.
- For the sauce, after all the burgers are cooked in the same skillet, add the sake. Swirl the sake for about 30 seconds and make sure to scrape the bottom of the pan (this way you get the meat flavor in the sauce and it deglazes the skillet).
- Then add the Worcestershire sauce and ketchup and cook for about 1 minute until sauce consistency.
Notes
- Personally, we noticed a difference between American Ketchup and Korean Ketchup, we found the American version was more vinegary tasting and the Korean Ketchup was a touch sweeter.
- We found this recipe from a Japanese soul cooking book by Tadashi Ono and Harris Salat