Direct From a Former Steak Chef: The Golden Ratio for Hamburger Steak - onion

Method

• Chop the garlic and onion finely, and saute them lightly in a frying pan.
• (Don't add oil to the pan.)
• You can microwave them instead if you like.
• Combine the ingredients in a bowl.
• I recommend using both coarse grind and regular grind black pepper together.
• If you use regular salt rather than seasoned salt, use a bit less than indicated.
• When the onion and garlic from Step 1 has cooled down, combine with the Step 2 mixture.
• Add the ground meat...(choose ground meat that's pink instead of red.
• Although you don't need to get too hung up on this.)
• Mix and knead well!
• Do this by hand, ok?
• It's loose but don't worry!
• Rest the mixtured for several hours in the refrigerator.
• The pate will stiffen up.
• Take it out of the refrigerator - wow!
• It's become a lot stiffer!
• Form into patties, and let's cook them in a frying pan!
• Brown them on both sides over high-medium heat, then cook on both sides over low heat.
• You may want to refer to "A Hamburger Chef Teaches You How to Pan Fry Hamburgers" -.
• This time we are going to braise the hamburgers though so they aren't pan-fried to the end!
• You're worried if the hamburgers are cooked through right?
• I can tell by touching them, but there's another method.
• Wipe the fat out of the pan with paper towels here.
• You don't have to do it though!
• So here's that alternate method to cook the hamburgers through for beginners!
• We'll just steam-cook them!
• Add the ingredients and let's steam-cook!
• You can add some parboiled vegetables here too!
• When the liquid in the frying pan comes to a boil, turn the heat down to low, cover the pan with a lid and simmer.
• After about 5 minutes, remove the lid.
• Shake the pan and reduce the sauce!
• Spoon the sauce over the hamburgers as you do this...
• When the sauce has thickened it's good.
• It will become this shiny!
• If you poke one of the hamburgers with a toothpick to check if it's cooked through, the juices will come bursting out!
• So don't poke!
• I used some grilled vegetables as garnish.
• Warm the serving plates in advance of course!
• Do this in the microwave, or on top of a pot of boiling water or something!
• Glazed carrots to serve on the side are a must, right?
• See my recipe for easy glazed carrots -!
• Serve on a plate...
• ..and spoon on some sauce!
• (If the red wine is sour, the sauce will be sour too.
• Please add sugar to adjust if needed.)
• Draw a picture on your hamburgers with coffee cream!
• Voila!
• Enjoy!
• The juices will come flooding out!
• When you cut the hamburgers, try pressing down on them!
• The juices will come flooding out!
• For tofu hamburgers without anything extra in them, see.
• How about some garlic rice or buttered rice to go with your hamburgers?.
• Mix the meat juices with the rice!
• If you cook the hamburgers en papillote (wrapped in parchment paper), they will be even juicier.
• See my recipe for tofu hamburgers -.
• You can just serve the hamburgers simply with grated daikon radish and soy sauce instead of making a sauce!