Bikkuri Donkey Copycat Hamburg Steak

Method12 steps · about 30 min

1. 1

   Step 1: Have the cooked rice ready before frying the patties. If making the optional salad, thinly shred the daikon, carrot and lettuce and soak them in a bowl of cold clean water. Wash and dry the mini tomatoes. Use as much salad as you want; keep it cold while preparing the burgers.

   Uses daikon radish (shredded) · carrot (shredded) · lettuce leaves (shredded) · mini tomatoes · Cold clean water as needed to wash and soak the optional salad

   
2. 2

   Step 2: If making the salad, mix its 2 tbsp Japanese mayonnaise, 1 tsp Japanese soy sauce and ⅛ tsp karashi mustard in a small bowl. Set the dressing aside.

   Uses 2 tbsp Japanese mayonnaise · 1 tsp Japanese soy sauce (koikuchi shoyu) · ⅛ tsp Japanese mustard (karashi) (or Dijon mustard (adjust to taste))

   
3. 3

   Step 3: In a large bowl, combine 200 g ground pork, 50 g ground beef, the grated ½ onion, 1 egg, 4 tbsp panko, 2 tbsp plain yogurt, the separate 2 tbsp patty mayonnaise, ½ tbsp yellow miso, ¼ tsp salt, ¼ tsp sugar and a pinch each of nutmeg and black pepper (1 pinch).

   Uses 200 g ground pork · 50 g ground beef · ½ onion (grated) · 1 egg · 4 tbsp panko breadcrumbs · 2 tbsp plain yogurt · 2 tbsp mayonnaise · ½ tbsp yellow miso paste (awase)

   
4. 4

   Step 4: Knead the bowl of ingredients from step 3 until evenly combined into a uniform, sticky mixture.

   Uses The complete bowl of pork, beef and binding ingredients from step 3

   
5. 5

   Step 5: Divide the meat mixture from step 4 into two equal portions. Lightly oil your hands, toss each portion between your hands about 10 times to expel air, then shape into a relatively thin oval with a dent in the center. Set each patty on a square of baking paper for easy transfer.

   Uses kneaded patty mixture · A little cooking oil for greasing hands

   
6. 6

   Step 6: Heat a pan over medium heat with a small amount of cooking oil. Slide in the two patties from step 5, removing the baking paper and keeping the dented sides facing up. Fry the first side for about 2 minutes to form a browned crust.

   Brown first patty side · 2 minUses Both raw patties from step 5 · A small amount of cooking oil for the pan

   
7. 7

   Step 7: Turn both patties and fry the second side for about 2 minutes, until browned. The centers will finish cooking in the covered step that follows.

   Brown second patty side · 2 minUses Continue cooking the patties in their pan

8. 8

   Step 8: Once both sides are browned, reduce the heat to low. Add a few teaspoons of warm water to the pan and cover. Cook for about 6 minutes, then check the centers; continue covered if needed until cooked through and the ground-meat centers reach 71 °C (160 °F).

   Check covered patties · 6 minUses browned patties in their pan · A few teaspoons of warm water for steaming the patties

   
9. 9

   Step 9: If using cheese, top the fully cooked patties with cheddar, optionally cut into strips arranged in a cross. Cover for roughly 30 seconds to 1 minute until the cheese melts. If omitting cheese, skip this melting wait. Transfer the patties to a warm plate and leave the cooking fat in the pan.

   Check optional cheese melt · 1 minUses The cooked patties and their pan from step 8 · cheddar cheese (optional) or preferred melting cheese

   
10. 10

    Step 10: Use the fat left in the pan from step 9 to fry the separate 2 tbsp finely diced onion until softened and lightly golden. Keep the plated patties warm while making the sauce.

    Uses Fat and juices left after lifting out the cooked patties · 2 tbsp onion (finely diced)

    
11. 11

    Step 11: Add 2 tbsp orange juice, the separate 1 tbsp sauce soy sauce, 1 tbsp sake, 1 tbsp mirin and ¼ tsp dashi granules to the softened onion from step 10. Stir, bring to a boil and boil for about 30 seconds.

    Boil hamburg pan sauce · 1 minUses softened onion in pan fat · 2 tbsp orange juice · 1 tbsp Japanese soy sauce (koikuchi shoyu) · 1 tbsp sake · 1 tbsp mirin · ¼ tsp dashi granules

    
12. 12

    Step 12: For the optional salad, drain and squeeze the shredded vegetables from step 1, arrange on the plates and add the dressing from step 2 and a mini tomato. Add ready cooked rice and the cooked patties from step 9. Spoon the pan sauce from step 11 over the patties and serve.

    Uses Optional daikon, carrot and lettuce, drained and squeezed · Optional washed mini tomatoes from step 1 · Dressing from step 2, as desired · Ready cooked rice, as desired for two plates · Both plated patties from step 9 · Pan sauce from step 11, spooned over the patties