A delightful twist on the classic Japanese Hambagu, these beef patties are juicy, flavorful, and easy to prepare.
Finely chop the onion and sauté it in a frying pan with a little oil until softened. Set aside to cool.
Cooking the onion beforehand enhances its sweetness and prevents it from being raw in the patties.
In a mixing bowl, combine the egg and milk. Stir in the breadcrumbs and let it sit for a few minutes to absorb the liquid.
Allowing the breadcrumbs to soak ensures a moist and tender texture for the patties.
Mix the ground beef with the sautéed onion and breadcrumb mixture. Season with salt and pepper.
Mix gently to combine the ingredients without overworking the meat.
Shape the mixture into four equal patties, making a slight indentation in the center of each.
The indentation helps the patties cook evenly and prevents them from puffing up.
Heat oil in a frying pan and cook the patties over medium heat until browned on one side, about 4 minutes.
Avoid pressing down on the patties while cooking to retain their juices.
Flip the patties and cook the other side. Add a splash of water, cover with a lid, and steam for a few minutes until fully cooked.
Steaming ensures the patties are cooked through without drying out.
Remove the patties from the pan and set aside. In the same pan, combine ketchup and Worcestershire sauce, stirring over low heat to make the sauce.
Using the same pan for the sauce incorporates the flavors left from cooking the patties.
Pour the sauce over the patties and serve warm.
Serve immediately for the best flavor and texture.
