ハンバーグ | Dans la lune

August 28, 2018

Juicy hamburger steak – Japanese style (Hambagu)

Juicy hamburger steak – Japanese style (Hambagu)

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Persons

6

Juicy hamburger steak – Japanese style (Hambagu)

Ingredients

3 garlic cloves - finely chopped
2 onions - finely chopped
350g ground beef
350g ground pork
7g fine salt

- Ingredient A -

70g panko/bread crumbs - soak in 70ml milk or water
2 1/2 tbsp mayonnaise
1 egg
1/2 tsp sugar

For the sauce

1 tbsp honey
1 tbsp sugar
20g butter
40g ketchup
30g tonkatsu or chuno sauce
30g cooking white wine of cooking sake
1/2 tsp bouillon/beef powder

Instructions

1. In a frying-pan, heat 1 tbsp vegetable oil and fry the garlic until fragrant. Add the onion and cook until wilted or lightly browned. Let it cool and set it aside.
2. Meanwhile, in a large bowl, add the ground meat and salt (7g). Mix and knead.
3. Add cooled cooked onions and ingredients A (soaked panko/bread crumbs, mayonnaise, egg and sugar). Mix it all well with your hands until it gets sticky.
4. Shape the mixture into about 8 patties. In a large skillet, heat 2 or 3 tbsp oil over medium-high heat. Place the patties gently on the frying-pan. Cook for a few minutes until nicely browned and flip the patties.
5. When both sides of the patties are nicely browned, add about 1cm hot water in the frying-pan. Reduce the heat to medium-low and cover. Simmer for about 5 mins.
6. Remove the cover (some water must remain) and add all the sauce ingredients. Simmer until the sauce has thickened (or for a few minutes).
Serve hot!

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April 22, 2018

Hijiki and tofu meatballs

Hijiki and tofu meatballs

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Persons

4

Hijiki and tofu meatballs

Ingredients

3 garlic cloves - finely chopped
25g fresh ginger - finely chopped
350g firm tofu
80g zha cai - finely chopped
350g ground beef

- Ingredient A -

1 tbsp sugar
1/2 tsp fine salt
1 tbsp soy sauce

- Ingredient B -

1/3 cup panko/bread crumbs
1 tbsp mayonnaise
1/2 tbsp ginger powder
1 tbsp mirin
10g hijiki - soak about 5 mins in water and drain
1 egg

For the sauce

2 tbsp bulgogi sauce / korean BBQ sauce
1 tbsp ketchup
1 tbsp tonkatsu or chuno sauce
1 tbsp mayonnaise

Instructions

1. Wrap the tofu with kitchen paper towels and put it in the microwave for 1 to 2 minutes to drain the water. Let it cool to room temperature and mash it in a bowl. Set aside.
2. In a frying-pan, heat 1 tbsp oil and fry garlic and ginger until aromatic. Then add zha cai and stir-fry for a few more minutes. Add the ingredient A to season. Let it cool to room temperature.
3. In a bowl add ground beef, the drained tofu from #1, zha cai from #2 and the ingredient B. Mix until well combined and sticky.
4. Shape into patties. In a skillet, heat 1 or 2 tbsp vegetable oil over medium-high heat. Place the patties and reduce the heat to low. Fry them on both sides until nicely brown or until cooked through. Cover and cook for another 5 mins.
Serve hot with the sauce!

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April 13, 2018

Mozzarella in Burger

Mozzarella in Burger

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Persons

5

Prep Time

40 minutes

Cook Time

30 minutes

Total Time

1 hour, 10 minutes

Mozzarella in Burger

Ingredients

2 garlic cloves - finely chopped
500g of your favorite vegetable (onion, carrot, cabbage, etc...) - finely chopped
1 tsp kosher salt
25g butter

- Ingredient A -

500g ground beef
1 egg
1 tbsp corn starch
1/2 tsp quatre epices - or 1/4 tsp ground cinnamon and 1/4 tsp ground clove
1 tsp ginger powder
2 tbsp mayonnaise
1/2 cup (50g) panko/bread crumbs
some katakuriko/potato starch
1 pack of mozzarella cheese (about 120 to 150g) - cut into bite sizes

For the sauce

3 tbsp white wine or cooking sake
80g ketchup
3 tbsp chuno sauce/tonkatsu sauce or worcestershire sauce
1 tbsp balsamic vinegar
15g butter
1 seasoning cube or half of vegetable bouillon cube

Instructions

1. In a frying-pan, heat 1 tbsp oil and fry garlic until fragrant. Add vegetables and continue stir frying until wilted. Add salt and butter to season. Let it cool to room temperature.
2. Transfer the vegetable in a medium bowl and add all ingredient A. Knead mixture with hands thoroughly until the mixture forms sticky and moist.
3. Take a small portion of the mixture, and shape it into a flat, round disc shape, and then put a piece of mozzarella on it. Fold the meat mixture over it and make it into a round ball. Coat the balls lightly with katakuriko/potato starch. Repeat until all of the meat mixture is used.
4. In a skillet, heat 2 tbsp vegetable oil over medium-high heat and place the patties. Fry them on both sides until nicely brown. Reduce the heat to low and simmer for about 15 to 20 minutes with lid on.
5. Move the cooked patties to a plate. Add all the sauce ingredient to the skillet (don't wash it) and bring it to a boil over medium-high heat. Reduce the heat to low and place the patties back onto the sauce and coat both sides with the sauce. Cover and let them cook over low heat for about 3 min.
Serve hot!

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April 8, 2018

Egg in meatballs

Egg in meatballs

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Persons

5

Egg in meatballs

Ingredients

350g ground beef
18 quail eggs
30g fresh ginger - finely chopped
2 garlic cloves - finely chopped
2 onion - finely chopped
250g - spinach - finely chopped

- Ingredient A -

1 tsp kosher salt
1 tsp bouillon beef - powder
1 tsp garlic powder
1/2 tsp sugar
1 egg
2 tbsp katakuriko/potato starch

For the sauce

4 tbsp white wine or cooking sake
4 tbsp soy sauce
2 tbsp sugar
2 1/2 tbsp ketchup
1 tbsp jam ( apricot, strawberry...)
1/2 tbsp worcestershire sauce
1 tsp dashi powder

Instructions

1. Place the quail eggs in a small saucepan. Add enough cold water to cover the eggs by about 3cm. Bring the water to a boil, then simmer over medium-low heat for about 5 mins. Drain hot water and fill saucepan with ice cold water. Cool the eggs for 3 to 4 minutes. Peel and refrigerate until ready to use.
2. In a frying-pan, heat 1 tbsp vegetable oil and fry the garlic and the ginger until fragrant. Then add onion and spinach, fry until wilted. Add the ingredient "A" to season. Let it cool to room temperature.
3. In a bowl, add the vegetable mixture from #2 and ground beef. Combine well using your hands thoroughly until the mixture forms sticky and moist.
4. Take a small portion of the mixture (about 40g), and shape it into a flat, round disc shape, and then put an egg on it. Cover the egg with the meat mixture and make it into a round ball. Repeat until all of the meat mixture is used.
5. Preheat the oven at 200˚C and place them on a baking pan lined with baking sheet. Bake for about 25 mins.
6. In a saucepan, add all the sauce ingredient and bring it to boil. Place meatballs and simmer for about 10 mins or until the sauce is thick.

© 2021 Copyright Dans la lune

January 3, 2018

Cumin chicken burger

Cumin chicken burger

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Persons

4

Cumin chicken burger

Ingredients

- Ingredient A -

300g ground chicken (or skinless chicken breasts - finely chopped)
250g brown mushrooms (about 20) - finely chopped
3 garlic cloves - finely chopped
30g fresh ginger - finely chopped
1 onion - finely chopped

- Ingredient B -

1 tsp kosher salt
1 tsp sugar
1/2 tbsp sesame oil
1/2 tbsp thai seasoning sauce
1 tsp cumin

For the sauce

1 tbsp sesame oil
1 tbsp soy sauce
1 tsp balsamic vinegar
1 tsp sugar
1 tsp maple syrup
15g butter

Instructions

1. In a medium bowl, add all the ingredient A and mix. Add "B" to season and knead together well until the mixture turns sticky.
2. Form into patties. In a skillet, heat 1 tbsp vegetable oil over medium-high heat and place the patties. Fry them on both sides until nicely brown or until cooked through.
3. Remove the patties from the skillet and set aside. Using the same skillet (without washing) add all the sauce ingredient and bring it to boil. Serve with the burger you made!

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January 2, 2018

Beef rice balls

Beef rice balls

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Persons

4

Prep Time

30 minutes

Cook Time

30 minutes

Ingredients

350g ground beef
1 onion - finely chopped
3 garlic cloves - finely chopped
1 bunch coriander (60g) - roughly chopped

- Ingredient A -

2 tbsp mayonnaise
2 tbsp soy sauce
1 tsp maple syrup

- Ingredient B -

1 egg
1 tsp garlic powder
1/2 tsp fine salt
500g cooked japanese rice
1 1/2 tbsp mayonnaise
1/2 tsp fine salt

Instructions

1. In a skillet, heat 1 tbsp vegetable oil and fry garlic until fragrant. Add onion, coriander and cook until wilted. Add ingredients "A" to season and fry for a few more minutes. Let it cool and set aside.
2. Once they have cooled down, transfer into a medium bowl and add ground beef. Mix well. Add ingredients "B", mix and knead well using your hand until it becomes smooth and elastic.
3. In a separate bowl, add cooked japanese rice, mayonnaise, and salt and mix well. Using lightly wet hands, form into balls.
4. Grab a handful of the meat mixture, form each piece into a small bowl shape, then flatten it a bit. Place the cooked Japanese rice ball inside and fold the meat around it.
5. Heat 1 tbsp vegetable oil in a saucepan, fry the beef rice balls on both sides until nicely brown or until cooked through.

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