Recipe of Thomas Keller Going One Step Further! The Basics to Making Great Hamburger Steaks

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, going one step further! the basics to making great hamburger steaks. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Going One Step Further! The Basics to Making Great Hamburger Steaks is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Going One Step Further! The Basics to Making Great Hamburger Steaks is something which I’ve loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can cook going one step further! the basics to making great hamburger steaks using 13 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Going One Step Further! The Basics to Making Great Hamburger Steaks:

1. Prepare Minced pork and beef
2. Get Salt
3. Get Pepper
4. Make ready Nutmeg
5. Take Eggs
6. Prepare Panko
7. Make ready Milk
8. Prepare sized egg Onion
9. Prepare Vegetable oil
10. Take White wine
11. Make ready Sauce & side salad
12. Take Grated daikon radish with Japanese Worcestershire-style Sauce, or other preferred sauce
13. Take Vegetables for a side salad

Steps to make Going One Step Further! The Basics to Making Great Hamburger Steaks:

1. Finely chop the onion.
2. Fry the onion with vegetable oil until translucent and allow to cool.
3. In a small bowl, mix the egg, panko and milk.
4. In another bowl, mix the minced meat with salt, pepper and nutmeg, stir until you see the fibrous strands from the meat (see photo).
5. Add the breadcrumb mixture from Step 3 and knead until sticky.
6. Add the onion and knead well again. Do this until the fat from the meat mixture sticks to the sides of the bowl.
7. Divide the mixture into 2, shape them roughly and store in the fridge for 1-2 hours. This allows the meat mixture to settle, reducing the chance of the burger splitting when cooked.
8. Take out from the fridge and reshape the patties. Toss it with both hands as though you're playing catch to remove the air pockets. Shape into rounds and make an indentation in the middle.
9. Heat a nonstick pan over medium-high heat, cook one side for 1 min 30 seconds, check that they have browned and then flip over.
10. Fry the other side for a minute. Sprinkle white wine, cover with a lid and cook on low heat for 5 minutes.
11. Finally, remove the lid, cook for a minute on medium heat to quickly evaporate the water on the surface of the burgers.
12. Serve on a plate. This is a plump, tender, juicy hamburger steak.
13. Served with a neatly arranged side salad. I used grated daikon radish and ate it with ponzu sauce.
14. It's normal to use a 1:1 mixture of Japanese Worcestershire-style sauce and tomato ketchup to use as the sauce on these, but it's even better if you add a little lemon juice.

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