Dinner Recipes

Japanese Burger Steak

There’s much to love about this deeply flavorsome burger steak, including that it’s made with everyday staples you probably already have in the kitchen, like a pound of ground. There are a couple things that make it different from your average burger. First, it’s made with cooked onions, nutmeg, panko, milk, and eggs, giving it a mildly sweet flavor and a satisfying density — think flatter, lighter meatball vibes. Second, it’s served with a richly savory-sweet tonkatsu sauce and, if you’re doing it right, a giant mound of buttery mashed potatoes. On your fork, a bite of burger, a little mashed, and a swipe of sauce is pure comfort food. It’s a nice change up on your weekly burger, but still super familiar. By which we mean: your kids will love it.

Japanese Burger Steak
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Dinner

Japanese Burger Steak

Serves: 4

Ingredients

2 Tbsp Worcestershire sauce
1 Tbsp granulated sugar
5 Tbsp ketchup, divided
2 Tbsp oyster sauce
2 Tbsp canola oil, divided
½ yellow onion, small diced
1 lb ground beef
½ tsp kosher salt
½ tsp fresh ground black pepper
½ tsp ground nutmeg
⅓ cup panko breadcrumbs
2 Tbsp whole milk
1 Gelson’s large egg
6 Tbsp red wine, divided
1 Tbsp unsalted butter
3 Tbsp vegetable stock
4 cups mashed potatoes, divided, for serving
Chopped fresh parsley, for garnish

Directions

  1. In a small bowl, whisk together the Worcestershire sauce, sugar, 2 tablespoons of the ketchup, and the oyster sauce until well combined. Set aside.

  2. In a large skillet, heat 1 tablespoon of the canola oil over medium heat for 1 minute or until shimmering. Add the onions and cook until softened and translucent, about 3 minutes. Transfer the onions to a small bowl and let cool for 10 minutes.

  3. In a large bowl, mix together the ground beef, cooked onions, salt, pepper, nutmeg, panko, milk, and egg with a rubber spatula until well combined. Using your hands, form 4 tightly packed patties and place them on a small baking sheet. Cover with plastic wrap and refrigerate for 30 minutes.

  4. In the same skillet, heat the remaining 1 tablespoon oil over medium heat for 1 minute or until it begins to shimmer. Using your thumb, make a ¼” indent in the middle of the patties to help them cook more evenly, then transfer them to the skillet.

  5. Cook the patties for about 3 minutes on each side, until well browned. Add 3 tablespoons of red wine and cover the skillet with a lid. Let the patties steam for 5 to 7 minutes or until the juices run clear and the internal temperature reads 160° on an instant-read thermometer. Remove the patties from the skillet and allow them to rest on a large cutting board.

  6. Without cleaning the skillet, add 3 tablespoons of the sauce and the remaining 3 tablespoons ketchup, unsalted butter, remaining 3 tablespoons red wine, and vegetable stock. Whisk together until smooth and combined, and bring to a simmer. Cook for about 4 minutes or until thickened. Remove the sauce from heat.

  7. Divide the mashed potatoes among 4 plates, and top with the burger steaks. Spoon the sauce over each steak and garnish with parsley. Leftover burger steaks and sauce can be stored in an airtight container in the refrigerator for up to 3 days.

Recipe source: Just One Cookbook

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