Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, direct from a former steak chef: the golden ratio for hamburger steak. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Direct From a Former Steak Chef: The Golden Ratio for Hamburger Steak is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Direct From a Former Steak Chef: The Golden Ratio for Hamburger Steak is something that I’ve loved my whole life.

Great recipe for Direct From a Former Steak Chef: The Golden Ratio for Hamburger Steak. I'm not at all ashamed of this, as a former professional chef! I've invested a lot of money in this.

To get started with this recipe, we must prepare a few components. You can cook direct from a former steak chef: the golden ratio for hamburger steak using 14 ingredients and 22 steps. Here is how you cook it.

The ingredients needed to make Direct From a Former Steak Chef: The Golden Ratio for Hamburger Steak:

1. Make ready 1/2 Onion
2. Take 1 clove Garlic
3. Get 100 ml ○Panko (fresh if possible)
4. Prepare 100 ml ○Soy milk or milk
5. Make ready 1 ○Egg
6. Make ready 1 tsp ○Krazy Salt or regular salt
7. Get 1 dash ○Coarsely ground black pepper
8. Make ready 1 dash ○Pepper (the regular finely ground type)
9. Make ready 1 dash if you have it ○Nutmeg
10. Prepare 300 grams Mixed ground meat (beef and pork)
11. Get 1 tbsp Oil for pan frying
12. Make ready 200 ml △Red wine (+ water if needed)
13. Take 50 ml △Japanese Worcestershire-style "chuunou" sauce
14. Take 30 ml △Ketchup

Glazed carrots are the perfect accompaniment! See A Former Chef's Easy Glazed Carrots.. Direct From a Former Steak Chef! The modern hamburger was a product of the culinary needs of a society rapidly changing due to industrialization and the emergence of the working class and middle class with the resulting demand for mass-produced, affordable food that could be consumed outside of the home.

Instructions to make Direct From a Former Steak Chef: The Golden Ratio for Hamburger Steak:

1. Chop the garlic and onion finely, and sauté them lightly in a frying pan. (Don't add oil to the pan.) You can microwave them instead if you like.
2. Combine the ○ ingredients in a bowl. I recommend using both coarse grind and regular grind black pepper together. If you use regular salt rather than seasoned salt, use a bit less than indicated.
3. When the onion and garlic from Step 1 has cooled down, combine with the Step 2 mixture.
4. Add the ground meat…(choose ground meat that's pink instead of red. Although you don't need to get too hung up on this.)
5. Mix and knead well! Do this by hand, ok? It's loose but don't worry! Rest the mixtured for several hours in the refrigerator. The paté will stiffen up.
6. Take it out of the refrigerator - wow! It's become a lot stiffer! Form into patties, and let's cook them in a frying pan! Brown them on both sides over high-medium heat, then cook on both sides over low heat.
7. You may want to refer to "A Hamburger Chef Teaches You How to Pan Fry Hamburgers" -. This time we are going to braise the hamburgers though so they aren't pan-fried to the end! - - https://cookpad.com/us/recipes/145488-a-hamburger-chef-teaches-you-how-to-pan-fry-hamburgers
8. You're worried if the hamburgers are cooked through right? I can tell by touching them, but there's another method. Wipe the fat out of the pan with paper towels here. You don't have to do it though!
9. So here's that alternate method to cook the hamburgers through for beginners! We'll just steam-cook them! Add the △ ingredients and let's steam-cook! You can add some parboiled vegetables here too!
10. When the liquid in the frying pan comes to a boil, turn the heat down to low, cover the pan with a lid and simmer.
11. After about 5 minutes, remove the lid. Shake the pan and reduce the sauce! Spoon the sauce over the hamburgers as you do this…
12. When the sauce has thickened it's good. It will become this shiny! If you poke one of the hamburgers with a toothpick to check if it's cooked through, the juices will come bursting out! So don't poke!
13. I used some grilled vegetables as garnish. Warm the serving plates in advance of course! Do this in the microwave, or on top of a pot of boiling water or something!
14. Glazed carrots to serve on the side are a must, right? See my recipe for easy glazed carrots -! - - https://cookpad.com/us/recipes/145469-former-steak-chefs-recipe-easy-glazed-carrots
15. Serve on a plate…
16. ..and spoon on some sauce! (If the red wine is sour, the sauce will be sour too. Please add sugar to adjust if needed.)
17. Draw a picture on your hamburgers with coffee cream! Voila! Enjoy! The juices will come flooding out!
18. When you cut the hamburgers, try pressing down on them! The juices will come flooding out!!
19. For tofu hamburgers without anything extra in them, see. - - https://cookpad.com/us/recipes/156703-tofu-hamburgers-this-recipe-comes-directly-from-a-former-chef
20. How about some garlic rice or buttered rice to go with your hamburgers?. Mix the meat juices with the rice! - - https://cookpad.com/us/recipes/145486-garlic-rice
21. If you cook the hamburgers en papillote (wrapped in parchment paper), they will be even juicier. See my recipe for tofu hamburgers -.
22. You can just serve the hamburgers simply with grated daikon radish and soy sauce instead of making a sauce!

Considerable evidence suggests the USA was the first. Here's everything you need to know to make the best thick juicy crispy steakburger hamburger you ever tasted. This reverse seared steakhouse burger recipe produces perfectly cooked burgers with rich steak flavors, a wonderful smoky undertone, perfectly seasoned interior, and enough juice to soak the bun. Preheat the grill to high heat. In a large bowl, mash the bread and milk together with a fork until it forms a chunky paste.

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