A refreshing take on a hamburger.
2 lbs. minced beef (80-20)
1 Vidalia Onion
1 Large Carrot
1/2 Head of Cabbage
1 Medium Eggplant
Sweet Pickled Ginger
Black Ground Pepper
Mix in half an onion minced finely, salt, and pepper to the meat. Make eight equally portioned patties (4 oz.).
Drizzle olive oil and butter on a non-stick pan over low to medium heat. Introduce patties to the pan, and bring heat to high. Do not crowd pan. Repeat as needed.
Roughly cut the carrot and remaining onion. In a large saucepan saute the chopped onions and carrots in olive oil. Add a dash of pepper and white salt. When onion becomes translucent, add 1 liter of water to saucepan. Bring to a boil.
Once the water comes to a boil, add the Japanese curry bouillons (4-6) and bring to medium heat. Keep stirring until bouillon cubes have dissipated. Let cook for 1 hour over low heat. Check every 15 minutes to make sure that the broth becomes viscous. Bring heat to a higher setting if still loose.
Once hamburger patties have been cooked to your desired temperature (we recommend medium-rare) put aside. In the same pan, cook the shitake mushrooms.
In another saucepan, steam the cabbage in 1 cup water with a quarter cup butter. Season with salt. Cover and cook for 30 minutes over low-medium heat.
Plate steamed white rice, and top with hamburger and all the other ingredients. Smother with the curry. Have some pickled ginger on the side. Enjoy
This recipe is a great option when looking to serve a more unique burger to your friends and family. Easy to cook and keeps and reheats well. Pairs well with Japanese Beer, Sake, and sparkling whites.
- Category: Hamburger
- Method: Pan Seared
- Cuisine: Japanese
- Serving Size: 8
Keywords: Japanese Hamburger Recipe, Japanese Hamburger curry recipe, Pan hamburger recipe, Japanese hamburger steak recipe, Pan-seared hamburger, Terrace House