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Great recipe for The Best Japanese-Style Hamburger Patties with Mushroom Sauce. The mushroom sauce that I had at a restaurant was so delicious that I recreated it at home. Since the patties are rather large, shape them into flat barrel shapes.

Alright, don’t linger, let’s task this the best japanese-style hamburger patties with mushroom sauce formula with 16 materials which are absolutely easy to find, and we have to process them at the very least through 11 tips. You should expend a while on this, so the resulting food could be perfect.

Ingredients requirements - The Best Japanese-Style Hamburger Patties with Mushroom Sauce:

1. Provide 133 ml - Panko
2. Require 50 ml of Milk
3. Get 1/2 Onion
4. Prepare 300 grams for ☆Mixture of ground beef and pork
5. Make ready 1 ☆Egg
6. Make ready 1 dash - ☆Salt and pepper
7. Provide 1/2 tsp for ☆Nutmeg
8. Require 2 tbsp for Sake
9. Take For the mushroom sauce:
10. Make ready 2 of handfuls Your choice of mushrooms (shimeji, shiitake, etc)
11. Take 3 tbsp ●Soy sauce
12. Make ready 2 tbsp of ●Sugar
13. Make ready 1 tbsp for ●Sake
14. You need 1 tbsp - ●Mirin
15. Get 1 tbsp for ●Water
16. Take 1 tsp Katakuriko

For the burgers: Cook patties on the BBQ or stovetop until cooked through and toast the buns. Drizzle olive oil on a platter and coat both sides of the patties with the oil. Place patties in a hot (medium high flame) skillet. Let the patties caramelize on one side before flipping, then let them caramelize on the other side.

The Best Japanese-Style Hamburger Patties with Mushroom Sauce steps:

1. Mix the panko and milk together and set aside.
2. Heat a tablespoon of oil (not listed) in a pan over medium heat. Mince the onion and sauté. Remove from heat and transfer to a plate until cooled.
3. Chop off the roots of the shimeji mushrooms and separate the bunch. Trim off the hard stem of the shiitake mushrooms and quarter. Mix the ● ingredients.
4. Heat a tablespoon of vegetable oil (not listed) in a pan and cook the mushrooms for 3 minutes.
5. Once the mushrooms are tender, add the mixed ● ingredients and cook.
6. Add a tablespoon katakuriko (not listed) and dissolve into the sauce until it thickens.
7. Mix the ingredients from Steps 1 and 2 with the ☆ ingredients. Combine evenly.
8. Once the mixture becomes sticky, slap it with the palm of your hand to release any air pockets.
9. Divide the mixture in half, toss it from one hand to the other to release any remaining air pockets, then shape into thin oval patties. Make an indentation in the middle of each patty with your finger to speed up the cooking time.
10. Heat a tablespoon of vegetable oil (not listed) and sauté the patty over medium heat. Brown both sides. Add the sake, cover and steam for 7 minutes over low heat.
11. Arrange on a plate and pour the sauce on top. Serve with rice or potatoes and cooked squash or peppers for a nice presentation.

When patties are done, transfer to a platter. These mushroom and Swiss cheese burgers use only a few fresh ingredients, including homemade sauteed mushrooms and onions. This acts as the sauce for the burger, and it is such an amazing combination of flavors! Press a divot into each patty with your thumb. You really need the fat in the meat to make juicy flavorful burgers.

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