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ハンバーグ（塩ハンバーグ）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

cooked rice : 400g
合い挽き肉 : 280g
玉ねぎ : 1/4個(30g)
にんにく : 1片
(A)塩 : 小さじ2/3
(A)ナツメグ : 6振り
(A)パン粉 : 大さじ2
(A)ラード : 小さじ2
(A)うま味調味料 : 8振り
(A)黒胡椒適量 : 適量
(A)マヨネーズ : 小さじ4
サラダ油 : 適量
卵黄 : 1個

Time required

20minutes

Procedure

1) make seeds 03:35
Peel the onions and garlic.
Add the minced meat to the bowl.
Add onion and garlic while grating.
Add (A) and mix quickly.
2) mold 06:45
Divide 1 into 2 equal parts.
One by one, strike the ball back and forth with your right and left palms to release the air.
Shape into oval shape.
3) bake 08:48
Heat a frying pan and add salad oil.
Make a well in the center of 2 and place them side by side.
Cover with a lid and steam for about 4 minutes over medium-low heat.
Turn over, cover, and steam-fry for about 4 minutes.
Check the situation and turn over, cover each time and steam-fry until cooked through.
4) 盛り付ける 21:03
Warm up the rice and serve in a bowl.
2. Finish by adding egg yolk.

Point

・The amount is for 2 people.
- Use minced meat when it is cold.
・In step 2, mix quickly to prevent the minced meat from getting warm.
・If the seeds are undercooked, heat them in the microwave.
・When you pierce the seeds with a bamboo skewer and a clear juice comes out, it's an indication that the seeds are done.
・It is also delicious to finish with umami salt or wasabi if you like.