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Hamburger | Kojima Ponsuke [Molecular Cooking Researcher]'s Recipe Transcription

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Kojima Ponsuke [Molecular Cooking Researcher]

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Ingredients

Minced meat : 300g
Bread crumbs : 1/2 cup
egg : 1 piece
salt : 3g
pepper : Appropriate amount
Red wine : 200ml
Beef stew roux : 1 dish

Time required

25minutes

Procedure

1) Make seeds 01:53
Put minced meat, salt, pepper, bread crumbs and eggs in a bowl and mix by hand for a very short time.
2) Mold 05:31
Apply salad oil to both hands and shape into a hamburger steak.
3) Bake at low temperature 07:25
Place the hamburger steak in a frying pan, cover with aluminum foil and bake on medium heat. When the hamburger is baked, take it out, wrap it in aluminum foil and let it rest for about 3 minutes.
4) Make the sauce 15:01
Roughly wipe off the fat and lye remaining in the frying pan. Put red wine in a frying pan and heat for 30-60 seconds to remove alcohol. Add the beef stew roux and mix to dissolve.
5) Serve 17:27
Serve in a bowl and complete.

Point

・ Use meat immediately after taking it out of the refrigerator.
・ The amount of salt should be 1% of the amount of meat.
・ Pepper is delicious when added in a large amount.
・ Because it is a hamburger with a flesh, do not put onions.
・ If the temperature of the meat is 15 degrees or higher, the adhesion will be weakened, so mix it gently so as not to knead it too much in step 1.
・ Do not raise the temperature of the meat by touching it too much in step 2.
-When molding, it is not necessary to dent the center.
・ If you cover the pot, water droplets will fall off and it will be difficult for the pot to become brown, so it is better to cover it with aluminum foil that allows steam to escape.
・ By baking at low temperature, the meat does not shrink, and the gravy is trapped and baked plumply.
・ If you don't have red wine, you can use water.