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Hamburger ｜ Chef Ropia Recipe transcription of the chef's world

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Chef Ropia The world of cooks

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Ingredients

Minced beef and pork : 500g
beef tallow : 1 piece
ice : 1 piece
Bread crumbs : 40g
milk : 100g
Whole egg : 1 piece
onion : 1 piece
salt : 5g
Black pepper : Appropriate amount
nutmeg : Appropriate amount
Red wine : 80g
Worcestershire sauce : Appropriate amount
ketchup : Appropriate amount

Time required

20minutes

Procedure

1) Match the ingredients 02:39
Put bread crumbs, milk, salt, black pepper, nutmeg and whole eggs in a bowl and knead. Add chopped onions, meat, beef tallow and ice and knead until the ice is gone.
2) Mold and bake 06:29
Heat the frying pan to oil it, mold it to remove excess air, and bake the hamburger.
3) Make the sauce 09:43
Put red wine in a heated frying pan, sprinkle alcohol, add medium-concentrated sauce and ketchup, and let it boil.
4) Serve 10:15
Sprinkle the sauce on the hamburger steak and add the sautéed vegetables to your liking.

Point

・ When using meat with less fat, use beef tallow for a delicious finish.
・ Add ice so that the temperature of the meat rises while kneading and the fat does not melt.
・ Ice may be crushed.
・ The texture is improved by adding the water of ice to the seeds.
・ It is recommended to use oil on your hands to prevent them from sticking together. Be careful as gravy will come out if it is cracked during molding.
・ If the juice that comes out of the toothpick becomes transparent, it is proof that it is burnt.
・ The amount of hamburger sauce is the ratio of Nakano sauce = 2 and ketchup = 1.