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Beef and Pork Hamburger Steaks With Salt-Leek Sauce
Beef and Pork Hamburger Steaks With Salt-Leek Sauce

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We hope you got benefit from reading it, now let’s go back to beef and pork hamburger steaks with salt-leek sauce recipe. You can have beef and pork hamburger steaks with salt-leek sauce using 14 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to prepare Beef and Pork Hamburger Steaks With Salt-Leek Sauce:
  1. Prepare Mixed ground beef and pork
  2. Get Pork (thickly cut boned rib or shoulder meat)
  3. Take Onion
  4. You need ◎Sesame oil
  5. Take ◎Chicken soup stock granules
  6. Provide ◎Garlic (grated)
  7. Provide to ◎Black pepper, salt and pepper
  8. Get Leek sauce:
  9. Get The white part of a leek (or green onion)
  10. Use ●Sesame oil
  11. Provide plus ●Roasted sesame seeds
  12. Get ●Salt
  13. Provide ●Black pepper, chicken soup stock granules
  14. Get optional ＊Lemon ＊Slow boiled egg or fried egg
Steps to make Beef and Pork Hamburger Steaks With Salt-Leek Sauce:
  1. Finely chop the onion, put into a heatproof container and microwave (1 1/2 minutes at 500W). Transfer the onion to a sieve and leave to cool.
  2. Chop the pork up roughly so that there's still some texture (about 5mm pieces). Compare with the egg.
  3. Make the leek sauce: Finely chop the white leek, and combine with the ● ingredients to season. If you aren't fond of raw leek, soak it in cold water first. You can mix it half and half with green onion, or just use all green onion.
  4. I used teppanyaki (or yakiniku) pork this time. Choose pork rib, pork shoulder or any part that has some fat.
  5. Put the ground meat and chopped up pork from step 2, plus the onion from step 1, into a bowl. Add the ◎ marked seasoning and mix well.
  6. Knead well until the ground meat has turned white (this is the key), and form into patties while eliminating any air bubbles.
  7. I made 3 burgers this time. If you make 2 they'll be pretty big ones that are about 150 g each. You can make a lot of little ones too.
  8. Put a little oil in a frying pan and pan fry the burgers. When they are nicely browned, flip them over.
  9. Turn the heat down, and cook through to the middle thoroughly. When they are cooked they will puff up.
  10. Transfer to serving plates, top with plenty of the leek sauce from step 3, and serve. Top with a slow-boiled egg or a fried egg for more volume. It goes well with lemon and black pepper too.
  11. I tried making them small and dainty to serve to guests. They may be cute topped with fried quail eggs.
  12. This is a very meaty burger too."Kimchi Hamburgers With Korean Nori Seaweed Sauce." - - https://cookpad.com/us/recipes/152227-kimchi-burger-with-korean-seaweed-sauce

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