Beef and Pork Hamburger Steaks With Salt-Leek Sauce. Great recipe for Beef and Pork Hamburger Steaks With Salt-Leek Sauce. I love beef tongue with leek-salt sauce! I used inexpensive mixed ground meat to make hamburgers using that type of sauce.
Transfer the onion to a sieve and leave to cool.
Crumble beef and pork over the mixture and mix well.
This recipe is the very typical hamburger that everyone thinks of, beef and pork with ketchup sauce.
You can cook Beef and Pork Hamburger Steaks With Salt-Leek Sauce using 14 ingredients and 12 steps. Here is how you achieve that.
Ingredients of Beef and Pork Hamburger Steaks With Salt-Leek Sauce
- It's 200 grams of Mixed ground beef and pork.
- You need 100 grams of Pork (thickly cut boned rib or shoulder meat).
- You need 1/2 of Onion.
- It's 1 tsp of ◎Sesame oil.
- It's 1/2 tsp of ◎Chicken soup stock granules.
- Prepare 1 clove of ◎Garlic (grated).
- Prepare 1 of to ◎Black pepper, salt and pepper.
- Prepare of Leek sauce:.
- You need 1 of The white part of a leek (or green onion).
- It's 1 tbsp of ●Sesame oil.
- Prepare 2 tsp of plus ●Roasted sesame seeds.
- Prepare 1/5 tsp of ●Salt.
- It's 1 of ●Black pepper, chicken soup stock granules.
- It's 1 of optional ＊Lemon ＊Slow boiled egg or fried egg.
But you can make it from any combination or by itself of beef, pork, chicken, turkey or tofu. Its sauce can be different, too. I like a steak with Japanese sauce, grated daikon raddish, soy sauce and vinegar. Mix ground beef and pork sausage in a large bowl with your hands.
Beef and Pork Hamburger Steaks With Salt-Leek Sauce step by step
- 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..
- Chop the pork up roughly so that there's still some texture (about 5mm pieces). Compare with the egg..
- 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..
- I used teppanyaki (or yakiniku) pork this time. Choose pork rib, pork shoulder or any part that has some fat..
- 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..
- Knead well until the ground meat has turned white (this is the key), and form into patties while eliminating any air bubbles..
- 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..
- Put a little oil in a frying pan and pan fry the burgers. When they are nicely browned, flip them over..
- Turn the heat down, and cook through to the middle thoroughly. When they are cooked they will puff up..
- 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..
- I tried making them small and dainty to serve to guests. They may be cute topped with fried quail eggs..
- 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.
Add seasonings and mix in thoroughly. In a large bowl, combine beef, egg, bread crumbs, garlic powder, onion powder, and paprika. The best meat to use in this beef and pork burger recipe is: For the Beef: regular ground chuck. Don't buy the lean ground, you want a decent amount of fat in the burgers. You can also use ground sirloin or ground sirlon for extra beefy flavor, but they are more lean so you will want to mix in some fatty.