Japanese Hamburg Steak with Demi-Glace

Ingredients

• 10 oz ground beef
• ¼ cup panko breadcrumbs
• 3 tablespoons milk
• ½ medium onion, finely diced
• 3 tablespoons butter
• ½ cup beef broth
• 1 tablespoon soy sauce
• 1 pinch salt and pepper

Instructions

1. 1

   Pour 3 tablespoons of milk into a small bowl, then sprinkle 0.25 cup of panko breadcrumbs into the milk and stir until the breadcrumbs absorb all the milk, about 30 seconds.

2. 2

   Dice the onion half into pieces smaller than a grain of rice by cutting it lengthwise into thin slices, then turning those slices and cutting them crosswise into tiny cubes.

3. 3

   Place 10 ounces of ground beef into a large bowl, add the soaked breadcrumb mixture and the diced onion, then mix with your hands until just combined—do not overmix or the patties will be tough.

4. 4

   Divide the beef mixture in half and shape each half into an oval patty about 1 inch thick and 3 inches long, using your palms; press a small indent into the center of each with your thumb so it won't puff up while cooking.

5. 5

   Place a 10-inch skillet over medium-high heat and add 1 tablespoon of butter, swirling the pan until the butter is completely melted and foamy, about 1 minute.

6. 6

   Once the butter is foamy, carefully slide both beef patties into the pan, spacing them 2 inches apart, and do not touch them for 4 minutes until the bottoms turn a deep golden-brown color.

7. 7

   Flip each patty over using a spatula and cook the second side without moving them for another 4 minutes until that side also turns golden-brown; the meat should feel firm when poked with your finger.

8. 8

   Transfer both patties to a clean plate and set them to the side of the skillet, leaving any browned bits in the pan.

9. 9

   Pour 0.5 cup of beef broth into the same skillet over medium heat and use a wooden spoon to scrape and stir the stuck-on brown bits from the pan bottom for 30 seconds until they dissolve.

10. 10

    Stir 1 tablespoon of soy sauce into the broth, then return both patties to the skillet and spoon the sauce over them.

11. 11

    Reduce the heat to medium-low and simmer for 3 minutes, basting the patties with sauce by tilting the pan and spooning liquid over them once every minute.

12. 12

    Remove the skillet from the heat, add 2 tablespoons of butter to the sauce, and stir until the butter is melted and the sauce looks glossy, about 20 seconds.

13. 13

    Taste the sauce and add a pinch of salt and pepper if needed, then slide each patty onto a serving plate and pour the sauce over the top.

Tools you’ll need

• large mixing bowl
• small bowl
• cutting board
• chef's knife
• 10-inch skillet with lid
• wooden spoon
• spatula
• measuring cups and spoons

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