Juicy Hamburger Steaks

Directions

1. 1
   Add miso, mayonnaise, salt, and pepper to the ground meat, and knead about 100 times until the texture becomes light and fluffy.
2. 2
   Add the panko, finely chopped onions, eggs, and nutmeg, and knead 100 more times.
3. 3
   Tip: The patties will hold its shape if you don't add liquids such as milk.
4. 4
   Divide into 3 patties, toss them back and forth in your hands like playing catch to remove trapped air pockets, shape them, and flatten to a 2 cm thickness.
5. 5
   Let the hamburgers sit in the fridge for about 15 minutes after molding, and boil water during this time.
6. 6
   Thinly slice the accompanying vegetables into 1 cm thickness.
7. 7
   This time I used eggplant and shimeji mushrooms because it is fall.
8. 8
   Add vegetable oil to a preheated pan, and brown the patties on both sides for 1 1/2 minutes covered with a lid.
9. 9
   Tip: Don't heat the pan too much when browning on the first side (this is to prevent it from cracking)
10. 10
    Tip: Immediately cover with a lid after placing the hamburgers in the pan.
11. 11
    Turn off the heat momentarily and remove the patties, add the accompanying vegetables and place the hamburgers on top, and then pour enough water to cover the vegetables.
12. 12
    Once you get used to making these, then you can just place them on the spatula instead of taking them out on a different plate.
13. 13
    Cover with a lid and steam-fry over medium heat for 8 minutes, and they are done if they spring back when pressing lightly down on the center.
14. 14
    Add whatever sauce you like.
15. 15
    This time I used the onion dressing frommixed with equal parts of sugar and soy sauce for the sauce.