Sunday, June 5, 2011

Hanbagu (Japanese Hamburger Steak)

So, my friend Spike and I have been having intense gchat conversations about what we can do with all the ground beef we've got on our hands.  We each saw family-sized packs of ground beef on sale at the grocery store a couple weeks ago and couldn't resist getting in on the deal. Seemed like a pretty idea at the time, but now we've each got 5 lbs of meat in the freezer. That is a lot of meat, guys.

I used up a little over a pound of the meat for stuffed burgers a few weeks ago, and Spike made both burgers and meatballs.  Not sure what he's going to do with the rest of his meat, but I have grand plans for kimchi fried rice, empanadas, and maybe sliders. Today, though, it's Japanese hamburger steaks topped with a runny egg for lunch. Delicious! 2.5lbs down, 2.5 more to go. Oy.

Hanbagu (Japanese Hamburger Steak)

Ingredients: (Makes 2 hamburg steaks)
- 1 lb ground beef
- 1/2 cup onions, diced and cooked until soft
- 1 tbsp garlic powder
- 1 tbsp salt + more for sprinkling
- 1 tsp crushed red pepper
- 1 cup panko bread crumbs
- 2 eggs.

(1) In a large bowl, combine all ingredients. Stir until well mixed.
(2) Divide meat mixture into two equal parts. Shape into patties.
(3) In a large pan, fry patties in olive oil until a nice crust forms on the outside -- about 2-3 minutes on each side. Place on plates and set aside.
(4) Cook two eggs sunny side up, and top each cooked patty with an egg. Sprinkle a dash of salt/pepper on the egg for flavor.
(5) Serve with some nice vegetable sides -- spinach, potatoes, carrots, etc.

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