Beef And Pork Hamburger Steaks With Salt-Leek Sauce

Hey everyone, hope you are having an incredible day today. Today, we're going to prepare a special dish, Beef and Pork Hamburger Steaks With Salt-Leek Sauce. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Beef and Pork Hamburger Steaks With Salt-Leek Sauce is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few components. You can cook Beef and Pork Hamburger Steaks With Salt-Leek Sauce using 14 ingredients and 12 steps. Here is how you cook it.

I love beef tongue with leek-salt sauce! I used inexpensive mixed ground meat to make hamburgers using that type of sauce.
If you are cooking these at a table on a griddle, make them thin and press down hard on them with a spatula, and also make them bite size. Enjoy with a squeeze of lemon on so that they taste like beef tongue.

Microwaved onions won't cool down immediately, so if you complete step 1 before everything else, your workflow will go smoothly.
I wanted to have the feeling of eating "meat!" so I didn't add any fillers or binders such as bread crumbs or egg. Recipe by putimiko

Ingredients and spices that need to be Prepare to make Beef and Pork Hamburger Steaks With Salt-Leek Sauce:

1. 200 grams Mixed ground beef and pork
2. 100 grams Pork (thickly cut boned rib or shoulder meat)
3. 1/2 Onion
4. 1 tsp â—ŽSesame oil
5. 1/2 tsp â—ŽChicken soup stock granules
6. 1 clove â—ŽGarlic (grated)
7. 1 to â—ŽBlack pepper, salt and pepper
8. Leek sauce:
9. 1 The white part of a leek (or green onion)
10. 1 tbsp ●Sesame oil
11. 2 tsp plus ●Roasted sesame seeds
12. 1/5 tsp ●Salt
13. 1 ●Black pepper, chicken soup stock granules
14. 1 optional ＊Lemon ＊Slow boiled egg or fried egg

Steps to make 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 â—Ž 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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So that is going to wrap this up with this exceptional food Recipe of Any-night-of-the-week Beef and Pork Hamburger Steaks With Salt-Leek Sauce. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!