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1
Add miso, mayonnaise, salt, and pepper to the ground meat, and knead about 100 times until the texture becomes light and fluffy.
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2
Add the panko, finely chopped onions, eggs, and nutmeg, and knead 100 more times.
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3
Tip: The patties will hold its shape if you don't add liquids such as milk.
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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.
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5
Let the hamburgers sit in the fridge for about 15 minutes after molding, and boil water during this time.
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6
Thinly slice the accompanying vegetables into 1 cm thickness.
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7
This time I used eggplant and shimeji mushrooms because it is fall.
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8
Add vegetable oil to a preheated pan, and brown the patties on both sides for 1 1/2 minutes covered with a lid.
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9
Tip: Don't heat the pan too much when browning on the first side (this is to prevent it from cracking)
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10
Tip: Immediately cover with a lid after placing the hamburgers in the pan.
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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.
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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.
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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.
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14
Add whatever sauce you like.
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15
This time I used the onion dressing frommixed with equal parts of sugar and soy sauce for the sauce.
