-
1
Add the tofu into a bowl and whisk well to create a paste.
-
2
No need to drain the tofu beforehand.
-
3
Add the panko and mix well so it will absorb all the liquid.
-
4
Add the ground meat, egg, salt, pepper, nutmeg, and consomme (crush as you add).
-
5
Knead well until it reaches a sticky consistency.
-
6
I'm still in the middle of kneading in this picture.
-
7
Mix in minced onions.
-
8
Divide into 4 to 6 pieces if you like it large, or 8 to 10 pieces if you like it small.
-
9
Form each piece into an oval shape and create a dimple in the middle.
-
10
Cook until browned over high heat in a frying pan.
-
11
Once browned, flip them over.
-
12
Once the other side starts to brown as well, pour in 1/2 cup of water (not listed in ingredients), cover and let steam over medium heat.
-
13
Once the liquid in the pan evaporates and a clear juice oozes out when a skewer is inserted, transfer the hamburgers to a plate.
-
14
It's still only undercooked if the juice isn't clear, so cook them a little longer in that case.
-
15
Lightly wipe off the frying pan and add the sauce ingredients.
-
16
Mix lightly and cook over low heat.
-
17
Once it starts to bubble, add the butter and mix.
-
18
Make sure to let the sauce incorporate any leftover juice when you do so.
-
19
Pour the sauce over the hamburgers and it's done.
-
20
Small hamburgers are convenient to use in bentos (lunch packs).
-
21
They stay fluffy and soft even when cooled.
-
22
I always make lots of these and keep them in the freezer.
-
23
This is a variation, garnished with grated daikon and ponzu.
-
24
I might have topped it with too much grated daikon and leek, by the looks of it, but it was still delicious!
