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1
Chop the onion roughly, and saute in vegetable oil.
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2
When it's glossy and translucent, take it out of the pan and leave to cool.
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3
Put the ground meat and egg in a bowl and mix roughly.
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4
If you are mixing it with your hands, work quickly so that the meat doesn't get warm.
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5
Put the ingredients and the cooled sauteed onion in the bowl.
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6
Mix quickly until the mixture is a little sticky.
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7
Chill the mixture, bowl and all, for at least 30 minutes in the refrigerator.
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8
Form the patties: Oil your hands, and form the divided meat mixture into patties.
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9
Dust the tops of the patties with flour.
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10
Lift up the patties with a pastry scraper, and start cooking them floured side down in a frying pan over medium-high heat.
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11
Dust the tops of the patties while the already floured side is cooking.
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12
When the bottoms are browned, flip the patties over.
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13
Lower the heat to medium or medium-low, and cover the frying pan with a lid.
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14
Pan-fry for 6 to 7 minutes.
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15
The burgers are done when the juices run clear when you press down on them lightly.
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16
Please check the burgers as they are cooking, and adjust the heat if needed so they don't get burned.
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17
In step 9, if you add about 50 ml of water, the burgers will become steam-cooked and super-tender.
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18
To make the sauce, add an equal amount of ketchup, Japanese-style Worcestershire sauce and okonomiyaku sauce to the frying pan after taking the burgers out.
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19
A minute and a half before the burgers are done, you can put some thickly sliced Cheddar cheese on top.
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20
If you cover the patties with too much flour it will be hard to get off the excess, so just dust them lightly using a sifter.
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21
If you cook the patties without flour, you'll have crunchy, juicy burgers.
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22
If you take out some of the meat mixture and make mini-mini-burgers at the same time, you can enjoy them in bentos.
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23
Try the burgers with tomato sauceor scrambled eggs.
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24
Or how about simmered hamburger steaks, tomato gratin style!
