Japanese Burger

Ingredients: (to make 4-6 burgers)
200g minced pork
400g minced beef
onion x 1 - minced
Breadcrumbs x 1 cup
Milk - 4 tbsp
egg x 1
butter, salt and black pepper

Sauce:
Cooking Sake (approx 2 tbsp)
Mirin (approx 2 tbsp)
Ketchup (approx 3-4 tbsp)
Lee & Perins (approx 2 tbsp)
Soy Sauce (approx 1 tbsp)
Sugar (approx 1 tbsp)
Water / chicken stock 

How to Make:
1. Heat up a frying pan with olive oil and stir fried the minced onion until soft and fragrant. Then remove minced onion from pay and sieve away the excess oil.

2. Put the breadcrumbs to a bowl and add the milk and let it absorb for a while.

3. Mix the beef and pork together and season with salt and black pepper. Then add the minced onion (which has been cooled down), then the breadcrumbs (which have absorbed the milk), then the egg. Mix well with your hand.

4. Then scoop it up using a measuring cup. Say 1 cup for 1 scoop (so your burgers will be of even size). Then use your hands to gently pat around to shape it like a ball and place it on a clean tray.

5. Heat up a frying pan, add 1-2 tbsp of butter, then olive oil. Pat the burger flat (instead of like a ball), then add the burgers to the pan and let them fry for 3 minutes on each side using medium fire. Keep checking that it does not stick to the bottom by moving it side-ways (do not flip it until the 3 minutes have passed). Once both sides are pan fried for 3 min, add a splash of water, say 2-3 tbsp, then cover the pan and let it steam for another 3 minutes. Once time is up, check the burger using a skewer to poke inside the burger to see if any blood come out. If nothing, then the burger is all good. Remove them to serving plate.

6. Using the same pan, add the cooking sake to de-glaze, then mirin, then ketchup, Lee & Perins, Soy Sauce and Sugar or even some water or chicken stock to mix well to a sauce that you like. Pour on top of burger and ready to serve. 

Enjoy