Chop the onion roughly, and sauté in vegetable oil. When it's glossy and translucent, take it out of the pan and leave to cool.
Put the ground meat and egg in a bowl and mix roughly. If you are mixing it with your hands, work quickly so that the meat doesn't get warm.
Put the ☆ ingredients and the cooled sautéed onion in the bowl.
Mix quickly until the mixture is a little sticky.
Chill the mixture, bowl and all, for at least 30 minutes in the refrigerator.
Form the patties: Oil your hands, and form the divided meat mixture into patties.
Dust the tops of the patties with flour. Lift up the patties with a pastry scraper, and start cooking them floured side down in a frying pan over medium-high heat.
Dust the tops of the patties while the already floured side is cooking. When the bottoms are browned, flip the patties over.
Lower the heat to medium or medium-low, and cover the frying pan with a lid. Pan-fry for 6 to 7 minutes. The burgers are done when the juices run clear when you press down on them lightly.
Please check the burgers as they are cooking, and adjust the heat if needed so they don't get burned.
In step 9, if you add about 50 ml of water, the burgers will become steam-cooked and super-tender.
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.
A minute and a half before the burgers are done, you can put some thickly sliced Cheddar cheese on top.
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.
If you cook the patties without flour, you'll have crunchy, juicy burgers.
If you take out some of the meat mixture and make mini-mini-burgers at the same time, you can enjoy them in bentos. (Recipe ID: 1811279)
Try the burgers with tomato sauce (Recipe ID: 1802100) or scrambled eggs (Recipe ID: 1820383).
Or how about simmered hamburger steaks, tomato gratin style! (Recipe ID: 1888335)
Story Behind this Recipe
This recipe is a collection of the good points of the many recipes for hamburger steak that I have tried. If you don't have all the spices, no problem! Chill the meat mixture well so that it doesn't get too loose. If you coat the patties with flour before cooking them, they will be tender and juicy.
The yogurt tenderizes the meat, and makes it taste better too. This mixture has spices that bring out the umami of the meat, so it's really delicious. If you spread some vegetable oil on your hands before forming the patties, the meat won't stick to them. Since the patties are coated with flour, the sauce will coat them well too.