Enough to come up to about 1/2 the thickness of the hamburgers in the pan.
Soup stock cube
For the sauce:
Soup stock granules
Japanese Worcestershire-style sauce
Tonkatsu sauce (Japanese style Worcestershire sauce or steak sauce)
Make the hamburger patties: Finely chop the onions, wrap in plastic wrap, microwave for 1 minute, and open the wrap to let cool.
Place the panko into a measuring cup, and add enough milk to cover them.
Place the ground meat into a bowl and knead until it sticks together.
Add an egg and the ingredients from steps 1 and 2 to 3; adding in salt and pepper, mayonnaise, the milk-soaked panko, and nutmeg, and mix together quickly so that the meat will not warm up from your hands.
Divide the meat mixture into 6 portions, stick 1/2 a slice of cheese in the center, and wrap into the meat.
Add olive oil to a pan and brown on both sides over a medium heat.
Once the hamburgers have browned, add water to half the height of hamburgers, add in consomme, cover with a lid, and steam-fry until about 1/4 of the water remains.
Once the water has mostly evaporated, take out the hamburgers, arrange on a plate, and top with the remaining cheese... Use the pan as-is without washing!!
For the sauce: Add the flavoring ingredients to the meat juices from before, and turn on the heat. Add it on top of the hamburgers once it has thickened, and you are done.
Story Behind this Recipe
I wanted to come up with a recipe for hamburger steaks that would remain tender even if they're made in advance, since my husband always comes home late. After several tries, this is the recipe I came up with!
-The mayonnaise is important. Don't forget to add it. - Make sure to cool the onions. They will melt the fat in the meat if warm. - If you're freezing the burgers to use in bentos, make sure they are thoroughly coated in the sauce. The burgers are delicious without the cheese too, so you can omit it if you like.