Make 100% beef burger patties using grass-fed beef!

Burger patties are a staple dish for any meat-lover. They’re meaty, packed with flavor and just simply irresistible! Making these babies seems easy enough at first glance, but you may be surprised that leveling up a few things here and there can make all the difference. Things like choosing the right meat, binder, seasonings, sauces, and cooking method can really bring your beef burger to new heights!

So, today we’ll be introducing a recipe for hamburger steak using our 100% grass-fed beef mince. We’ll also include recipes for some easy sauces that pair well with this dish. Let’s get to it!

The Meat Guy 100% Grass-Fed Ground Beef

The Meat Guy 100% Grass-Fed Ground Beef

¥930～

View product

How to make a juicy 100% beef hamburger steak

Classic hamburger steaks are usually made with a mixture of beef and pork. When making a burger steak using 100% beef, it’s best to remember these points to ensure that you end up with a juicy and delicious dish!

POINT ① Raw or cooked onions...

Onions are an essential part of any hamburger steak recipe. However, you may find that there are recipes online that call for either cooked or raw onions. If you are cooking the onions first, you’ll have to wait for them to cool before incorporating them to the burger. If you’re spending your precious time waiting for those onions to cool, you might as well make sure you’ll end up with a delicious burger steak in the end...

Conclusion? It depends on your taste! Both types have their own merits. Cooking the onions until they’re caramelized will bring out their sweetness and add umami to the dish. Using raw onions on the other hand, will yield a juicier burger with a refreshing aftertaste.

But why choose when you can have the best of both worlds?! Using the same amount of onions that your recipe calls for, fry up half and leave the other half raw. After that, just simply mix both cooked and raw onions to the meat!

However, we get that not everyone will like both finishes, so go with what you like. If you do choose to cook the onions first, make sure to let them cool first before mixing them to the meat. Using the onions before they cool will make it difficult to bind the burger.

POINT ② Do I need a binder?

A binder for burgers is an ingredient added to help the meat mixture come together. This ingredient prevents the burger from falling apart when cooked, and also helps to achieve a soft and fluffy texture.
However, for the recipes that will follow, we will not be using a binder. Instead, only salt will be used. You’ll see...

POINT ③ Kneading the meat

Some of you may not know this, but even the way you knead the meat can affect the flavor of your burger steak. Kneading the mixture with your bare hands will melt the fat of the meat, some of which will stay on your hands and get washed off in the end. This means that that ever so slight loss in fat will affect the umami and juiciness of the burger steak.

Keep the meat in the fridge until just before you need it. If the room temperature seems warm, place the bowl of meat over some ice water when mixing to keep it cool. When kneading by hand, you can prevent the temperature of the meat from rising by placing a piece of ice in the meat mixture while kneading. This makes for the best beef burgers.

After kneading well, shape the meat into an oval shape and tap it on your hand several times to deflate the meat. By removing the air from the meat, you can prevent it from burning. Also, just before baking, lightly dent the center of the hamburger so that the heat can spread evenly throughout the burger.

POINT ④ Cooking method

There are two main types of hamburger steak, "pan-fried" and "pan-fried, then oven-finished.” When cooking burger steaks at home, it’s best to stick to just pan-fried. This is because household ovens tend to be weaker than the ones in restaurants, so it’ll be harder to control the temperatures.

When cooking in a frying pan, make sure that the pan has been preheated and pre-oiled over medium heat. Let the meat cook on one side, then flip, cover, reduce the heat, and let it cook for another 6-8 minutes. To make sure it's cooked well, lightly press the surface of the meat. If it’s got a bounce to it, then it’s good! Lastly, if you use beef tallow for cooking instead of oil, the beef flavor will be even stronger!
For those who want to eat beef hamburgers at home but don't have time to make it, The Meat Guy offers a ready-made 100% grass-fed beef hamburger steak!

Simply thaw, and cook ‘em up! These ones don’t contain any onions, though. So, you get a pure beef flavor!

100% Grass-Fed Beef Hamburger Steak Pre-Spiced (150g x 2pc)

100% Grass-Fed Beef Hamburger Steak Pre-Spiced (150g x 2pc)

¥1,130～

View product

Beef hamburger steak recipe

This recipe is very basic and simple. Mix, knead, mold, cook. That’s it. You can enjoy delicious beefy flavors because we use all natural ingredients. Try using natural salt like rock salt or sea salt to accentuate the beef flavor even better!