Directions: |
Directions:1. In a skillet over medium-low heat, heat 1 teaspoon of the oil. Add the onion and sauté for about 2 minutes, or until wilted but not browned. Add 1 tablespoon of the sake and deglaze the pan. Remove the pan from the heat and allow the onion to cool to room temperature.
2. In a bowl, combine the beef, panic and egg. Add the miso and cooled onion and knead with your hands to ensure even distribution. To keep the patties together while cooking, lift the fairly soft mixture and throw it back with force into the bowl, repeating 4 or 5 times. Divide the mixture into 4 - 6 patties ¾-inch thick.
3. Add the remaining teaspoon of oil to the same skillet you used to sauté the onion and place over medium heat. When hot, add the patties and sear on the first side until browned, about 1 - 2 minutes. Flip and sear the second side, pressing to flatten. Lower the heat, add the remaining 1 tablespoon of sake, cover, and cook for 5 or 6 minutes for medium-rare. For well-done cook for 8 to 10 minutes.
4. In a small bowl, combine the sugar and hot water and stir to dissolve the sugar. Add the soy sauce and mix. Return the skillet to high heat and pour the soy mixture into it, scraping the bowl with a rubber spatula to make sure all the sugar is added. Shake the skillet to coat the patties, and flip them once after a minute to make sure they are evenly glazed.
5. Serve with role and extra glaze on top. |
This recipe for SOY-GLAZED BEEF BURGER is from