Sous Vide Hambagu Patties

Japanese style hambagu patties - great as hamburger substitutes on a toasted bun - but also great as Salisbury steak alternative with either way a mixture of to katsu sauce and ketchup or even a red wine pan sauce! I have been using atypical 100% beef - despite of the fact that Japanese are using usually a beef & pork mix. The rather high temperature (63° - for normal hamburger would be overcooked) gives it the right texture - but still keeps it juicy and moist inside.

Author

Dominik MJ

Hospitality professional since more than 20 years. Seasoned bar professional and beverage expert. Passionate home cook, which uses sous vide cooking in almost every meal! Mottos: • Sous vide everyday! • Go metric!

Prep Time: 00:30

Recipe Time: 01:30

Temperature : 145.4F / 63C

Ingredients

• 500 g minced beef
• 1 medium onion finely minced (food processor)
• 75 g panko bread crumbs
• 15 ml soya sauce
• 3 g salt
• 5 g sugar
• 15 g cocoa butter (medium grated)
• 1 pinch ground mace
• 2 g white pepper
• 2 g black pepper
• 1 egg
• 50 ml milk

Directions

1. Add all ingredients into a bowl and mix with a spoon. It is not a hamburger - hence the mass can should become bit gooey - a bit like sausage mass (but not quite).
2. Refrigerate the mass.
3. Form 4 oval parties out of the meat mass. I am usually forming a small dip in the middle - but this isn’t necessary.
4. Add the patties again into the fridge or freezer to firm up.
5. Add the patties separately into bags- I use lighter sand which bags which are water proof but not as stiff, that they deform and compress the patties (via chamber vacuum sealer). However a ziplock bag or similar does the job (water displacement method).
6. Add the patties to the water bath and sous vide it for about 1 - 1 ½ hours at 63°C.
7. Take it out of the water bath and refrigerate.

Finishing Steps

1. The hambagu patties can be warmed up shortly (20-30 min at 60°C) and then patted dry and torched - or grilled. But my favorite method is butter-basting them shortly and help a bit with the blowtorch to have a quicker browning! They are individual packed- hence they are perfect for the fridge for the next day or 2 - or even better for the freezer - where they can stay for 1 year! It is advantageous, if they are vacuum sealed, for the freezer storage.