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

ELIAS CHAMAY

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.