Japanese Hamburger Steak (Hambagu)
Ingredients
- 2 slices red beet
- 1 cup rice wine vinegar
- 120 grams minced chicken meat approximately ¼ pound
- 1 bag mixed greens baby leaf
- 2 tsp finely chopped red pepper
- 2 tsp finely chopped yellow pepper
- 1 tsp finely chopped yellow zucchini heaping teaspoon
- 2-3 dashes turmeric
- 2 tsp finely chopped carrot
- 2 tsp finely chopped green zucchini
- 2 tsp finely chopped apple
- 2-3 dashes ground cinnamon
- ⅙ chopped onion approximately ⅔ cup
- 2-3 small shiitake mushrooms
- 3-4 tsp chopped persimmon
- 1 tsp butter
- salt to season
- ground black pepper to season
Instructions
Pickled Beets
- Slice beet into slices approximately 6-7 mm thick.
- Fill small saucepan halfway with water. Turn stove on high. Cover pan with lid and bring water to a boil.
- Add beet slices to boiling water. Turn heat down slightly so the water doesn't boil over.
- Cook beets for about 5-7 minutes.
- Poke slices of beet with a chopstick or fork. When chopstick pokes through slices easily, turn off the heat and pour out the water.
- Set aside in bowl and let beets cool.
- Once beets are cool, put in a container with rice wine vinegar. Cover and keep in the refrigerator for at least 10-15 minutes.
Prep- Chopped Vegetables
- On a cutting board, finely chop yellow zucchini, red pepper, yellow pepper, carrots, green zucchini, and apple.
- Put each chopped vegetable into an individual bowl. Cover and keep in the refrigerator.
- Chop onion, shiitake mushrooms, and persimmon into small chunks (about 1 cm x 2 cm). Set aside in one bowl.
Prep and Cooking (to make Minced Chicken Patties)
- Turn stove on low to medium-low. Add yellow zucchini, yellow pepper, and red pepper to a small sauce pan or frypan. Stir with a spatula for about one minute to soften up the vegetables.
- Remove from pan. Use spatula to put chopped vegetables onto a small plate.
- Mix chopped vegetables with half of the minced chicken meat.
- Add 2-3 dashes of turmeric.
- Use your fingers to mix in the turmeric. Form a hamburger patty in the palms of your hands. Set aside.
- Repeat steps for the second burger patty with these ingredients: green zucchini, carrot, apple, and cinnamon.
- Turn stove on low to medium-low heat. Add butter to a frypan.
- When butter has melted, turn fry pan in circles to coat the bottom of the pan.
- Add both burger patties to the frypan.
- Cook for 2-3 minutes. Once the bottom side begins to brown, flip burger patties with a spatula. Move patties to one side of the pan.
- Add chopped onion to the other side of the pan. Stir regularly.
- Once onions begin to soften (approximately 3-4 on low heat), add shiitake mushrooms and persimmon.
- Continue to stir onion, mushrooms, and persimmon. Check on the burgers.
- Add 2-3 pinches of salt to the frypan (in the toppings and on top of the burgers).
- Once burgers are cooked all the way through (2-3 minutes), turn heat all the way down.
- Continue to cook the toppings until onions and mushrooms have a shiny glaze. Keep warm on low heat while you complete the next steps.
Plating
- Make a bed of mixed greens on the center of your plate.
- Place two slices of beets on top of the greens.
- Slice half an avocado while it's still inside it's skin. Slices should be about ½ cm.
- Use a spoon to loosen avocado flesh from it's skin. Using your hands, place avocado face down on the beets and gently lift off the skin.
- Press down lightly with your fingers to "collapse" the avocado (like a row of dominoes).
- Use a spatula to carefully place each burger on top of the sliced avocado.
- Use a spoon to carefully place mushroom, onion, and persimmon on top of the burger on top.
- Garnish with a few small baby leaves on top.
- Season with fresh ground pepper.
- Pour olive oil on top.
- Serve warm and enjoy!
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