This is an easy to follow burger steak recipe which has a pork to chicken ratio of 2:1. Ground pork with some fat is preferable as it will yield a juicier burger. The pork and chicken were marinated with asian flavours and this makes the burger patties moist and tender. There is no need to add gravy to it. Goes well with hamburger buns too.
To make this juicy hamburger steak, please click on the image below to view my video tutorial.
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Makes 9 burger patties
- 500 g ground pork with some fat
- 250 g minced chicken
- 1 tsp light soy sauce
- 1 tsp sesame oil
- 1 tsp white pepper
- 1 Tbsp Shaoxing wine
- 2 tsp finely chopped garlic
- 2 tsp finely chopped ginger
- 2 Tbsp cornstarch
- 1 medium size onion chopped
- 2 tsp chopped cilantro parsley
- 3 tsp chopped spring onions
- 1 egg lightly beaten
- A pinch of salt for each pattie
Add minced chicken to a bowl of ground pork.
Mix light soy sauce, sesame oil, white pepper, shaoxing wine, chopped garlic, ginger and cornstarch together with the meat.
Add chopped onions, cilantro, spring onions and mix well.
Pour beaten egg over the mixture and mix everything thoroughly.
Transfer burger mixture into a container and keep in the fridge.
Remove from the fridge after a few hours and scoop out 100 g each.
Roll into a ball with hands and flatten into patties shape.
Keep patties in a box lined with baking paper.
Separate each layer with pieces of baking paper to prevent patties from sticking to each other.
Refrigerate or freeze if keeping for a longer period.
Remove required quantity from the freezer and thaw in the fridge until softened.
Put 1 to 2 Tbsp of butter into a hot frying pan.
Place patties into the pan and sprinkle a pinch of salt on top.
Press patties with a spatula after every flip.
Cook until both sides are browned.
Remove from the pan and let the patties rest for a while before serving.
Serve with roasted potatoes (with butter), lettuce and tomatoes or hamburger buns.
- Do not add salt when preparing the meat mixture as it will draw out the water and make the patties soggy.
- Only sprinkle a pinch of salt on each patty just before cooking.