hamburger | Dans la lune

December 21, 2019

Crispy Chicken Burger

Crispy Chicken Burger

Print this recipe

Persons

5

Prep Time

45 minutes

Cook Time

45 minutes

Total Time

1 hour, 30 minutes

Crispy Chicken Burger

Ingredients

5 boneless chicken thighs - discard excess fat and cut into half

Ingredient A

2 garlic cloves - grated
15g fresh ginger - grated
3 tbsp soy sauce
2 tbsp cooking sake or white cooking wine
1 tbsp sesame oil
1 tbsp ketchup
1/2 tbsp hazelnuts oil (optional)
1/2 tbsp garlic powder
1 tsp sugar
1 tsp kosher salt
dash of pepper

For the sauce

1 red onion or shallot - finely chopped
3 pickles (12g) - finely chopped
70g mayonnaise
30g ketchup
1/4 tsp white sugar
salt and pepper to taste
80g katakuriko/potato starch
80g cake flour/plain flour (T45)

Instructions

1. Add all the ingredient A into a medium bowl and add the chicken to marinate at least 2 hours (or even overnight) in the fridge.
2. *Making Sauce :* In a bowl, add all the sauce ingredients and mix. Let is sit in the fridge until use.
3. Add flour and katakuriko/potato starch in a plate and roll the chicken pieces in it until coated.
4. Heat 2 to 3 cm vegetable oil in a large saucepan over medium heat. Carefully add 2 or 3 chicken pieces (depending on your saucepan's size) and deep-fry them, turning occasionally, until crisp and cooked through. Transfer them to a plate lined with paper towels to drain the excess oil. Continue with the rest of the chicken.
5. Toast the cut side of the burger buns lightly, and spread the sauce on the bottom half of the bun. Then place lettuce (or shredded cabbage), chicken. Add more sauce if you like. Cover with the top side bun.

© 2021 Copyright Dans la lune

August 28, 2018

Juicy hamburger steak – Japanese style (Hambagu)

Juicy hamburger steak – Japanese style (Hambagu)

Print this recipe

Persons

6

Juicy hamburger steak – Japanese style (Hambagu)

Ingredients

3 garlic cloves - finely chopped
2 onions - finely chopped
350g ground beef
350g ground pork
7g fine salt

- Ingredient A -

70g panko/bread crumbs - soak in 70ml milk or water
2 1/2 tbsp mayonnaise
1 egg
1/2 tsp sugar

For the sauce

1 tbsp honey
1 tbsp sugar
20g butter
40g ketchup
30g tonkatsu or chuno sauce
30g cooking white wine of cooking sake
1/2 tsp bouillon/beef powder

Instructions

1. In a frying-pan, heat 1 tbsp vegetable oil and fry the garlic until fragrant. Add the onion and cook until wilted or lightly browned. Let it cool and set it aside.
2. Meanwhile, in a large bowl, add the ground meat and salt (7g). Mix and knead.
3. Add cooled cooked onions and ingredients A (soaked panko/bread crumbs, mayonnaise, egg and sugar). Mix it all well with your hands until it gets sticky.
4. Shape the mixture into about 8 patties. In a large skillet, heat 2 or 3 tbsp oil over medium-high heat. Place the patties gently on the frying-pan. Cook for a few minutes until nicely browned and flip the patties.
5. When both sides of the patties are nicely browned, add about 1cm hot water in the frying-pan. Reduce the heat to medium-low and cover. Simmer for about 5 mins.
6. Remove the cover (some water must remain) and add all the sauce ingredients. Simmer until the sauce has thickened (or for a few minutes).
Serve hot!

© 2021 Copyright Dans la lune

May 16, 2018

Hamburger rice – Ground Beef with rice

Hamburger rice - Ground beef with rice

Print this recipe

Persons

5

Hamburger rice - Ground beef with rice

Ingredients

2 garlic cloves - finely chopped
350g ground beef
2 leeks - finely chopped
1 carrot - finely chopped

- Ingredient A -

1/2 tbsp ginger powder
2 tsp mayonnaise
2 tsp bouillon beef (powder)
4 tbsp ketchup
2 tbsp tonkatsu sauce or worcestershire sauce
1 tsp kosher salt (or more)
1 tsp soy sauce
100g grated cheese - your choice

Instructions

1. In a skillet, heat 1 tbsp oil and fry the garlic until fragrant. Add ground beef, leek, carrot and cook, breaking it into crumbles over medium heat until the meat is no longer pink.
2. Add the ingredient A to season and let simmer for another few minutes.
3. Serve over hot rice and sprinkle with grated cheese.

© 2021 Copyright Dans la lune

April 30, 2018

Hamburger buns

Hamburger buns

Print this recipe

Persons

6

Prep Time

1 hour, 30 minutes

Total Time

1 hour, 30 minutes

Hamburger buns

Ingredients

210g all-purpose flour (or 200g/T55 and 10g/gluten flour)
70g bread flour or T65
185g water
25g sugar
5g salt
25g butter
30g sour cream or yogurt
10g whole milk powder
3g dry yeast
Some beaten egg
Some sesame to sprinkle

Instructions

1. Add all bread ingredients in the pan of your bread machine (as per manufacturer instructions). Select dough cycle and press start.
2. When the dough cycle is complete, remove and place it on a floured surface. Punch the dough down and cover it with a wet cloth. Take bench time for 15 to 20min.
3. Divide it into 6 pieces. Shape each piece into a round ball, then flatten to about 9 to 10cm across. Place the buns on a lightly greased mold or parchment-lined baking sheet, cover, and let rise for about 40 to 60 mins or the dough has doubled in volume.
4. Brush top of bus with beaten egg. Sprinkle sesame over the buns.
5. Bake in a preheated 180℃ oven for 13~15 minutes, or until golden. Remove from the oven and let it cool down on a wire rack.

© 2021 Copyright Dans la lune

April 22, 2018

Hijiki and tofu meatballs

Hijiki and tofu meatballs

Print this recipe

Persons

4

Hijiki and tofu meatballs

Ingredients

3 garlic cloves - finely chopped
25g fresh ginger - finely chopped
350g firm tofu
80g zha cai - finely chopped
350g ground beef

- Ingredient A -

1 tbsp sugar
1/2 tsp fine salt
1 tbsp soy sauce

- Ingredient B -

1/3 cup panko/bread crumbs
1 tbsp mayonnaise
1/2 tbsp ginger powder
1 tbsp mirin
10g hijiki - soak about 5 mins in water and drain
1 egg

For the sauce

2 tbsp bulgogi sauce / korean BBQ sauce
1 tbsp ketchup
1 tbsp tonkatsu or chuno sauce
1 tbsp mayonnaise

Instructions

1. Wrap the tofu with kitchen paper towels and put it in the microwave for 1 to 2 minutes to drain the water. Let it cool to room temperature and mash it in a bowl. Set aside.
2. In a frying-pan, heat 1 tbsp oil and fry garlic and ginger until aromatic. Then add zha cai and stir-fry for a few more minutes. Add the ingredient A to season. Let it cool to room temperature.
3. In a bowl add ground beef, the drained tofu from #1, zha cai from #2 and the ingredient B. Mix until well combined and sticky.
4. Shape into patties. In a skillet, heat 1 or 2 tbsp vegetable oil over medium-high heat. Place the patties and reduce the heat to low. Fry them on both sides until nicely brown or until cooked through. Cover and cook for another 5 mins.
Serve hot with the sauce!

© 2021 Copyright Dans la lune