Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, hanpen burgers. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Hanpen Burgers is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Hanpen Burgers is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have hanpen burgers using 10 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Hanpen Burgers:
- Prepare Hanpen burgers
- Get 1 Hanpen
- Prepare 50 grams Finely chopped onion
- Prepare 2 tsp each Katakuriko, toasted sesame seeds
- Make ready 1 Salt and pepper
- Get 1 Sesame oil
- Make ready Umeboshi sauce
- Prepare 2 large sweet ones Umeboshi
- Prepare 1/2 tbsp each Vinegar, sugar
- Prepare 3 leaves Finely shredded shiso leaves (if you have them)
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Instructions to make Hanpen Burgers:
- Combine all the umeboshi sauce ingredients (pit the umeboshi plums and chop them up into paste first).
- Put all the hanpen burger ingredients into a bowl. Mix and knead well while mashing up the hanpen.
- Heat sesame oil in a pan. Form patties with the mixture from Step 2, and brown the patties on each side.
- Serve the burgers on a plate with the sauce from Step 1. Garnish with shredded shiso leaves.
- For bentos: I made small burgers, brushed them with yakiniku sauce from a bottle, and skewered them.
- Note: I used 60 g hanpen from a pack of 2.
- Note 2: You could also double the amount and use a 120 g slab of hanpen.
- Variation: Divide the burger mix into bite sized portions, and wrap around a square of processed cheese.
- Variation, continued: Bake the cheese-wrapped balls in a toaster oven until golden brown. If the cheese is too big it will melt out so be careful. (See the bottom ball…) These are delicious even without sauce.
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