Some years ago, I made the Hungarian fried burgers/patties/balls called “fasirt”. These panko breaded and fried Japanese hamburgers, or “menchi katsu”, reminded me of them. They’re flavourful and the coating seals in the moisture making for a juicy patty.
I found the idea and basic recipe for these burgers on my favourite Japanese Youtube channel, TabiEats. I’ll post my rewritten version of the recipe at the bottom of the page.
Menchi Katsu – serves 2-3
150 gm onion, diced, sauteed and cooled
300 gm ground beef, pork or a mixture of the two
1/3 tsp salt
1 tbsp Worchestershire sauce
1 tbsp ketchup
pinch nutmeg, reduces smell of pork
couple of pinches of black pepper
1 egg, beaten
thinly shredded cabbage
Combine ground beef with everything, except the sauteed onion, by hand until sticky. It will be a very soft mixture. Add the onions. Mix again for 3-5 minutes. If it seems too wet, you can add a bit of bread crumb but it shouldn’t be necessary.
Shape into 4-6 evenly sized patties. If the meat mixture is very sticky, you may oil your hands lightly to prevent that. Throw the meat patty from one hand to the other to firm up the patty by eliminating excess air.
Coat with flour (be gentle so the patty doesn’t fall apart), dip into beaten egg to coat and then generously roll in the Panko bread crumbs.
Shallow fry at 350 deg F about 2 1/2 min on each side.
(Strain and reuse the oil for stir frying.)
Serve with tonkatsu sauce, as part of a complete meal or “set”, or include in a bento lunch.
Delicious with a bowl of miso soup, a side of ramen noodles and steamed broccoli.