Menchi Katsu (Japanese Fried Hamburgers)

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
from TabiEats

Meat patties
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

Coating
flour
1 egg, beaten
Panko

Side dish
thinly shredded cabbage
rice
sliced tomatoes

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.

11 thoughts on “Menchi Katsu (Japanese Fried Hamburgers)

  1. Looks like a fantastic meal. I like how different cuisines often remind of something else from another cuisine. I mean, I see a lot of Chinese noodle dishes when I’m told about Italian pasta dishes 😃

    1. Thank you. I’m learning more about the Japanese cuisine but sadly, not experiencing the full gamut as I’m not fond of pickles/pickled veggies which is a key component of almost every meal.

      I’m going to try to explore the dessert menu in the future. 🙂

      1. I have read your posts with recipes you mention here, and they are lovely. I just doubt that I can reproduce them in a non-dairy sugar free gluten free world I live in. Thank you for the link, looks like a great resource, will explore.

  2. My Mom was a good cook but her fasirt was so dry, it really turned me off. When my cousin and his wife visited in 2015, I made burgers for a street party and she pulled up her nose until she tried one! Her initial reaction made me believe that all fasirt was dry. I’ll have to give it a try next time I make burgers. The Japanese versions sound tasty too. Thank

    1. For what sounds like a relatively simple dish … seasoned ground beef that’s fried … hamburgers are actually more complicated than imagined. And there are many variations. I hope your next foray has a tasty result. 🙂

    1. Thank you for your kind comment. I have to admit that I’ve been making a number of Japanese dishes/items for their simplicity esp when cooking for one or two people.

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