Hi, I’m Francis, the host of this show "Cooking with Dog.
Hello. Today I am making my favorite hamburger.
I'm going to use a beef patty with a thick slice of tomato and lots of lettuce.
First, let's prepare the ingredients.
Cut two 1 cm (0.4") thick slices of tomato.
Lightly rinse the thinly sliced red onion to soften the pungency.
Remove and strain it with a mesh strainer.
Place the onion onto a paper towel and remove the excess water.
Chop one pickle into fine pieces.
As for the onion, chop it into fine pieces
so that it will blend well with the ground meat in the patties.
Next, let's make the hamburger patties.
Add the milk to the panko, Japanese breadcrumbs.
Stir to moisten.
Add 1/3 teaspoonful of salt and pepper to the ground beef.
Combine them as if you are squeezing the mixture.
Quickly distribute the salt evenly.
Then, add the panko moistened with the milk
and finely chopped onion.
Squeeze the mixture and mix in the onion thoroughly.
If the onion is on the surface of the meat,
that part will crack easily and the juices will flow out while cooking.
When they are roughly combined,
fold the mixture and continue until it becomes gooey.
Complete this process quickly,
otherwise the temperature of your hands will melt the fat
and make the meat too soft,
which makes it harder to shape the patties and reduces freshness.
Divide the mixture into two equal portions.
Then, roll each portion into a ball.
Let's shape the meat mixture into patties.
Put a relatively large amount of vegetable oil on your hands.
Then, remove the air inside the mixture
by tossing it from one hand to the other,
as if you are playing catch with it.
This will prevent the patties from cracking when cooked.
Shape the patty into a flat circle about 10 cm (3.9") in diameter
and smooth out the surface.
Place each patty onto a sheet of plastic wrap for easy removal.
Now, let's cook the patties.
Heat a frying pan and add a small amount of vegetable oil.
Thinly coat the pan with the oil.
Place the meat patties onto the pan
and lightly press to make them firmly attached.
Gently, so as not to create any cracks in the surface of the meat.
Occasionally rotate the pan to brown the patties evenly.
Cook on medium heat for about 2 minutes.
Then, slightly lift the patty to check the browning.
When they are browned thoroughly, gently flip them over.
Continue cooking for about 30 seconds.
Then, add 1 tablespoonful of water, cover immediately,
and cook on low heat for 3 more minutes.
Now, the water should almost evaporate,
and the flat patty should slightly puff up in the center.
Lightly press the surface with your fingertips.
If it has a firm, steady resistance, the inside should be cooked.
If you are worried about this method, pierce the patty with a bamboo skewer.
If only clear juices come out, it should be ready.
Turn off the burner and place the patties onto a plate.
Place the pan on the burner again.
If there is too much oil in the pan, wipe it off.
Next, let's make the sauce.
Combine the ketchup, tonkatsu sauce, and water.
Turn on the burner
and mix.
Finally, add the butter.
When the butter melts, turn off the heat.
Transfer the patties back to the pan.
Coat the meat with a generous amount of the sauce.
Now, the beef patties are ready.
Let's assemble Chef's favorite beef hamburger!
Cut the buns in half horizontally and toast them in the oven.
When they are lightly toasted, remove.
Spread butter on each cut generously.
This will keep the buns from absorbing the moisture
from the vegetables and sauce.
Spread the whole grain mustard on the bottom of the buns.
Arrange the shape of the loose-leaf lettuce leaves
and place them on the bun so that the frills show nicely.
Place the chopped pickle on top of the lettuce.
Layer the red onion
and then the slice of tomato in this order.
Then add the beef patty coated with the sauce
and cover it with a slice of cheddar cheese.
Finally, complete with the top part of the bun.
Skewer the hamburger with a bamboo stick
to keep them from falling apart and it is ready.
If the tonkatsu sauce isn't available,
you should season the meat with the salt and pepper only,
and pour your favorite thick dressing over the vegetables.
This is simple but also very delicious.
Francis, are you watching this?
This handmade Francis' flag is so cute, isn't it!
It's easier to eat if you put this in a hamburger wrapper.
For an alternative sauce, you can simmer red wine to evaporate the alcohol,
add ketchup and demi-glace and reduce the sauce.
Good luck in the kitchen!
Today, I am visiting a fishermen's cooperative's sales place
where you can grill and enjoy Hard Clams (Honbinosugai).
The direct sales place looks like this.
It's opening, it's opening!
The broth that comes out is salty, so you should throw it away the first time.
Wow, the meat is thick!
You can eat it when the broth inside the shell starts to boil.
It's starting to open up.
It's so big!
Looks hot.
Plump and juicy.
Mmm!
The freshly grilled hard clams were delicious!
It was fun to grill them by myself, and it was a good day.