The Ultimate 'Plum' Hanbagu

I decided to use the earlier baked Pan de Sal for hamburgers. Yes hamburgers (erm, fingers crossed I don't offend any customary traditions by doing so!!!).

But I must say they were the 'perfect' combination as the Filipino 'salty buns' were slightly crusty compared to the normal soft commercial buns.

For a AWEsome burger, not only do you need a great burger bun but also a good meat patty. So when I saw the recipe at HHB, I just knew the technique described there would ensure that I get the perfect juicy hamburger!!! You know how it is, dry and overcooked meat patties - can't be saved, even with a great bun.


Japanese hamburger recipe
Adapted from HHB

About 400g plus ground beef (preferably not too lean)
1 onion, finely chopped and sautéed with some butter
1 egg, beaten
1/2 tsp salt
4 tbsp breadcrumbs (or more depending how 'wet' your mixture is)
3 tbsp milk
1/4 cup of finely grated parmesan cheese
Herbs added a little mint, oregano and dill (adjust accordingly to what you like)

Garnishing – salad leaves, raw onions, pickles, cheese, cucumber and tomato

Sauces – mustard, ketchup, mayonnaise, tartar sauce or a combination of all!! :)

1. Mix all ingredients together.
   
   
2. Divide meat mixture equally into 5 and shape into round patties with hand.
   
3. Refrigerate patties covered for at least 45 min or until you ready to cook them.
   
4. Pan fry with a little oil 1-2 min one side over medium heat.
   
5. Turn over and lower heat and fry for 7-8 mins with lid on. Check meat are evenly brown and if require, check doneness of meat.
   
6. Butter buns both side and pan fry lightly for 1-2 mins (optional).
   
7. Place cheese on top of bun followed by the cooked burger.
   
   
8. Serve garnished with vegetables and sauces according to your taste or liking.
   
   
   

   Side note - Best to flatten the hamburger meat more (but need to adjust cooking time accordingly then). Next time, will create the home gourmet version of the 'Big Mac' with two meat patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun. Mine were on the plum side (even though I was quite pleased with them) - but can be a little intimidating, unless you have a big mouth!!! But then, that's why its called the 'ultimate' isn't it?? Ha ha

Pan de Sal (Filipino Salted Bread)

Delighted with my earlier success, I decided to try another bread roll from Jude's blog. Although the mini buns are called 'salty' bread, they are actually far from it.

I didn't shape them the traditional way - though I thought they look really unique! You can tell I just love bite-size buns!!

I also like the fact that I could prep them a day earlier and then bake them straight from the fridge into the oven - like magic, as Master Prince remarked!!! Well almost anyway :)

Mine turned out a slightly crusty on the outside but soft on the inside - perfect for what I plan to use them for. I won't spoil the surprise, so stay tuned to my next post. Ha ha

In the meantime, would you like to take a guess - it is quite obvious!!! Lolz

Piled up high.

All waiting quietly in a circle.

Side note - Remember to dust the pan with some breadcrumbs (more authentic look and feel) or flour as you certainly don't want the dough sticking as it retards in the fridge!!