35mJapanese Mushroom Skillet Patty
A skillet-cooked Japanese-style ground beef patty mixed with cremini mushrooms, yellow onion, panko, egg, and soy sauce. A light soy glaze finishes the patties with savory mushroom flavor.
- Cuisine
- Japanese
- Energy
- 390 calories per serving
- Protein
- 24.7 g per serving
- Carbs
- 11.9 g per serving
- Fat
- 28.1 g per serving
- Sodium
- 1070 mg per serving
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- ground beef-1 lb
- cremini mushrooms-8 oz
- yellow onion-0.5 cups
- panko breadcrumbs-0.5 cups
- large egg-1 count
- soy sauce-3 tbsp
- water-2 tbsp
- vegetable oil-1 tbsp
- granulated sugar-1 tsp
- kosher salt-0.5 tsp
- ground black pepper-0.25 tsp
Finely chop the cremini mushrooms and finely chop the yellow onion; measure the panko breadcrumbs, soy sauce, water, sugar, salt, and pepper.
Keep the chef’s knife blade angled away from your fingers while finely chopping.
Heat the large skillet over medium heat. Add 2 teaspoons vegetable oil, then cook the mushrooms and onion with the salt and pepper for 5 to 7 minutes, until softened and the mushroom moisture mostly evaporates.
Keep the skillet handle turned inward and use caution around the hot pan.
Transfer the mushroom mixture to the mixing bowl and let it cool until warm, not hot, about 5 to 10 minutes. Add ground beef, panko, egg, and 2 tablespoons soy sauce; mix gently until just combined.
Wash hands, utensils, and surfaces after handling raw beef and egg.
Shape the mixture into 4 oval patties, each about 3/4 inch thick. Press a shallow dimple in the center of each patty to help it cook evenly.
Do not reuse any plate or surface that held raw patties unless it has been washed thoroughly.
Return the skillet to medium heat. The skillet should have a light film of oil or fat; if it looks dry, add the remaining 1 teaspoon vegetable oil. Add the patties. Cook for 4 to 5 minutes on the first side, then flip and cook for 4 to 5 minutes on the second side, until well browned.
Use the spatula to flip patties away from you to reduce hot fat splatter.
Stir together the remaining 1 tablespoon soy sauce, water, and sugar. Pour around the patties and simmer for 2 to 3 minutes, spooning the glaze over the patties until glossy and lightly reduced.
Pour the glaze carefully around the hot patties to avoid steam and splatter.
Check that the center of each patty reaches 160°F. If any patty is below 160°F, continue cooking over medium-low heat, turning as needed, and recheck before serving. Remove from the skillet and serve while hot and juicy.
Cook ground beef patties to an internal temperature of 160°F before serving.
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