Teriyaki Burger Steak and Buttery Veggies
with Garlic Steamed Jasmine Rice
Hamburg Steak, also known as Hambāgu, is the Japanese version of Hamburger Steak. We're serving it with the typical steamed rice instead of burger buns for the true Japanese experience. Cloaked in a sticky DIY teriyaki sauce, its a meal the whole family will be raving about!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
¾ cup
Jasmine Rice
227 g
Broccoli
1 unit(s)
Sweet Bell Pepper
56 g
Carrot, julienned
2 unit(s)
Green Onion
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy May contain Crustaceans, Sesame, Fish, Wheat, Milk, Gluten, Sulphites, Egg, Mustard)
1 tbsp
Garlic Puree
(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
9 g
Sesame Seeds
(Contains Sesame May contain Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts)
⅓ cup
Panko Breadcrumbs
(Contains Wheat May contain Wheat, Gluten)
9 g
Cornstarch
(May contain Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
1 tbsp
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
Not included in your delivery
tbsp
Unsalted Butter*
(Contains Milk)
tbsp
Oil*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Cooking Steps
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add carrots, half the garlic puree, 1 1/4 cup (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
- Meanwhile, cut broccoli into bite-sized pieces.
- Core, then cut pepper into 1/2-inch pieces.
- Add rice to the boiling water, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-15 min. Remove from heat. Set aside, still covered.
- To an unlined baking sheet, add broccoli, peppers and 1 tbsp oil and 1 tbsp water. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil and 1 tbsp water per sheet.)Season with salt and pepper. Toss to mix.
- Roast in the middle of the oven for 16-20 min, stirring halfway until veggies are tender-crisp and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Thinly slice green onions, keeping greens and whites separate.
- To a medium bowl, add soy-mirin blend, brown sugar and 2 tbsp ( 1/4 cup) water. Stir to mix.
- To a large bowl, add beef, panko, green onion whites, remaining garlic puree and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine. Form mixture into 2 (4) five-inch-wide.
- Sprinkle cornstarch all over patties.
- Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then patties. (NOTE: Don't crowd the pan; cook patties in 2 batches if needed.) Pan-fry until cooked through, 4-5 min per side.**
- Add sauce mixture to pan and swirl to coat patties. Cook, swirling pan occasionaly until sauce thickens slightly, 1-2 min.
- Fluff rice with fork. Stir in half the sesame seeds.
- Divide rice,veggies and patties between plates.
- Spoon remaining sauce from pan over patties.
- Sprinkle remaining green onions and remaining sesame seeds overtop.