Japanese Hambagu with Demi-Glace

Step 1

Pour 2 tablespoons of milk into a small bowl, then stir in the panko breadcrumbs and let sit for 30 seconds until the breadcrumbs absorb the milk and look like wet sand.

Step 2

Place 0.5 pounds of ground beef into a medium bowl, then add the milk-soaked breadcrumb mixture, 0.25 teaspoons of salt, and a pinch of pepper.

Step 3

Mix gently with your fingers until just combined — do not overmix, or the patties will be tough. Divide the mixture in half and shape each half into a patty about 0.75 inches thick and 3 inches across, with a shallow dent in the center using your thumb.

Step 4

Place a 10-inch skillet over medium-high heat and add 1 tablespoon of butter, swirling to coat the pan evenly, until the butter melts and foams, about 60 seconds.

Step 5

Carefully place both patties into the hot skillet and listen for a steady sizzle. Do not move them for 4 minutes, until the bottoms are dark golden brown.

Step 6

Flip each patty using a spatula and cook for another 3 minutes on the second side, until cooked through and the meat springs back when pressed gently with your fingertip.

Step 7

Move the patties to the side of the skillet (do not remove them). Pour 0.5 cups of water into the empty space of the pan, then stir in 2 tablespoons of demi-glace paste, scraping up any stuck-on brown bits from the bottom.

Step 8

Simmer over medium-high heat for 2 minutes, stirring often, until the sauce turns glossy and dark and coats the back of a spoon. The sauce should smell rich and beefy.

Step 9

Slide each hambagu patty onto a plate and pour the demi-glace sauce equally over the top of each patty, allowing it to pool on the plate beneath.