Method

1. Add cooking oil to a frying pan, sauté chopped onions till soften and translucent. Set it aside to cool down.
2. Using a big mixing bowl, add in all the ingredients (except the 40ml of dashi stock). Mix evenly and divide into 4 portions, each about 150g. Form each portion into an oval-shaped patty. Lay on baking paper, cover with cling wrap and chill in the fridge for 30 minutes.
3. Add cooking oil to a flat pan, place beef patties in and pan-fry till one side is browned. Flip over to continue pan-frying the other side.
4. Pour in 40ml of dashi stock, cover with a lid and steam patties for another 3 minutes. Dish up the patties.
5. Pour the remaining liquid (50ml) into a measuring jug, and top up with 50ml dashi stock to form 100ml.
6. Using the same pan, add in butter, followed by HP sauce, ketchup and sugar. Stir to melt sugar and combine the sauces. Pour in the 100ml beef dashi, stir gently and simmer until gravy is reduced and has thickened slightly.
7. Place each beef hamburg onto a serving plate and pour 3 tablespoons of demi-glace sauce over it. Serve with your choice of carbohydrates and vegetables.

Recipe by Berlinda Goh