You're welcome Felix! the fastest way to speed up cooling it down is to spread the onions around a metal bowl and then submerge the bottom of the bowl in a large bowl of cold water.

Thanks Marc! There is so much to learn. Maybe I will put the hot onion in the fridge before adding other ingredients.

Happy to hear you enjoyed it Felix! It's best to let the onions cool first because 1) it will melt the fat in the ground meat making it harder to shape 2) if you plan to make the patties and store them in the fridge it's not ideal to heat the meat up once without fully cooking it. That being said it sounds like you managed to shape the patties so it's not the end of the world.

In reply to Marc Matsumoto.

Thanks so much Marc. I just tried. It's too delicious. I was going to meal prep 8 patties but ended up with 5 only.
How does the temperature matter if I did not wait for the onion to cool off? If it is important, should I put the mixture back to fridge if it gets too warm? Coz I live in Cairns and the onion can stay hot for a long time.

Hi Felix, cooking is about the ratio of ingredients. If you reduce the main ingredient and increase an ingredient intended to add fat, you're going to end up with a mixture thats greasy and it may not even hold together. Since you're reducing the amount of beef by about 20% I'd recommend reducing the quantity of all the other ingredients by about 20%.

Hi Marii, I don't recommend it. Cooking sake often contains salt, MSG and preservatives. The salt is added to make it undrinkable so they can avoid alcohol taxes, but it throws the salt content of recipes off. Unless the recipe specifically calls for "cooking sake" it should not be used.

In reply to William Bishop.

Hi, can I use cooking sake??

Hi William, yes make this recipe instead: https://norecipes.com/hamburg-steak-hambagu/ If you want to do teriyaki sauce, you can make the patty from the other recipe and use the sauce from this one.