PROBLEM TO BE SOLVED: To provide a hamburger storing inside a soup mixed with a greatly large amount of meat juice, vegetable juice, and spices/seasoning, and having excellent palate feeling and a multilayer (3 layers-6 layers) structure allowing a sufficient amount of soup condensed with flavor and deliciousness to flow over from the inside when eating, and to provide a method for producing the hamburger.SOLUTION: This method for producing the hamburger comprises wrapping a core ingredient which is made of hamburger dough containing beef red meat, pork with much fat, and beef fat each ground to 7.5-8.5 mm, and frozen onion, with a middle ingredient which is made of a hamburger dough kneaded material containing beef red meat, pork with much fat, beef fat, raw onion and/or saute onion, and well kneaded. Furthermore, the method comprises wrapping the middle ingredient which wraps the core ingredient, with an external ingredient which is made of hamburger dough containing beef red meat, pork with much fat, and beef fat each ground to 4.5-5.5 mm, and raw onion and/or saute onion so as to make 3 layers, giving both the surfaces of the product burnt marks, and if necessary subjecting the product to steam oven treatment, and freezing the product.COPYRIGHT: (C)2008,JPO&INPIT【課題】内部に極めて多くの量の肉汁や野菜のジュースや香辛料・調味料が混ざりあったスープを蓄え、喫食時に内部から風味や旨味が凝縮された十分な量のスープが溢れ出す多層(三層乃至六層)構造の食感に優れたハンバーグ及びその製造方法を提供すること。【解決手段】それぞれ7.5~8.5mm目に挽いた牛赤身肉、脂肪分の多い豚肉、牛脂と、凍結タマネギとを含むハンバーグ生地からなる芯具材を、牛赤身肉、脂肪分の多い豚肉、牛脂と、生タマネギ又は/及びソテータマネギとを含み、よく練ったハンバーグ生地混練物からなる中間具材で包み、かかる芯具材を包んだ中間具材を、それぞれ4.5~5.5mm目に挽いた牛赤身肉、脂肪分の多い豚肉、牛脂と、生タマネギ又は/及びソテータマネギとを含むハンバーグ生地からなる外具材で包み込むように三層に成形し、両面に焼き目を施こした後、必要に応じてスチームオーブン処理し、冷凍してハンバーグを製造する。【選択図】なし
