Create the most juicy and tender Japanese hamburger steaks, stuffed with cheese to make them even more epic. Topped with a quick homemade demi-glace hambāgu sauce, get this dinner on the table in under 20 minutes.
In This Post You’ll Learn
Why We Love This
Japanese hamburger steaks can be batch cooked to feed the whole family, or cooked and then frozen for when you don’t feel like cooking.
Serve with steamed veggies or rice for a quick and easy dinner recipe, or pop them in a burger bun for a classic homemade takeaway version.
Related: Beef Rissoles / Japanese Style Burgers
What are the best sauces to serve with Japanese hamburg?
Sarah’s Easy Homemade Demi-glace Steak Sauce
An easy red wine deglaze seasoned with Worcestershire sauce and tomato sauce (see recipe card below).
Other great options are:
Ponzu sauce – Japanese citrus soy sauce.
Tonkatsu sauce – A homemade take on a classic Japanese restaurant sauce, infused with extra flavour from ground toasted sesame seeds.
Takoyaki sauce – A great all rounder sauce, like a slighter tangier Worcestershire sauce.
Okonomiyaki sauce – This sauce goes just as well on hamburger steaks as it does on okonomiyaki! Pair with Kewpie mayo for an even better combo.
See our full guide for more easy homemade Japanese sauces!
What are Japanese Hamburger Steaks?
Japanese hamburgers (hambagu / ハンバーグ) are a type of beef patty or hamburger ‘steak’ made with ground meat.
Also known as a hamburg steak, they’re a classic example of yoshoku – Japanese adaptations of Western cuisine.
In Japan, hamburger steaks are usually served without buns. Instead, they’re plated up with Western style sides like steamed veggies or buttered corn. Other times they are served with sushi rice, miso soup and/or a side salad such as wafu salad.
A popular variation is known as cheese hambagu, topped or stuffed with a melty cheese such as cheddar or gruyere that melts inside the burger as it cooks.
One of our favourite places to enjoy this dish in Japan is at 1 Pound Steak & Hamburg Takeru Fukushima, in Fukushima district, a short 10 minute walk from Osaka station. Also, their Takeru Spice Seasoning is the BEST! Our whole family makes us buy a stack whenever we go back.
P.S. Looking for a vegan friendly alternative? Try ganmodoki tofu patties!
What You’ll Need
- Beef Mince – Any grade works fine. We like a little more fat in our patties, so we use lower grades. You can also sub with a mix of ground pork and beef. Experiment with different ratios to see what works for you.
- Onion – We love the extra flavour from grated or finely chopped onion. Sub with a tsp of onion powder or leave it out if you prefer.
- Panko Breadcrumbs + Milk – This combo keeps the burgers tender and juicy even if you accidentally overcook them! Panko (Japanese breadcrumbs) work great, sub with regular breadcrumbs if you need. You can also sub milk with water or a nut milk if you prefer.
- Seasonings – You’ll need salt, pepper and nutmeg.
- Demi-glace Sauce – This is a shortcut version or homemade Japanese way to make a quick hamburg sauce using red wine, tomato sauce / ketchup and Worcestershire sauce. By deglazing the pan with the mix, it combines with the leftover beef juices for a flavourful sauce you’ll love.
How to Make Hambāgu
First, gather your ingredients: See recipe card below for measurements.
- Pour panko breadcrumbs and milk into a large mixing bowl. Mix and allow the panko to soften for 30 seconds or so. Add in the grated onion and mix again, softening the panko even further.
- Add beef mince and season with salt, pepper and nutmeg. Mix well with your hands until well combined.
- Divide meat mixture into 4 equal portions and shape into rough ball shapes.
- Optional – Place a piece of cheese in the middle of each hamburger patty
- Throw each patty between your hands 10-15 times to get the air out and create a smooth, dense patty. Neatly shape into a thick round or oval patty, around 1 inch thick. Note: They will shrink when cooking, so shape them a little wider than you think!
- Place the patties into a large non-stick frying pan over medium heat (no oil required!). Fry 3 minutes per side.
- Next pour in your water and cover with a lid to steam for 3 minutes. Remove the lid and continue cooking for a couple more minutes until the water has evaporated. Remove the hamburger steaks and allow them to rest.
- In the same pan, pour in the red wine, tomato sauce / ketchup and Worcestershire sauce. Stir continuously to deglaze the pan, until the sauce thickens, around 2-3 minutes.
Wandercook’s Tips
- Patties – Take your time when forming the patties to get as much air out as possible. This is the key to creating the firm yet juicy texture in the cooked burger patties.
- Storage – Uncooked hambagu will keep in an air-tight container in the fridge for a day or two, or in the freezer for a month. If cooked, they’ll last 2-3 days in the fridge, or can be frozen for up to 2 months in an air-tight container.
FAQs
– Grated daikon with perilla leaf / shiso leaf
– Sunny-side up egg
– Homemade pasta sauce
– Japanese curry
– Steamed vegetables – such as broccoli, carrot and corn
– Hot potato chips, french fries or wedges
Unlike some Western style hamburgers, Japanese hamburg are usually described as having a soft, juicy and plump texture from the combination of milk-soaked panko crumbs and steaming the patty when cooking. It literally melts in your mouth!
Variations
- Garnish Ideas – Serve with shichimi togarashi, kewpie mayo, karashi mustard, gomashio sesame salt or finely sliced spring onion / green onion.
- Fry in Sesame Oil – Add a few drops of sesame oil when cooking the patties for extra flavour.
- Crumbed Hambagu – Also known as menchi katsu! Crumb the hambagu in extra panko or sesame seeds before cooking.
- Cook on the Grill – They’re amazing on a regular BBQ or a Japanese style hibachi for yakiniku at home.
- Hambagu Kare – Serve it on top of Japanese Beef Curry.
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★ Did you make this recipe? Please leave a comment and a star rating below!
Ingredients
For the patties
Optional
- ¼ cup cheddar cheese cut into 4 chunky slices, to stuff in the middle of the hamburgers
For the sauce
- 3/4 cup red wine sub water and 1 tbsp soy sauce for non-alcoholic
- 4 tbsp tomato sauce / ketchup
- 2 tbsp Worcestershire sauce
Instructions
For the hamburger steaks
- Pour panko breadcrumbs and milk into a large mixing bowl. Mix and allow the panko to soften for 30 seconds or so. Add in the grated onion and mix again, softening the panko even further.1 onion, 1/2 cup panko bread crumbs, ¼ cup milk
- Add beef mince and season with salt, pepper and nutmeg. Mix well with your hands until well combined.500 g beef mince, ½ tsp pepper, ¼ tsp nutmeg, ½ tsp salt
- Divide meat mixture into 4 equal portions and shape into rough ball shapes.
- Optional – Place a piece of cheese in the middle of each hamburger patty.¼ cup cheddar cheese
- Throw each patty between your hands 10-15 times to get the air out and create a smooth, dense patty. Neatly shape into a thick round or oval patty, around 1 inch thick. Note: They will shrink when cooking, so shape them a little wider than you think!
- Place the patties into a large non-stick frying pan over medium heat (no oil required!). Fry 3 minutes per side.
- Next pour in your water and cover with a lid to steam for 3 minutes. Remove the lid and continue cooking for a couple more minutes until the water has evaporated.¼ cup water
- Remove the hamburger steaks and allow them to rest.
For the sauce
- In the same pan, pour in the red wine, tomato sauce / ketchup and Worcestershire sauce. Stir continuously to deglaze the pan, until the sauce thickens, around 2-3 minutes.3/4 cup red wine, 4 tbsp tomato sauce / ketchup, 2 tbsp Worcestershire sauce
To serve
- Serve up with Western style sides such as buttered corn, shredded lettuce, cherry tomatoes, steamed veggies (think broccoli, carrot, bean sprouts) or hot fries, french fries or wedges.
- Alternatively serve on a bowl of rice with a fried egg on top.
Video
Recipe Notes
- Patties – Take your time when forming the patties to get as much air out as possible. This is the key to creating the firm yet juicy texture in the cooked burger patties.
- Storage – If uncooked, will keep in an air-tight container in the fridge for a day or two or freezer for a month. If cooked, will last 2-3 days in the fridge, or freeze for up to 2 months in an air-tight container.
- Garnish Ideas – Serve with shichimi togarashi, kewpie mayo, karashi mustard, gomashio sesame salt or finely sliced spring onion / green onion.
- Fry in Sesame Oil – Add a few drops of sesame oil when cooking the patties for extra flavour.
Nutrition
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