Easy Hambagu Recipe - Japanese Hamburger Steak

A spoon pours homemade demi-glace sauce over a hamburg.

Easy Hambagu Recipe - Japanese Hamburger Steak

Try this irresistibly juicy and tender Japanese hamburger steak recipe (hambagu). Stuffed with cheese and slathered in a quick and easy demi-glace sauce, get dinner on the table in under 20 mins!

Course Dinner

Cuisine Japanese

Prep Time 5

Cook Time 12

Total Time 17

Servings hamburger steaks

Calories 457kcal

Author Wandercooks

Cost $15

Equipment

Ingredients

For the patties

500 g beef mince sub pork and beef mix
1 onion grated
1/2 cup panko bread crumbs
¼ cup milk
½ tsp salt
½ tsp pepper
¼ tsp nutmeg
¼ cup water for steaming when cooking

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

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 - Uncooked hambagu will keep in an air-tight container in the fridge for a day or two, or in the freezer for a month. Cooked patties will last 2-3 days in the fridge, or can be frozen for up to 2 months in an air-tight container.

Nutrition