Hambagu (Japanese Hamburger Steak)

🧂 Ingredients

• 400 g Ground beef and pork mixture(A 70/30 or 80/20 lean-to-fat ratio is ideal for juiciness.)
• 1/2 medium Yellow onion(Finely minced for even distribution and texture.)
• 1 large Egg(Room temperature is best for incorporation.)
• 30 g Panko breadcrumbs(Japanese breadcrumbs provide a lighter, crispier texture.)
• 3 tbsp Milk(Helps to soften the panko and bind the mixture.)
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• pinch Nutmeg(Optional, but adds a classic depth of flavor.)
• 1 tbsp Vegetable oil or butter(For sautéing the onions and searing the patties.)
• 200 ml Demi-glace sauce(Store-bought or homemade. Can be thinned with a little water or broth if too thick.)
• for serving Cooked rice(Steamed Japanese short-grain rice is traditional.)

👨‍🍳 Instructions

1. 1

   Prepare the aromatics: Finely mince the half yellow onion. Heat 1/2 tbsp of vegetable oil or butter in a small skillet over medium heat. Add the minced onion and sauté until softened and translucent, about 5-7 minutes. Do not brown. Transfer the sautéed onion to a small bowl and let it cool completely.

   ⏱️ 8 minutes
2. 2

   Prepare the binder: In a separate small bowl, combine the panko breadcrumbs and milk. Let it sit for a few minutes to allow the panko to absorb the milk.

   ⏱️ 2 minutes
3. 3

   Mix the meat mixture: In a large bowl, combine the ground beef and pork mixture, the cooled sautéed onion, the egg, the milk-soaked panko, salt, pepper, and nutmeg (if using). Mix gently with your hands until just combined. Be careful not to overmix, as this can make the patties tough. For a smoother, juicier texture, you can knead the mixture lightly for about 1-2 minutes until it becomes slightly sticky.

   ⏱️ 5 minutes
4. 4

   Form the patties: Divide the meat mixture into 4 equal portions. Gently shape each portion into a round patty, about 1.5-2 cm (about 3/4 inch) thick. Press your thumb firmly into the center of each patty to create a slight indentation. This dimple helps to prevent the patties from puffing up into a dome shape during cooking, ensuring they cook evenly.

   ⏱️ 5 minutes
5. 5

   Cook the hambagu: Heat the remaining 1/2 tbsp of vegetable oil or butter in a large skillet over medium-high heat. Carefully place the patties in the hot skillet. Sear for about 3-4 minutes per side, until nicely browned. Reduce the heat to medium-low, cover the skillet, and continue to cook for another 8-10 minutes, or until the patties are cooked through. The internal temperature should reach 71°C (160°F).

   ⏱️ 15-18 minutes
6. 6

   Prepare the sauce: While the patties are steaming, gently warm the demi-glace sauce in a small saucepan over low heat. Do not boil. If the sauce is too thick, you can add a tablespoon or two of water or beef broth to reach your desired consistency.

   ⏱️ 3 minutes
7. 7

   Serve: Plate the cooked hambagu patties. Spoon a generous amount of warm demi-glace sauce over each patty. Serve immediately with steamed rice and your favorite side dishes, such as a simple green salad or steamed vegetables.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The dimple in the center of the patty is crucial for even cooking and preventing it from bulging.
• ✓Avoid overmixing the meat mixture; gentle handling results in a more tender and juicy texture.
• ✓For an extra layer of flavor, you can add a splash of Worcestershire sauce or ketchup to the demi-glace.
• ✓This dish is a favorite among children due to its mild flavor and familiar format.

🔄 Variations

• Add a slice of cheese (like cheddar or mozzarella) on top of the patty during the last few minutes of cooking, allowing it to melt.
• Create a Wafu-style Hambagu by serving with a ponzu-based sauce, grated daikon radish, and a garnish of chopped green onions.

🥗 Nutrition

Per serving