Hambagu
Japanese Hamburger Steak
A beloved Yoshoku (Western-influenced Japanese cuisine) dish, Hambagu is a juicy, flavorful hamburger steak patty, typically served with a rich demi-glace sauce. It's a comforting and popular meal for all ages.
🧂 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
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
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
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
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
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
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
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.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.