Japanese Hamburg Steak (Hambagu) With Rich Sauce
Juicy Japanese hamburg steak patties with a glossy ketchup and Worcestershire sauce. A beloved home-style dinner made from ground beef in 35 minutes.
Published
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
Hambagu is the Japanese take on a hamburger patty, served without a bun and covered in a sweet, tangy sauce. Kneading the meat well and adding soaked panko keeps it juicy.
Ingredients
- 500 g (1.1 lb) ground beef (or half beef, half pork)
- 1 onion, finely chopped
- 40 g (½ cup) panko breadcrumbs
- 60 ml (¼ cup) milk
- 1 egg
- ½ tsp salt, pepper and a pinch of nutmeg
- 1 tbsp oil
- Sauce: 3 tbsp ketchup, 2 tbsp Worcestershire sauce, 2 tbsp water, 1 tbsp butter
Instructions
- Cook the onion in a little oil until soft and golden, then let it cool. Soak the panko in the milk.
- Mix the beef, onion, soaked panko, egg, salt, pepper and nutmeg and knead with your hands for 1–2 minutes until sticky.
- Shape into 4 oval patties about 2 cm thick, slapping each between your hands to push out air. Press a small dent in the center of each.
- Fry in the oil over medium heat for 3–4 minutes until browned, flip, add 2 tbsp water, cover and cook on low for 6–8 minutes until 71 °C (160 °F) inside.
- Remove the patties. Add the sauce ingredients to the pan, simmer for 1 minute and pour over the patties.
Nutrition per serving
- kcal
- 490
- Protein
- 25 g
- Carbs
- 15 g
- Fat
- 37 g
Tips
- The dent in the middle stops the patties puffing up as they cook.
- Serve with rice, a simple salad and miso soup for a classic Japanese set meal.
