Say hello to my Japanese Hamburg Steak recipe, also known as ‘hambagu’ steak! This delightful recipe combines ground pork and beef with seasonings to create juicy, flavorful hamburger patties. What makes it stand out is its simplicity and the use of all-natural, healthy ingredients, allowing you to savor the authentic taste of Japanese-style hamburger steak right in your kitchen, and it’s incredibly easy to prepare!
Why I Love This Recipe
I absolutely love this Japanese Hamburg Steak recipe because it captures all the flavors of Japanese fusion cuisine in one delectable dish! Crafted from a blend of ground pork and beef, I create a delightful fusion of flavors that brings both comfort and satisfaction to the table! The rich taste, complemented by a hint of sweetness from the demi-glace sauce, adds depth and character to the dish. For those who relish the savory goodness of hamburg steak with a touch of Japanese flair, I promise this recipe is a must-try!
What makes it even more special is that I utilizes the same authentic hamburg ingredients and techniques found in my Wafu Japanese Hamburger Steak, Menchi Katsu, and my Hawaiian-inspired Loco Moco dishes to delivery the same delicious hamburg steak directly to your kitchen! So, give it a try, and you’ll soon discover why this Japanese Hamburg Steak recipe is a family favorite in my house!
Ingredients
Ingredients
- 1/2 lbs Ground Pork – fat 20% preferred. Japanese patties use a 50/50 blend of ground beef and pork to keep the patties juicy.
- 1/2 lbs Ground Beef – fat 20% preferred. Japanese patties use a 50/50 blend of ground beef and pork to keep the patties juicy.
- 1/2 tbsp Butter – use salted or unsalted butter.
- 1 tbsp Onions – chopped yellow or brown.
- 1 Clove Garlic – grated using a hand grater.
- 2 tbsp Panko – panko bread crumbs.
- 1/2 tsp Salt – sea salt preferred.
- 1/8 tsp Black Pepper – ground.
- 1 Whole Egg – beaten.
- 1 1/2 Half & Half – can also use milk.
- 1/4 tsp Nutmeg – ground spice.
- 1 1/2 tbsp Butter – use salted or unsalted butter.
- 1/2 tsp Sweetener – use your preferred sweetener.
- 2 1/2 tbsp Red Wine – dry red wine.
- 2 tbsp Beef Broth – beef stock that comes in a can or tetra pack found at grocery stores.
- 4 1/2 tbsp Water – filtered water.
- 4 1/2 tbsp Ketchup – regular ketchup.
- 4 1/2 tbsp Worcestershire Sauce – premixed sauce found at grocery stores.
🍖 Ground Meat Note
Use a 50/50 blend of Ground Pork and Ground Beef with a minimum ratio of 90/10. This results in a juicy hamburger patty that avoids drying out.
Directions
☑ Before Getting Started
Before getting started, ensure you have a Large Frying Pan with a Flat Bottom. This will provide ample room to cook your hamburger patties evenly.
Step 1 In a medium sized skillet over medium-low heat, combine butter, red wine, beef broth, water, ketchup, sweetener, and Worcestershire sauce. Simmer this mixture for 6-8 minutes until it thickens.
Step 2 Begin by blending sautéed browned onions, grated garlic, and panko breadcrumbs. Add a combination of ground pork, ground beef, a pinch of salt, some black pepper, eggs, and a hint of nutmeg. Thoroughly mix these ingredients, shape them into patties, and use your thumb to create an indent in the middle on one side of each patty.
📄 Hamburger Recipe Notes
The Indent Helps Retain its Shape during cooking.
Step 3 Heat up a skillet with a touch of oil over medium heat. Place your patties in it, ensuring they’re covered, and let them cook for approximately 3-4 minutes per side.
🌡 Internal Temperature Check
Make sure the internal temperature reaches 165°F for safe and juicy consumption.
Step 4 Finally, pour the prepared demi-glace sauce over your Hamburg Steak.
Recipe Variation
For a Japanese classic using the same ‘hambagu’, replace the demi glace sauce with some Japanese Curry on top served with rice to create my Hamburger Curry!
Paring Recommendations
Serve your Japanese Hamburg Steak with a bowl of preferred rice to complement its savory flavors. Add a comforting bowl of Tofu Miso Soup for warmth and umami richness. Balance the dish with Asian Steamed Vegetables or a green salad tossed in Wafu Dressing or Miso Dressing for a well-rounded meal.
Frequently Asked Questions
Can I use ground chicken instead of ground pork or beef?
Yes, you can, but please note that using ground chicken will affect the flavor and texture of the hamburger steak.
How long does it take to cook the hamburg patties on each side?
It takes about 3-4 minutes per side when covered, but cooking times can vary. To ensure they are cooked thoroughly, use a thermometer to check the internal temperature.
How do I know if the hamburg patties are cooked thoroughly?
You can lightly press the patties down with a spatula and if the juices that come out are clear, they're ready. Alternatively, you can use a thermometer for precise confirmation.
Storage Tips
Store the hamburg steak and the demi-glace sauce separately in airtight containers in your fridge. The hamburg will stay fresh for about 3-5 days, while the flavorful demi-glace sauce can be enjoyed for up to 10-14 days. Place a damp paper towel over the hamburg steak and reheat it in the microwave. This will ensure that your leftovers will retain it’s juiciness while reheating.
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Watch How To Make It
Japanese Hamburg Steak
Ingredients
Hamburger
- 1/2 lb Ground Pork fat>20% preferred
- 1/2 lb Ground Beef fat>20% preferred
- 1/2 tbsp Butter
- 1 tbsp Chopped Onions
- 1 Clove Garlic
- 2 tbsp Panko
- 1/2 tsp Salt
- 1/8 tsp Black Pepper
- 1 Whole Egg
- 1 1/2 tbsp Half & Half
- 1/4 tsp Nutmeg
Demi-Glace Sauce
- 1 1/2 tbsp Butter
- 1/2 tsp Sweetener your preferred sweetener
- 2 1/2 tbsp Red Wine
- 2 tbsp Beef Broth
- 4 1/2 tbsp Water
- 4 1/2 tbsp Ketchup
- 4 1/2 tbsp Worcestershire Sauce
Instructions
- Gather all the ingredients.
- Dice onions. In a medium sized frying pan, add 1/2 tbsp butter on medium heat. Once butter is melted, add onion, cook until browned and set aside. Should take around 2-3 minutes.
- Grate garlic with a grater or a garlic press. Put into a large mixing bowl.
- In mixing bowl, add ground pork, ground beef, salt, pepper, egg, panko, half & half, nutmeg, cooked onions from step 2). Combine with hands until mixed well.
- Take 1/4 of the mix and throw from one hand to another while gently cupping the mix with the palm and hand forming a ball. Place the ball onto a plate and press down on it with the palm of your hand to form a patty. The patty should be around 1 inch thick. Afterwards, take your thumb and gently press and make an indent in the middle of the hamburger patty. This ensures the hamburger will retain it's shape during the cooking process (otherwise it will expand upwards).
- In a medium frying pan, add 1 1/2 tbsp butter, red wine, beef broth, water, ketchup, sweetener and Worcestershire sauce on medium-low heat. Mix and reduce until the sauce thickens. Should be around 6-8 minutes. Remove from heat once thickened.
- In a large frying pan, spray cooking oil and bring up to temperature on medium-high heat (about 2 minutes). Carefully place patties with indented side upwards, cover and cook for 3-4 minutes or until browned. Flip to the other side and repeat.
- Once hamburgers are done, transfer to a serving plate and pour demi-glace sauce on top. Best served with a side of vegetables.
Nutrition
*Values Based Per Serving
I’m a little confused by your carb counts. A tablespoon of regular ketchup has 4.5 g carb. That would mess up my whole day. Worcester has 3.3 csrb in Tbl. Can you explain?
Hi – I think it was calculated based on no sugar added ketchup. Also keep in mind this is the for the sauce only, and most likely, you won’t be using every drop of the sauce so the actual carb count will be much less.
This came out so delicious! My demi-glace did not turn out as dark as yours, but it tasted great. Cant wait to try more of your recipes!
Hey Tom! So glad you liked the recipe and thanks for the feedback!
yum yum yum. Really good. Thank you!
I made some changes because of lacking them in the house and it was still REALLY good. Changes I made were:
all ground beef
no salt/pepper because I just for didn’t read carefully or forgot
changed out cream for half and half
In the demiglace, I changed red wine for red wine vinegar. Thank you. Thank you. You guys are great!!
You are very welcome and love the enthusiasm!! Using pork & pork rinds would be more juicy compared to beef and no rinds. All the other subs are minor and wouldn’t make a noticeable impact in the final dish IMO. Either way, glad you enjoyed the recipe!!