Hambagu - Japanese Hamburger Steak

Hambagu - Japanese Hamburger Steak

The Delicious Recipe for Japanese Hamburger Steak

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4.88/5 (25)

Prep Time: 20

Cook Time: 20

Total Time: 40

Course: Main course

Cuisine: Japanese

Servings: people

Calories: 341kcal

Author: Marc Winer

Ingredients

For the meat

130 g of beef ground, use at least 15% fat content
70 g of pork ground, use a cut with at least 30% fat content like pork belly
100 g of onion very finely minced
10 g of butter salt
10 g of panko breadcrumbs
1 egg
0.5 teaspoon salt
0.5 teaspoon pepper
0.25 teaspoon of nutmeg powdered

For the hambagu sauce

3 tablespoons of red wine
3 tablespoons ketchup
3 tablespoons of Worcestershire sauce
1 teaspoon light soy sauce
1 teaspoon of sugar
10 g of butter salt
1 tablespoon neutral oil

For the side dish

A bit of salad
Grated carrots

For the garnish

Dried parsley

US Customary - Metric

Procédé

Heat a pan over medium heat and melt the butter, add the onion and sauté until golden, then remove from heat and let cool
100 g of onion, 10 g of butter
Put the ground beef and pork in a bowl and mix well, add the panko, “egg, salt, pepper, and nutmeg, then mix until” you get a sticky texture
130 g of beef, 70 g of pork, 10 g of panko breadcrumbs, 1 egg, 0.5 teaspoon salt, 0.5 teaspoon pepper, 0.25 teaspoon of nutmeg
Add the cooled onions to the meat and mix well
Divide into equal portions and shape into oval patties
Heat a pan over medium heat with oil, add the meat patties and brown them on both sides
Cover and cook on low heat for about 3 minutes until cooked through, then remove and set aside
In the same pan, add the sauce ingredients and mix, heat over medium heat for about 3 minutes until the sauce thickens, then remove from heat
3 tablespoons of red wine, 3 tablespoons ketchup, 3 tablespoons of Worcestershire sauce, 1 teaspoon light soy sauce, 1 teaspoon of sugar, 10 g of butter, 1 tablespoon neutral oil
Arrange the side dishes on a plate, place the meat patties, pour the sauce over them, and sprinkle with dried parsley
A bit of salad, Grated carrots, Dried parsley

Notes

We want firm patties that don't fall apart during cooking, and that's not always guaranteed even if we cross our fingers. Here's a little trick to maximize your chances: when shaping the patties, toss the meat mixture from your left hand to your right hand several times. It may seem funny, but it's quite practical.

This helps release the air inside the meat and limit cracking during cooking.

Nutrition

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