Hamburg Steak (Hambāgu)

3 easy culinary tricks make this the juiciest Japanese hamburger steak.

Transform basic ingredients into the ultimate Japanese comfort food with this easy hamburg steak recipe. With tender patties dripping with flavorful juices and a luscious Japanese demi-glace sauce, this is an easy win that the whole family will love.

Course Main Course

Cuisine Japanese-Western

Keyword comfort food, hamburger

Level Beginner

Main Ingredient Beef

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 233kcal

Author Marc Matsumoto

Equipment

Ingredients

for hamburg steak

150 grams onion
100 grams cabbage
3 tablespoons sake
½ teaspoon salt
30 grams panko (½ cup)
3 tablespoons milk
2 tablespoons mayonnaise
10 grams powdered gelatin
¼ teaspoon black pepper
⅛ teaspoon nutmeg
500 grams lean ground beef
2 teaspoons vegetable oil

for hamburg steak sauce

¼ cup red wine
3 tablespoons ketchup
1 tablespoon oyster sauce
1 tablespoon Worcestershire sauce

Grams + US Cups - US Standard

Instructions

Put a pan on a scale and use the large holes of a cheese grater to grate in 150 grams onion, and 100 grams cabbage.
150 grams onion, 100 grams cabbage
Stir in 3 tablespoons sake and ½ teaspoon salt, then cover the pan with a lid. Bring the vegetable mixture to a boil over high heat and then reduce the heat to low. Steam the vegetables for 5 minutes.
3 tablespoons sake, ½ teaspoon salt
When the vegetables are done steaming, open the lid and check to see if there’s any liquid pooling at the bottom of the pan. If there is, continue cooking with the lid off until the excess liquid is gone (but the veggies are still juicy).
Once no liquid remains, transfer the vegetables to a bowl and let them cool to room temperature.
Make the panade by adding 30 grams panko, 3 tablespoons milk, 2 tablespoons mayonnaise, 10 grams powdered gelatin, ¼ teaspoon black pepper, and ⅛ teaspoon nutmeg to the bowl with the vegetables and stir well until the ingredients are distributed evenly.
30 grams panko, 3 tablespoons milk, 2 tablespoons mayonnaise, 10 grams powdered gelatin, ¼ teaspoon black pepper, ⅛ teaspoon nutmeg
Add 500 grams lean ground beef, and use chopsticks to marble the panade between the pieces of ground beef. The mixture should be crumbly.
500 grams lean ground beef
Divide the mixture into 6 even portions and shape the hamburg patties by tossing each portion between your hands with enough force to remove any air pockets in the mixture.
Once the patty is smooth and free of creases, gently shape it into an oval between your hands. Repeat with the remaining meat mixture.
Preheat a large non-stick frying pan over medium heat. Add the add 2 teaspoons vegetable oil to the pan and add the hamburg patties to the pan, leaving some space between each one (you may not be able to fit them all in the pan).
2 teaspoons vegetable oil
Fry the meat patties until well browned on one side (about 3 minutes), then flip and brown on the other side (another 2 minutes).
With a lid on standby, add ⅓ cup of water to the pan and quickly close the lid. Adjust the heat as needed to maintain a gentle stream of steam from the lid, and cook the patties for 5-6 minutes.
When the hamburg steaks are done, transfer them to a plate.
To make the hamburg steak sauce, add ¼ cup red wine to the pan and boil until it no longer smells like alcohol and it starts to thicken.
¼ cup red wine
Add 3 tablespoons ketchup, 1 tablespoon oyster sauce, and 1 tablespoon Worcestershire sauce, and boil the mixture while stirring until it forms a thick glossy sauce.
3 tablespoons ketchup, 1 tablespoon oyster sauce, 1 tablespoon Worcestershire sauce
Pour the sauce over the hamburg steaks and serve.

Video

Nutrition