Japanese Hamburger Steak (Hambagu) Recipe
This Japanese Hamburger Steak (Hambagu) is a delicious and juicy dish made with a blend of ground beef and pork, served with a rich red wine reduction sauce. Perfect for a weeknight dinner or a special occasion, this recipe is easy to follow and packed with authentic Japanese flavors.
Ingredients
For the Hambagu Patties:
- ½ onion finely minced
- 1 Tbsp neutral oil like canola or vegetable oil
- ¾ lb ground beef
- ½ tsp kosher salt
- Freshly ground black pepper
- ½ tsp nutmeg just a pinch if you’re sensitive to the flavor
- ⅓ cup panko breadcrumbs
- 2 Tbsp milk or a non-dairy alternative
- 1 large egg
For Cooking the Hambagu:
- 1 Tbsp neutral oil
- 3 Tbsp red wine or substitute with beef/chicken stock
For the Red Wine Reduction Sauce:
- 1 Tbsp unsalted butter
- 3 Tbsp ketchup
- 3 Tbsp tonkatsu sauce or homemade tonkatsu sauce
- 3 Tbsp red wine or substitute with stock
- 3 Tbsp water
Instructions
- Prep the Onions: Start by finely mincing the onion. Sauté it in a pan with a bit of oil until it’s soft and slightly caramelized. Let it cool completely before adding it to the meat mixture. This step is crucial—it adds a natural sweetness to the Hambagu.
- Mix the Meat: In a large bowl, combine the ground beef, cooled onions, salt, pepper, nutmeg, panko, milk, and egg. Use your hands to knead the mixture until it becomes sticky and pale. This helps bind everything together and ensures a tender texture.
- Shape the Patties: Divide the mixture into 4 equal portions (about 4 oz each). Toss each portion between your hands a few times to release any air pockets—this prevents cracking while cooking. Shape them into oval patties and make a small indentation in the center with your fingers. This helps the patties cook evenly without puffing up.
- Cook to Perfection: Heat oil in a pan over medium heat. Cook the patties for about 3 minutes on each side until golden brown. Add red wine (or stock) to the pan, cover, and let it steam for 5-7 minutes. This locks in the moisture and ensures the inside is fully cooked.
- Make the Sauce: Using the same pan, melt butter and add ketchup, tonkatsu sauce, red wine, and water. Simmer until the sauce thickens and becomes glossy.
- Drizzle it over the Hambagu steaks for an extra layer of flavor.
Notes
- Resting Time: The patties need to rest in the refrigerator for at least 30 minutes before cooking to allow the fats to solidify and the flavors to meld.
- Alcohol Substitute: If you prefer not to use red wine, you can substitute it with beef or chicken stock.
- Storage: Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to a month.