Recipes

Japanese Hamburger Steak (Hambagu)

Juicy, tender Japanese-style hamburger steaks served with a rich red wine reduction sauce.

Servings: 4
Prep Time: 30 minutes
Cook Time: 20 minutes

Ingredients

  • Hambagu Patties:
    • ½ onion (5 oz, 142 g), finely minced
    • 1 Tbsp neutral oil
    • ¾ lb (340 g) ground beef & pork mix (2:1 or 3:1 ratio)
    • ½ tsp Diamond Crystal kosher salt
    • freshly ground black pepper, to taste
    • ½ tsp nutmeg
    • ⅓ cup (30 g) panko
    • 2 Tbsp milk
    • 1 large egg (50 g)
  • For Cooking:
    • 1 Tbsp neutral oil
    • 3 Tbsp red wine (or beef/chicken stock)
  • Red Wine Reduction Sauce:
    • 1 Tbsp unsalted butter
    • 3 Tbsp ketchup
    • 3 Tbsp tonkatsu sauce (or Worcestershire + pinch sugar)
    • 3 Tbsp red wine (or beef/chicken stock)
    • 3 Tbsp water

Notes

  • Patties must rest 30 min in fridge before cooking so fats firm up and patties hold together.
  • Toss each portion hand-to-hand 5 times to expel air and prevent cracking.
  • Indent patty centers with fingertips; they expand while cooking.
  • Sauce is built in the same pan—don’t rinse it out after searing.
  • Leftover cooked patties keep 3 days refrigerated or 1 month frozen.

Instructions

  1. Mince onion finely. Heat 1 Tbsp oil in a large pan over medium heat; sauté onion until translucent. Cool completely.

  2. In a bowl combine cooled onion, ground meats, salt, pepper, nutmeg, panko, milk, and egg. Knead by hand until pale and sticky. Divide into 4 portions (113 g each). Toss each portion hand-to-hand 5 times to release air; form oval patties. Chill 30 min.

  3. Heat 1 Tbsp oil in the same pan over medium. Indent centers of patties with fingertips; sear 3 min per side until browned.

  4. Add 3 Tbsp red wine, cover, reduce heat to low, and steam 5–7 min until juices run clear. Remove lid, increase heat to evaporate remaining liquid; transfer patties to plates.

  5. Sauce: melt 1 Tbsp butter in the same pan. Stir in ketchup, tonkatsu sauce, 3 Tbsp wine, and 3 Tbsp water; simmer until thick enough to draw a line with a spatula.

  6. Drizzle sauce over patties; serve extra in a small bowl. Accompany with steamed rice, miso soup, and vegetables if desired.