Japanese Hamburg Steak is moist, juicy and served with a sweet tangy ketchup-based sauce. It is perfect for dinner, lunch box and also child-friendly.
What is Japanese Hamburg Steak?
I like Japanese food as much as I like Vietnamese food. One of my favorite Japanese dishes to cook at home is hamburg steak/hamburger steak (hambagu).
It is a patty of ground meat which is tender and juicy, served with a tangy ketchup-based sauce. I read that this dish became popular in Japan in the 1960s. My guess is it was inspired by Western hamburgers.
This hamburg steak goes very well with white rice and steamed/boiled vegetables (or a refreshing green salad with sesame dressing). The sweet and tangy sauce balances the meatiness of the patty, and it is incredibly easy to make. I sometimes make Japanese hamburger steak for dinner and then have the leftover for lunch the next day.
So my recipe is based on the hamburg steak recipe in the Japanese Soul Cooking cookbook. It is a great recipe, but I modified it to suit my taste better.
I reduced the amount of liquid because the patties were too moist for me. I used quite a bit of garlic although Japanese cooking doesn’t use it very much. To us Vietnamese, if there’s beef, there should be a lot of garlic too :).
I also added more herbs and seasonings to make it more flavorful. Lastly, I tweaked the amount of ingredients for the sauce because it was sweeter than what I like.
The main ingredients for the hamburger patty are:
- ground beef and pork: using a mixture of beef and pork results in flavorful and juicy hamburger.
- garlic and onions: The onions add sweetness and texture to the patty.
- eggs, panko breadcrumbs and milk: the milk and panko help keep the hamburg steak tender and juicy. Please use Japanese panko breadcrumbs for best results. You can find it at Asian grocery stores. You can use either dairy milk or non-dairy milk (I have made this recipe with almond milk before).
- seasonings: salt, pepper and soy sauce.
For the sauce, you will need: sake, ketchup and worcestershire sauce. If you don’t have sake, either white wine or red wine will work.
How to Cook Japanese Hamburg Steak
1️⃣ The first step to make this hamburger steak is to sauté the onions until translucent to let them develop sweetness. After that, all ingredients for the patty are mixed together for a couple of minutes until they are sticky and well combined.
You can form the patties as big or as small as you want. For 1 pound of ground meat, I like to form 8 patties. Too big and too thick, they will take longer to cook.
2️⃣ Fry the hamburger over medium heat. This may take 8-12 minutes depending on the size of the patties. If they are browned but not quite cooked through yet, you can cover the pan to help the inside cook thoroughly.
3️⃣ After pan-frying the patties, we’ll deglaze the frying pan with wine and then mix in other ingredients to make the sauce. Sounds easy right :)? All the detailed cooking steps are in the recipe card below.
This recipe first appeared on Delightful Plate in July 2018. It has been updated with more information and unit conversion.
Another easy recipe with Japanese flavors you may like is this Oyster Donburi (Rice Bowl). If you are looking for more ideas for cooking ground meat, here are some dishes I like:
I’d love to hear what you think about the dish, so please feel free to leave a comment. New recipes are added every week so let’s connect on Facebook, Pinterest and Instagram for the latest updates.
Japanese Hamburg Steak
For the meat patties
- 1/2 lb ground beef (225g)
- 1/2 lb ground pork (225g)
- 1 small onion, finely diced (or half of a large onion)
- 3 garlic cloves, minced
- 1/2 cup panko breadcrumbs
- 1/3 cup plus 1 tablespoon milk (95ml, dairy milk or almond milk is fine)
- 1 large egg
- 2 tablespoons finely chopped parsley (and more for garnishing)
- 3/4 teaspoon salt
- 2 teaspoons soy sauce
- 1 tablespoon ketchup
- black pepper
- olive oil
For the sauce
- 1/4 cup sake (60ml, white or red wine will work too)
- 1/4 cup Worcestershire sauce (60ml)
- 1/4 cup ketchup (60ml)
- 3-4 tablespoons water (45-60ml)
- Place a pan over medium heat. Add olive oil, and then add garlic and onion. Sauté for about 4-5 minutes until translucent to develop sweetness. Do not let them burn. Set aside to cool down. We need about 1/2 cup of cooked onions.
- In a mixing bowl, add ground beef and pork, cooked onions and all other ingredients to make the patties. Mix thoroughly for 2-3 minutes until the mixture is well combined and sticky.
- Divide the meat mixture into 6 or 8 equal parts, and form into patties. Slightly press down to create an indentation in the center, because the center will rise up slightly when we cook them.
- Heat a heavy bottom frying pan over medium heat. Add olive oil, and add the patties to the pan. Cook for about 8-12 minutes depending on how big and thick they are, flip once until they are all cooked through. If they are browned but not cooked through, you can cover the pan for 1-2 minutes to cook the inside thoroughly. Transfer them to serving plates.
- To the same pan, immediately add sake and stir and deglaze the pan for 10-15 seconds. Then add the remaining ingredients for the sauce. Stir to combine, simmer to desired thickness, a minute or less. Taste and adjust to your liking.
- Spoon sauce over the meatballs. Serve hot with rice and steamed/boiled vegetables.
I’ve tried this and other recipes for hamburg steak and personally liked this one best. The meat is flavorful and I really like having the option of not having red wine for sauce as I don’t drink wine. Goes well with veggies and rice on the side and reheats well next day.
Thank you so much for a great feedback! I’m really happy to know you enjoyed my recipe the most among those you have tried :).
Awesome recipe, thank you!
I like this recipe. I usually eyeball everything when I cook. We enjoy Hawaiian, Korean and Japanese food on our home. My kids love taking these leftovers for lunch with an omelette wrapped around the patty. I love that they get tons of veggies in since I grate a little carrot and zucchini in the patties.
Thank you so much for the positive feedback! That is a really clever way to sneak more veggies into the kids’ lunch. I also love taking these patties for lunch at work :).
My Pet Peeve…why do so many recipes say “1/2 an onion or 3 cloves garlic ” etc instead of using amounts like 1/2 cup or 2 TBSP? when all the rest of the ingredients are listed that way? onions & garlic cloves can vary tremendously in size
Chez Panisse Berk CA 1971-77
Thank you for your comment! I also read cookbooks and online recipes, and I actually like it when there are ingredients I can just eyeball instead of having to pull out measurement tools. I feel if a little more or less of those ingredients don’t affect the taste of the final dish, it makes preparation quicker when the recipes are written that way. I also think depending on how each person chops or slice onions and garlic cloves, the quantity in 1/2 cup or 2 tablespoons can be different. I understand onions and garlic cloves can vary in size, so when the ones I use are particularly large or small, I usually state it. In this particular recipe, I did mention in the instruction that we should use about 1/2 cup of cooked onions.
Thanks again for sharing your opinion and I’m sorry if the way I wrote the recipe causes you any inconveniences!
Thank you for trying this recipe and I’m very happy to know that you liked it. Yes, the sauce contributes a lot to the yumminess of the dish :). Thanks again!
Tried this recipe today and it turned out really well! I had a fried egg on top, and steamed broccoli on the side; simple but delicious.The sauce was so tasty I’ll definitely be making it again for other things. Thanks for the recipe!