Hi, it’s Yuto (@sudachi.recipe) again.
What is Japanese Hamburg Steak!?
Burger without buns?
Okay, some of you might think it’s crazy.
If I explain Japanese Hamburg Steak in the simplest way, that would be a hamburger without a bun or salad.
Yeah I know you might think “Why would you do that!?” “That’s insane!”
Well, but actually it’s slightly different from just “burger without buns”
Origin of Hamburg
As the name literally tells, the origin of this dish is Hamburg, Germany.
In the 18th century, they started cooking mince meat with breadcrumbs (Called Frikadeller) and that’s the origin of Hamburg.
And it spread to places over time including The US.
Travelling to Japan
It is said that the Hamburg traveled to Japan in early 20th century.
But it had only become popular among Japanese families in 1960’s as the mince meat was fairly cheap to get compared to other meats back then.
Then they started to arrange the dish to their tastes.
What is Used for Japanese Hamburg Steak?
Mince, Onion, Panko
These three ingredients are the heart of the dish.
People who like extra meaty hamburgs go with these three simple ingredients, but some people might put carrot, cabbage, spring onion…etc for extra vegetables.
As for mince meat, usually beef mince or beef/pork mix mince are used.
Different types of sauces for Hamburg
Hamburg sauces are very versatile.
Most popular sauces are:
- Demi-glace sauce
- Soy sauce base wafu sauce
- Tomato base sauce
- Teriyaki sauce
- Cheese sauce
There are so many kinds, just like regular steaks.Print
How to make juicy and delicious, Japanese Hamburg Steak with special hamburg sauce
For the Hamburg
- 300g Beef mince (or beef/pork mix)
- 1/2 White onion
- 4 tbsp Panko breadcrumbs
- 3 tbsp Milk
- 1 pinch Nutmeg
- 10g Salted butter
- 1/2 tsp Black pepper
- 1/4 tsp Salt
- 1 tbsp Vegetable oil
For the Sauce
- 2 tbsp Worcestershire sauce
- 4 tbsp Tomato ketchup
- 1/2 tbsp Dijon Mustard (smooth)
- 2 tsp Honey
Making the Hamburg
- First, finely dice 1/2 onion (as small as you can).
- Put 3 tbsp of milk into a bowl and add 4 tbsp of panko. Allow to soak and set aside.
- Take a frying pan and heat it on medium high, add the 10g of salted butter.
- Add the diced onion to the pan and fry in the butter until caramelised.
- Once caramelised, allow to cool for a little.
- In a large bowl, put 300g of minced meat, 1/4 tsp salt, 1/2 tsp black pepper, the cooked onion and a pinch of nutmeg.
- Mix by hand until the seasonings and onions are distributed through the mince but try not to mix too much. Don’t let the mince get warm or paste-like.
- Transfer the milk and panko into the bowl of mince, mix by hand again.
- Now you can shape the hamburg.
Shaping the Hamburg
- First, using the edge of your hand, divide the mince in two.
- Take out one half and press it into a roundish shape.
- Holding the rounded mince in one hand, toss it from one hand to the other to shape it into a thick patty (about 2cm thick).
- Once you’re happy with the shape, using your thumb, make a slight intention in the middle of the top.
- Lay carefully on a plate and repeat with the other half.
- Heat a frying pan on medium high, add 1 tbsp of vegetable oil.
- Place the patties into the frying pan with the thumb dent side facing up.
- Fry for 2-3 minutes.
- Using a spatula, carefully lift the patties slightly to check if the underneath is browned and slightly crisped up. If it’s not, leave it to cook for longer. If it is, then flip it over.
- After you’ve flipped the patties, turn down the heat to medium low. Continue to cook in the frying pan for 3-4 minutes.
- Using a toothpick (or check with a meat thermometer, the centre should be at least 70°C or 160°F) pierce the patty. If no juice or red juice comes out then it’s not cooked yet so reduce the heat to the lowest setting and add a lid to allow it to steam for an extra few minutes, this will stop it from burning.
- If the juice comes out clear, it’s ready. Turn off the heat and transfer the hamburgs to the serving plates.
Making the Sauce
- In the same pan as you cooked the hamburgs, add 2 tbsp Worcestershire sauce, 4 tbsp tomato ketchup, 1/2 tbsp mustard and 2 tsp honey.
- Mix and simmer for 2-3 minutes until slightly thickened.
- Drizzle the sauce over the hamburg and serve! Hamburg is often served with salad, potato salad, rice, fries… however you like!
You can use 100% beef mince or 50/50 beef and pork mince for this recipe.
When mixing the hamburg minced meat and seasonings, try and work quickly with cold hands. If you take too long, the warmth from your hands will begin to melt the fat in the meat and makes it harder to form the hamburg shape as well as becoming more difficult to cook.
If you want to make the hamburgs ahead of time and cook later, you can prepare the mince and keep it in the fridge until you’re ready to use it. Shape just before cooking.
- Category: Beef / Pork
- Method: Frying
- Cuisine: Japanese
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