Hambagu (Japanese Hamburger Steak) with Egg and Rice

4.60 from 5 votes

Hambagu is a popular Japanese comfort food made from ground meat, onions, breadcrumbs, and seasonings. Learn everything you need about Japanese Hambagu, from crafting the perfect patty to making your own delicious homemade sauce!

Prep Time10

Cook Time20

Resting Time30

Total Time1

Course Bento, Dinner, Lunch, Main Course

Cuisine Japanese

Servings portions

Calories 432

Prep Time: 10

Cook Time: 20

Resting Time: 30

Total Time: 1

Course: Bento, Dinner, Lunch, Main Course

Cuisine: Japanese

Servings: portions

Calories: 432

Ingredients

Hambagu Sauce

▢ 2 tbsp Worcestershire sauce
▢ 4 tbsp tomato ketchup
▢ ½ tbsp dijon mustard smooth
▢ 2 tsp honey

To serve (optional)

▢ 2 portions cooked Japanese short-grain rice
▢ 2 fried egg
▢ 2 portions Japanese potato salad

Instructions

Hambagu patties

Heat a frying pan on medium. Once hot, add 10 g salted butter and ½ yellow onion(s) (diced). Fry until slightly soft and translucent, then remove from the heat and cool completely before moving to the next step.
Mix 3 tbsp milk and 4 tbsp panko breadcrumbs in a small bowl. In a separate large mixing bowl, add 300 g ground beef, ¼ tsp salt, ¼ tsp ground black pepper, 1 pinch nutmeg powder and the cooled onions. Mix by hand until the ingredients are evenly distributed (but be careful not to overmix).
Add the milk/panko mixture to the bowl and mix by hand again until evenly distributed.
Divide the meat into portions, shape them into patties and then toss each one from one hand to the other to remove any air bubbles.
Make a dent on one side and place them on a plate. Cover and chill in the refrigerator for 20-30 minutes.

Cooking

Heat a frying pan on medium-high high and once hot, add 1 tbsp cooking oil. Place the patties in the frying pan with the dent side facing up. Fry for 2-3 minutes or until browned and crispy.
Flip the patties and reduce the heat to medium-low. Continue to fry for 3-4 minutes.
Check the patties are cooked through by piercing the thickest part with a toothpick. If the juices run clear then they're cooked. Alternatively, check with a cooking thermometer, the internal temperature should reach 70 °C (158 °F) .
Tip: If the hambagu isn't cooked all the way through and is starting to burn, reduce the heat to the lowest setting and cover it with a lid. Once cooked through, rest on a plate while you make the sauce.

Sauce

Using the same pan with the meat juices, add 2 tbsp Worcestershire sauce, 4 tbsp tomato ketchup, ½ tbsp dijon mustard and 2 tsp honey. Mix well and allow to bubble for 2-3 minutes until slightly thickened.
Place the hamburgs on serving plates and drizzle the sauce over the top. Serve with your favorite sides and enjoy!