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–+ servings

Japanese Hamburger Steak with Egg and Rice (Hambagu)

Prep Time10 minutes
Cook Time20 minutes
Resting Time30 minutes
Total Time1 hour
Author Yuto Omura
Servings 3 portions

Ingredients 
 

Hambagu patties

  • 2 tsp unsalted butter
  • ½ onion finely minced to ~5mm, 100-150g per 300g meat
  • 4 tbsp panko breadcrumbs or Western breadcrumbs, avoid seasoned types
  • 3 tbsp whole milk
  • 200 g ground beef or 50% beef and 50% pork, ~20% fat content recommended
  • 100 g ground pork
  • ½ tsp salt 0.8-1.0% of meat weight
  • ¼ tsp ground black pepper
  • 1 pinch nutmeg powder optional
  • ½ tbsp lard optional, use if meat is lean
  • ½ tbsp cooking oil
  • 1 tbsp water

Hamburger Sauce

Serving Suggestions (optional)

  • fried egg
  • cooked Japanese white rice
  • steamed vegetables or fresh salad

Instructions 

  • Warm a skillet over medium heat and add 2 tsp unsalted butter. Once melted, add ½ onion (finely diced) and sauté until golden and translucent. Transfer to a wide bowl to cool completely.
    lightly golden finely diced onion in a steel mixing bowl
  • Measure 4 tbsp panko breadcrumbs into a small bowl and add 3 tbsp whole milk. Mix to rehydrate the breadcrumbs and make a "panade".
    panko breadcrumbs and milk in a glass bowl
  • Take a large bowl and add 200 g ground beef, 100 g ground pork and ½ tsp salt. Knead for about 1 minute to evenly distribute, being careful not to overwork it.
    seasoning ground meat with salt in a mixing bowl
  • Add the panade, ¼ tsp ground black pepper, and 1 pinch nutmeg powder to the bowl. If you used lean meat, consider adding ½ tbsp lard to make the patties juicer. Mix with open fingers until evenly distributed.
    kneading hamburg mixture by hand in a steel bowl
  • Gently knead, then divide into 2 equal pieces for large adult portions, or 3 for standard portions or 4 for small portions.
    hamburg mixture divided into 4
  • Toss each ball from one hand to the other to remove air pockets, the motion through the air keeps the meat cool. Shape into ovals about 2cm thick and make a shallow dent in the center on one side. Rub your finger along any cracks to smooth them out.
    throwing hamburg patties to push air out
  • Place the shaped patties in a wide sealable container, then cover and refrigerate for 20-30 minutes.
    two hamburg patties in a container with lid
  • Heat a skillet over medium and add ½ tbsp cooking oil. Once hot, place the patties in the pan with the dimple-side faving up and sear for about 2 ½ minutes or until the underneath has formed a thin brown crust.
    two hamburg patties frying in a stainless steel pan on the stove
  • Flip and fry on the other side for 1 ½ minutes.
    two hamburg patties frying in a stainless steel pan
  • Splash 1 tbsp water into the pan and cover with a lid. Steam for 3 minutes, then turn off the heat and leave covered for 1 minute to continue gently cooking in the residual heat.
    a stainless steel pan on the stove top with lid on
  • Check the internal temperature of the patties with an instant-read thermometer. They should read 71-75℃ (160-167°F) or the juices should run clear. Transfer to a wire rack to rest for 1-2 minutes.
    fried hamburg patties resting on a wire rack
  • While you wait, return the pan to a low heat and deglaze by adding 1 tbsp red wine and scraping the bottom of the pan with a spatula.
    deglazing stainless steel pan with red wine
  • Add 2½ tbsp tomato ketchup, 1 tbsp Worcestershire sauce, ½ tbsp honey, ½ tsp smooth Dijon mustard, ½ tsp Japanese soy sauce (koikuchi shoyu), and ⅛ tsp dashi granules to the pan and mix until combined. Simmer for about 1 ½ minutes or until slightly thickened and syrup-like. Finish with 1 tsp unsalted butter and mix until melted into the sauce.
    butter added to hamburg sauce
  • Place the patties on serving plates along with your choice of sides. I opt for cooked Japanese white rice, steamed vegetables and a sunny-side fried egg. Drizzle with the sauce and enjoy!
    Japanese hamburg steak on a white plate with vegetables, rice and a fried egg with hamburg sauce in a small jug on the side

Notes

Use a 70:30 beef-to-pork ratio for balanced flavor and juiciness, go 80:20 for bold beefiness or 50:50 for softer, easier to handle patties.
Adjust onion amount: 100 g per 300 g meat for a meaty bite, 150 g for softer, juicier patties.
This recipe makes 2-4 servings: divide into 2 patties for adults, 3 for average portions, or 4 for kids.
Choose a cast iron, carbon steel, or thick stainless steel pan for steady heat and even browning.
If patties are undercooked but the bottom is starting to scorch, lower heat to the minimum, cover, and cook a few more minutes, checking often.
Serve hambagu on one plate with rice, a sunny-side-up egg, and vegetables or salad. The sauce will flavor the sides, so skip extra dressing.
Storage & Reheating: Store cooked patties in the fridge up to 2 days or freeze individually wrapped up to 1 month (raw patties only 2 weeks). Reheat from frozen by microwaving in short bursts until the center reaches 71℃ (160°F), or steam in a covered skillet with water for 5-6 minutes. Avoid thawing at room temperature or packing frozen patties directly into lunch boxes.