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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 2 portions

Ingredients 
 

Hambagu patties

  • 2 tsp butter
  • ½ yellow onions finely diced
  • 4 tbsp panko breadcrumbs
  • 3 tbsp milk
  • 300 g ground beef or a blend of 70% beef and 30% pork
  • 1 pinch nutmeg powder
  • ¼ tsp ground black pepper
  • ¼ tsp salt
  • 1 tbsp cooking oil

Hambagu Sauce

  • 2 tbsp Worcestershire sauce
  • 4 tbsp tomato ketchup
  • ½ tbsp smooth Dijon mustard
  • 2 tsp honey

Instructions 

Hambagu patties

  • Heat a frying pan on medium. Once hot, add 2 tsp butter and ½ yellow onions (diced). Fry until slightly soft and translucent, then remove from the heat and cool completely before moving to the next step.
    frying onions in a pan
  • 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).
    seasoning the minced beef and mixing panko with milk
  • Add the milk/panko mixture to the bowl and mix by hand again until evenly distributed.
    Mixing seasoned mince with soaked panko breadcrumbs
  • 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.
    shaping hamburg patty
  • Make a dent on one side and place them on a plate. Cover and chill in the refrigerator for 20-30 minutes.
    making a dent in hamburg patty

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.
    frying hamburg steak in a frying pan
  • Flip the patties and reduce the heat to medium-low. Continue to fry for 3-4 minutes.
    hamburg patties flipped in a pan
  • 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.
    hamburg patties flipped in a pan

Sauce

  • Using the same pan with the meat juices, add 2 tbsp Worcestershire sauce, 4 tbsp tomato ketchup, ½ tbsp smooth Dijon mustard and 2 tsp honey. Mix well and allow to bubble for 2-3 minutes until slightly thickened.
    making hamburg sauce in frying pan
  • Place the hamburgs on serving plates and drizzle the sauce over the top. Serve with your favorite sides and enjoy!
    dishing up hamburg with potato salad, salad vegetables and wedges

Notes

  • If you want to make the hambagu patties ahead of time, you can mix, shape and refrigerate until it's time to cook.
  • Choose between 100% beef or a blend of 70% beef and 30% pork for optimal flavor.
  • Coarsely ground meat will improve the texture.
  • Pairing option: miso soup.
  • Optional: Lightly dust patties with flour before cooking for nice browning.
  • Storage options: Refrigerate hambagu up to 2 days (sauce separately for 3-4 days) or freeze wrapped patties for up to 1 month; reheat frozen patties in microwave at 600W for approximately 2 minutes until thoroughly hot.