Japanese Hamburger Steak - Hambagu

The Japanese Hamburger Steak - Hambagu is a Western-style beef burger steak pan-fried and flavored with a thick, savory gravy. Filipinos love burgers and this dish has all the familiar flavors of a soy sauce-based entree. For my recipe version, I used both ground beef and ground pork. This cooks quick and easy for a family meal any day. This recipe was inspired by Namiko Chen of Just One Cookbook. Serves 4.

Prep Time40

Cook Time20

Total Time1

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Japanese

Keyword: Japanese Hamburger Steak Beef Hambagu

Servings: people

Calories: 539kcal

Author: Asian in America

Equipment

Large Skillet: 12-inches diameter

Ingredients

For the Hamburger Steak:

1 whole onion chopped; Divided, use half for burger patties, rest for garnish
1/2 pound ground beef
1/2 pound ground pork
1 whole egg
4 Tablespoons milk
1/2 cup Panko bread crumbs
1/4 cup vegetable oil Divided; Use 2 Tablespoons for onions saute; Rest for pan-fry of patties
1/3 cup red wine

For Sauce:

2 Tablespoons butter
6 Tablespoons red wine
6 Tablespoons water
3 Tablespoons tomato catsup
1 Tablespoon Worcestershire sauce
4 Tablespoons Kikoman Japanese soy sauce
1 Tablespoon chopped parsley for garnish

For serving:

steamed rice

Instructions

To prepare meat patties

In a large skillet, over medium-high heat, add 2 tablespoons of the oil. When oil is hot enough, add half of the onions and saute for 1 to 2 minutes. Remove the onions.
In a large mixing bowl, combine the sauteed onions with the ground beef and pork, egg, milk, bread crumbs, salt and pepper. Incorporate well.

To shape the meat patties:

For every meat patty, use 2 tablespoons of the ground beef-pork mixture. Shape into patties.
Toss each ball from hand to hand, for about 5 times. This is to release the air inside the balls. This method also prevents the patty from cracking while cooking, according to Namiko Chen.
When all the patties have been shaped, refrigerate for 30 minutes before cooking.

To pan-fry patties:

Using the same large skillet, add the rest of the oil. Over medium-high heat, add the beef-pork patties. Indent the center of each patty with 2 fingers.
Cook each side for 5 to 6 minutes. Using a turner, flip the patties to brown evenly.
Pour the red wine. Cover the skillet. Continue cooking for 6 minutes more so that the wine incorporates into the beef.
Remove the cover and turn off heat. Transfer the burger patties to a serving plate, keep warm and set aside.

To make the sauce:

In a bowl, combine the sauce ingredients except for the butter.
Using the same skillet, over medium heat, add the butter. When butter has melted, add the mixture of sauce ingredients. Simmer for 2 to 3 minutes till sauce reduces to a slightly thicker consistency. The wine's scent should have also evaporated by now.

To serve:

Pour the wine-reduced sauce over the burgers. Sprinkle the chopped parsley and rest of the chopped onions for garnish.
Serve warm with steamed rice.

Cook's comments:

In Tokyo, whenever we ordered these Japanese Hamburger Steaks, it was often served with assorted steamed vegetables and even mashed potatoes on the side. Rice was always served instead of bread. I do the same when I cook this dish at home.

Nutrition