Served with a red wine reduction sauce, this Japanese Hamburger Steak (Hambagu) is big on flavors. The meat is juicy and melts in your mouth. It‘s perfect to make in a hot frying pan either in the kitchen or on the grill!
I still remember vividly how my mom and I spent many evenings making Japanese Hamburger Steak or Hambagu (ハンバーグ). If I was home, she would call me around 4:30 PM and always encouraged my presence in the kitchen. Unless I was in the middle of a novel that I couldn’t stop reading, I didn’t mind helping her out most of the time. That’s how I learned to cook Japanese food from her.
What is Hambagu
Japanese Hamburger Steak, or we call it Hambāgu (ハンバーグ) or Hambāgu Steak (ハンバーグステーキ), is a popular dish enjoyed both at home and at Yoshoku (Japanese style western food) restaurants. It’s a steak made from ground meat and usually served with rice rather than buns.
While researching facts about Hambāgu on Japanese Wiki, I learned that there is an American version of hamburger steak and it’s very similar to a dish called Salisbury Steak, which I’ve never tried before.
Variations of Japanese Hamburger Steak
The common theme for all these hamburger steaks is that they are made from a blend of minced beef and other ingredients.
There are many variations of Hambāgu in Japan, like Wafu Hambāgu (soy sauce-based sauce with grated daikon), Teriyaki Hambāgu, Demi-glacé Hambāgu, and more. You’ll also find different topping options, such as sautéed shimeji mushrooms and a fried egg.
Today I’m sharing the basic Hambāgu recipe with a delicious homemade sauce.
Use of Both Ground Beef and Ground Pork
Hambāgu in Japan is typically made from both ground beef and ground pork. Supermarkets in Japan sell a convenient package of both ground beef and ground pork (we call it Aibiki Niku 合いびき肉) so that we don’t have to buy the meat separately. The common ratio of Aibiki Niku is 7:3.
For this Hambagu recipe, you can decide the beef/pork ratio either 2:1 (8 oz/4 oz) or 3:1 (9 oz/3 oz).
We often use this Aibiki Niku for Menchi Katsu, Spaghetti Meat Sauce, Curry Doria (Rice Gratin), and Hambāgu recipes.
7 Tips to Make Perfect Hamburger Steak
To enhance the flavor of Hambāgu, below are a few important tips, which I learned from my mom. I also included a video on how to toss hamburger steak to force out the air pockets.
- Sauté onion slowly and then cool it down completely. The cooked onion will add natural sweetness to Hambāgu.
- Knead the mixture with your hand until it’s pale and sticky.
- Play catch, tossing meat mixture from your left hand to your right hand. Do this a couple of times in order to release the air inside. If you skip it, the hambagu will crack while cooking.
- Let the meat patties cool in the refrigerator for 20-30 minutes to solidify fats and take them out right before cooking.
- Indent the center of each patty with 2-3 fingertips to avoid explosion or crumbling of the meat patties when you cook. The meat will expand during cooking, and the indentation will disappear.
- Use wine for steam cooking and the delicious sauce. If you can’t consume alcohol, use beef/chicken stock instead.
- Cook the red wine reduction sauce in the same pan. The rich grease left in the pan adds another layer of flavor to the already juicy Hambāgu.
How to Serve with Hambagu
Serve the Hamburger Steak with Crispy Baked Potato Wedges, steamed broccoli, and sauteed carrots. If you want to make it into a Japanese-style meal, serve this dish with steamed rice and Miso Soup. You will have a fancy and extra special dinner that doesn’t cost a bomb. This is exactly the kind of recipe that calls for a bottle of red wine and a reason to celebrate.
Other Japanese Hamburger Recipes You’ll Enjoy
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Japanese Hamburger Steak (Hambagu)
Video
Ingredients
For the Hambagu Patties
- ½ onion (5 oz, 142 g)
- 1 Tbsp neutral oil
- ¾ lb ground beef and pork combination (2 to 1 (8 oz/4 oz) or 3 to 1 (9 oz/3 oz) is a good beef-to-pork ratio)
- ½ tsp Diamond Crystal kosher salt
- freshly ground black pepper
- ½ tsp nutmeg
- ⅓ cup panko (Japanese breadcrumbs)
- 2 Tbsp milk
- 1 large egg (50 g each w/o shell)
For Cooking the Hambagu
- 1 Tbsp neutral oil
- 3 Tbsp red wine (for steaming; I use this mini wine; or substitute beef or chicken stock)
For the Sauce
- 1 Tbsp unsalted butter
- 3 Tbsp ketchup (to taste)
- 3 Tbsp tonkatsu sauce (or make Homemade Tonkatsu Sauce)
- 3 Tbsp red wine (I use this mini wine; or substitute beef or chicken stock)
- 3 Tbsp water
Instructions
Before You Start…
- Please note that this recipe requires 30 minutes of inactive resting time (patties in the refrigerator) in addition to the total active cooking time.
- Gather all the ingredients. If doubling the recipe, please cook one batch at a time in the pan.
To Make the Hambagu Patties
- Mince ½ onion finely (we call this cutting technique mijingiri in Japanese). Lay the cut onion flat side down on the cutting board. With the knife tip pointing toward the root end, make ⅛-inch vertical slices to within ½ inch of the root end. With the knife edge toward the root end, make ⅛-inch horizontal slices, again keeping the root intact.
- Finally, make perpendicular cuts down through the vertical slices you made. If you need to chop the onions finer, run your knife through them using a rocking motion. Hold down the tip of the knife; otherwise, the onions will go flying around the room.
- Heat a large pan over medium heat. When the pan is hot, add 1 Tbsp neutral oil. Then, add the onions.
- Sauté the onions until tender and almost translucent. Transfer to a large bowl and let it cool.
- Once the onions are cool, add ¾ lb ground beef and pork combination to the bowl. Add ½ tsp Diamond Crystal kosher salt, freshly ground black pepper as you like, and ½ tsp nutmeg. Tip: You can make hambagu with 100% beef, but it will not be as juicy and tender as combining the two meats.
- Add the ⅓ cup panko (Japanese breadcrumbs), 2 Tbsp milk, and 1 large egg (50 g each w/o shell).
- Start mixing it all together with a silicone spatula or spoon.
- Then, switch to mixing by hand and knead the mixture until it‘s sticky and pale.
- Divide the mixture into 4 portions (4 oz, 113 g each) or 6 smaller portions. Scoop out one portion.
- Toss it from one hand to the other repeatedly about five times in order to release any air inside the mixture (see the video link above). Tip: Without releasing the air inside, the hamburger steaks will likely crack while cooking.
- Make an oval-shaped patty and place on a tray or plate. Repeat with the remaining portions. Cover the patties with plastic wrap and keep them in the refrigerator for at least 30 minutes before cooking so that the meat combines well and the fat solidifies.
To Cook the Hambagu
- Heat a large pan over medium heat. (Cook one batch at a time if you‘re doubling the recipe.) When the pan is hot, add 1 Tbsp neutral oil. Place the patties gently into the pan. Indent the center of each patty with two fingers because the centers will rise with the heat.
- Cook the patties until browned on the bottom side, about 3 minutes. Then, carefully flip and cook for another 3 minutes until browned.
- Add 3 Tbsp red wine and reduce the heat to low. Cover the pan with a lid and cook for 5–7 minutes to thoroughly cook the inside of the patties (adjust the cooking time depending on the thickness of the patties).
- Uncover and check that it‘s fully cooked by inserting a skewer; if clear juice comes out, it‘s done. Increase the heat to medium to let the alcohol finish evaporating. When it’s almost finished, transfer the hamburger steaks to individual plates. Do not wash the pan as you will make the sauce next using the pan juices.
To Make the Red Wine Reduction Sauce
- To the same frying pan, add the ingredients for the sauce (for one batch): 1 Tbsp unsalted butter, 3 Tbsp ketchup, and 3 Tbsp tonkatsu sauce. Tip: Since some ketchup is sweeter than others, adjust the amount to taste. For the tonkatsu sauce, you can substitute Worcestershire sauce and sugar in a pinch.
- Add 3 Tbsp red wine and 3 Tbsp water to the pan.
- Mix well together and bring the sauce to a simmer over medium heat; let the alcohol evaporate.
- When the sauce thickens (and you can draw a line on the bottom of the frying pan with a spatula), remove from the heat. Drizzle some sauce over the hamburger steaks.
To Serve
- Pour the remaining sauce into a small bowl or jar and bring it to the table for serving. We typically serve Steamed Rice, Homemade Miso Soup, Crispy Baked Potato Wedges, sauteed carrots, and steamed broccoli or a salad with this meal. Hambagu also goes well with Japanese Potato Salad and Corn Potage (Japanese Corn Soup).
To Store
- Transfer the leftover hamburger steaks to an airtight container and let them cool completely. You can store them in the refrigerator for up to 3 days and the freezer for up to a month.
Nutrition
Editor’s Note: The post was originally published on December 17, 2012. The content has been updated in August 2017. The post has been updated with a new video and images in June 2020.
Hi Nami San.
is Red Wine here same as Red Wine Vinegar?
I saw your youtube of Hamburg, used Ponzu sauce + Yuzu Kozo + Sugar for sauce. Whats the different between Tomato sauce + Bulldog tonkotsu sauce + Red Wine + Water for sauce writen here? Thank you.
Hi Michelle! Red wine as in alcohol red wine. 🙂 We just have various types of hambagu. The patty can be made with different meat (beef, pork, chicken) and the sauce can be soy sauce, tomato, curry, Japanese sosu (Worcestershire sauce) style like this. Just different variation. 🙂
Hi Nami! Would I be able to substitute the nutmeg with ground cinnamon if I don’t have any nutmeg on hand?
Thank you!
Hi Kim! You can, as it’s the closest substitute, but I would just skip nutmeg. 🙂 Hope you enjoy the recipe!
Loving this! I’ve made this two weekends in a row now.
How would you manage doubling the recipe, if only a single batch would fit in the pan at a time?
If I cook the first batch on both sides (including the steaming in wine), then how would I get the pan ready to start the first-side browning of the second batch?
On the other hand, if I do just the first-side browning of both batches, then by the time I’m ready to do the wine steaming, the first batch will have cooled off too much?
I suppose I could do the entire sequence (including reduction of the sauce) for first batch, then clean the pan, then do the whole thing again for the second batch. But that seems cumbersome.
Hi Donald! Thank you so much for your kind feedback! Hambagu 2 weekends in a row… that’s my son’s dream!
When I make more than 4 patties, here’s what I’ve done.
1) Use 2 frying pans doing the exact same thing side by side, maybe one is 1-2 minute behind. If you are serving at the same time, this is the best method (but you’ll be busy – make sure every single thing you need should be ready).
2) If you use 1 frying pan, cook all the way (including wine part). Transfer the hambagu to a baking sheet and cover with foil Keep in the oven on the warm menu. Reserve the cooking oil and residue from the pan as much as possible and save them into a bowl. Then wipe off the dirty pan with a paper towel or wash the pan, and repeat the second batch. Transfer the second batch of hambagu in the oven to keep warm. Combine the residue/oil from the 2 pans, make the sauce.
Hope this helps!
Made this tonight While we are “sheltering in place” with some Wagyu ground beef and kurobata pork from Snake River Farms we had in the freezer. Oh man. A humble, yet completely satisfying dish in all respects. The sauce makes it. Some boiled small potatoes and steamed vegetables were all that were needed to make us forget our grim situation for a few minutes.
Hi Andrew! Oh my! You eat eating restaurant-quality food at home! 😉 Thank you so much for trying this recipe with the best ingredients! I truly wish I was there, even just to smell the food! Thank you for your kind feedback. I hope you and your family stay safe and healthy. xo
Hi Nami,
Just to assure you the SRF beef and pork is most definitely not an every night affair! But sometimes when I order a brisket from them to put on the smoker I’ll sneak in some ground meat just for a special once in a while treat.
Hope you and yours are safe and healthy as well.
Hi Andrew! Heehee, thank you! You and Mr. JOC with good meat and smoker! I actually prefer good small quality over large okay quality, so I’d splurge just to enjoy the good food (in moderate amount!). 🙂 I drool thinking about the nice meat in this hambagu… 🙂 Happy cooking and smoking!
Hi can i cook this in cast iron skillet?
Hi Aleli! You can use it if it’s seasoned well. You will need a lid though and make sure to control the heat. 🙂
I just made this recipe and loved it. The hambagu seemed a little soft. I used ground turkey instead of the ground beef/ pork. I think it turned out well.
Is there any modifications I should make when using turkey for the next time I make it?
Hi Justin! Thank you for trying this recipe! I’ve never used ground turkey before, but if it’s similar to ground chicken… wasn’t it too dry or hard? I’m a bit surprised to hear it was “soft”. Because the chicken only patty turns to be a little hard, I add tofu to make it tender (see this post: https://www.justonecookbook.com/chicken-meatballs/). How about adding tofu?
The secret sauce used in many yoshoku – Heinz Demi Glace. Wish it was readily available in the US.
Hi Bkhuna! Yeah, I totally agree. I think Amazon sells a different brand (not Japanese), but I am a bit hesitant to purchase it to try…
Hi Nami,
If I make 1lb of beef+pork, how much for the rest of the ingredients? could I still use the same amount? I want to be able to have leftovers to freeze. Thanks!
Hi Juliana! Sure, use 1/2 of a large onion, maybe slightly increase in salt and pepper. Other ingredients can be the same. For the sauce… it really depends how much sauce you want to pour over Hambagu… but considering you need for the next day, you can increase by half? 🙂
Thanks Nami! I can’t wait to make this again.
Thanks Juliana! 🙂
What do you recommend using in place of the red wine?
Hi Felicia! How about a broth?
Hi Nami! I made the sauce And it was really Good! Juz wonder What other use can I do with the balance sauce? How long does This sauce keep If refrigerator?
Thx!
NJ
Hi NJ! Thank you so much! I’m so happy to hear you liked it! I’d use it sooner because it’s made with the grease from the hambagu. Maybe 2-3 days at most? You can use for any meat dishes (beef works best I think) but oh try with omelette! 🙂
Hi Nami, is it possible to make a simple sauce as I don’t have red wine at hand at the moment. Is it possible to make the sauce out of the Tonkatsu sauce & tomato ketchup instead?
Btw, love your recipes! Have been using them religiously for my Japanese food cravings.
Thanks!
Hi Sheila! Yes, you can do that. 🙂 I’m so happy you enjoy my recipes. Thank you!! xoxo
Just want to check if the amount of chopped onions in this recipe is correct.
I was only able to get 3.5 oz out of half an onion.
Thank you.
Hi Bea! Onions have different sizes… so for those who want to follow my recipe as accurate as possible, I provide grams and oz. Most Americans are not used to use weight for the recipe, so I use 1/2 onion, but if you prefer weight, please use the weight as it’s more accurate.
Delicious! I “ketofied” this recipe by using heavy cream instead of milk, sugar-free ketchup, crushed pork rinds in place of panko, and topping it with a fried egg – it was a hit! I made it once last week and my fiance requested it yesterday again 🙂 Will be adding this to the regular rotation.
Hi Brittany! Yay! I’m so glad to hear you made this recipe into keto-friendly! Thanks so much for trying this recipe and I’m happy you and your fiance enjoyed it. 🙂 Thanks for your kind feedback! xoxo
We love your recipe! I read the recipe and see 1/4 C red wine in the ingredients section and then 3 Tbsp red wine for the sauce. What do I use the 1/4 c red wine for?
I just drink it for now! 😅🍷
Hi Shirley! 1/4 C red wine is for steaming the hambagu in the frying pan at Step 12, and 3 Tbsp red wine for the sauce. 🙂
Hi Nami, I was craving hambagu rice so I made this with the sauce and it was exactly what I wanted and satisfied my craving. Great recipe so thank you!
Hi Catherine! I’m so glad to hear you enjoyed this recipe! Thanks so much for your kind feedback. 🙂
I made this today, this was super tight. Excellent recipe, mad easy to follow. Only thing, my mom yelled at me for using up the whole bottle of wine. Other than that, excellent.
Hi Victor! Thank you so much for trying this recipe and I’m so glad you enjoyed it! Hahahaha, sorry to your mom! Have you seen these mini wines (I talked about it in this post: https://www.justonecookbook.com/hayashi-rice/). It’s perfect for cooking! 🙂 Thank you for your kind feedback, Victor!