Gather all the ingredients.
After you flip, pour ¼ cup red wine and lower heat to medium-low heat. Cover and cook for 5 minutes to thoroughly cook the inside of the patties (adjust cooking time depending on thickness).
Then uncover and increase heat to medium-high to let the red wine evaporate. When it’s almost gone, transfer steaks into individual plates. Do not wash the pan as you will make the sauce next.
Ground meat: The good ratio for hambagu is 65% ground beef and 35% ground pork. I usually make with roughly 50-50 for convenience. You can make hambagu with 100% beef, however it will not be as juicy and soft as combined meat.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.