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Japanese Hamburger Steak (Hambagu)

This Japanese Hambāgu is a juicy, tender hamburger steak with a flavorful twist, perfect for beginner cooks. Made with a versatile blend of ground meat and served with a rich red wine reduction sauce, it’s simple to prepare and deliciously satisfying.
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Prep Time 30 minutes
Cook Time 20 minutes
Servings: 4
Course: #main, dinner
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

For the Hambagu Patties:
  • ½ onion (about 5 oz. or 142 grams)
  • 1 Tbsp neutral oil (I used avocado oil)
  • 1 lb. Use a combination of half ground beef and half pork, or a mixture of one-third beef, one-third pork, and one-third veal. As mentioned in the video, I was fortunate to find pre-measured ground meat, ideal for meatloaf and meatballs, which worked perfectly for this dish. If you come across something similar at your store, it’s a convenient option, but feel free to use your preferred blend of ground meat. Tip: You can make hambagu with 100% beef, but it will not be as juicy and tender as combining the two or three meats.
  • ½ tsp kosher salt
  • freshly ground black pepper
  • ½ tsp nutmeg
  • ⅓ cup panko (Japanese breadcrumbs)
  • 2 Tbsp milk
  • 1 large egg
For Cooking the Hambagu:
  • 1 Tbsp neutral oil (I used avocado oil)
  • 3 Tbsp red wine For steaming, I like to keep mini wine bottles on hand, which are perfect for recipes like this. If you prefer, you can substitute with beef or chicken stock instead of red wine.
For the sauce:
  • 1 Tbsp unsalted butter
  • 3 Tbsp ketchup (to taste)
  • 3 Tbsp tonkatsu sauce (*see notes) (Bull Dog brand tonkatsu sauce comes in a rounded rectangular bottle with a retro label design. You can find it in the Asian section of most grocery stores.)
  • 3 Tbsp red wine (or substitute with beef or chicken stock)
  • 3 Tbsp water

Method
 

This recipe requires 20 to 30 minutes of inactive resting time for the patties in the refrigerator, in addition to the active cooking time. I used this time to prepare the rest of the dinner dishes.
    Gather all the ingredients. If doubling the recipe, please cook one batch at a time in the pan.
      To Make the Hambagu Patties:
      1. Mince ½ onion finely. To do this, place the flat side down on the cutting board. Make ⅛-inch vertical slices, leaving the root end intact. Then, make ⅛-inch horizontal slices toward the root. Finally, cut down through the onion perpendicular to the slices. For finer pieces, use a rocking motion with the knife, holding down the tip to keep the onion from scattering.
      2. 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.
      3. Once the onions have cooled, combine them with 1 lb of ground beef and pork in a bowl. Add ½ tsp salt, freshly ground black pepper to taste, ½ tsp nutmeg, ⅓ cup panko, 2 Tbsp milk, and 1 large egg. Mix with a silicone spatula or spoon, then knead by hand until the mixture is sticky and pale.
      4. Divide the mixture into 4 or 6 portions. Scoop out one portion and toss it between your hands about five times to remove any air (as shown in the video). This helps prevent the patties from cracking during cooking. Shape each portion into an oval patty and place them on a tray or plate. Cover with plastic wrap and refrigerate for at least 30 minutes to let the meat combine and the fat solidify before cooking.
      5. Heat a large pan over medium heat and add 1 Tbsp of neutral oil once the pan is hot. Gently place the patties in the pan. Use two fingers to make an indentation in the center of each patty to prevent them from puffing up. Cook the patties for about 3 minutes until the bottom is browned. Carefully flip them and cook for another 3 minutes until the other side is browned.
      6. Add 3 Tbsp of red wine and reduce the heat to low. Cover the pan and cook for 5–7 minutes, adjusting the time based on the thickness of the patties. Uncover and check for doneness by inserting a skewer; if clear juice comes out, the patties are fully cooked. Transfer the hamburger steaks to individual plates, but do not wash the pan as you will use the pan juices to make the sauce next.
      To Make the Red Wine Reduction Sauce:
      1. In the same frying pan, add 1 Tbsp unsalted butter, 3 Tbsp ketchup, and 3 Tbsp tonkatsu sauce. Add 3 Tbsp red wine and 3 Tbsp water. Mix well and bring the sauce to a simmer over medium heat, allowing the alcohol to evaporate.
      2. 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.
      3. Pour the remaining sauce into a small bowl or jar and bring it to the table for serving.

      Notes

      Traditional topping options include sauteed mushrooms or a fried egg.
       
      Couldn't find Tonkatsu Sauce in the store? Easily make your own!  Homemade Tonkatsu Sauce: 3 Tablespoons Worcestershire sauce, 2 Tablespoons ketchup, 1 Tablespoon soy sauce or tamari, 1 Tablespoon mayonnaise, 1 Tablespoon tahini, 1 teaspoon sugar. In a medium bowl, whisk all ingredients together until the sugar has dissolved. Store in a mason jar or other container with a tight-fitting lid in the refrigerator for up to 3 months.
       
      When making the red wine reduction sauce, adjust the amount of ketchup to taste, as some brands are sweeter than others. 
       
      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.