Japanese hamburger steak, or hambāgu (ハンバーグ), is a tender, juicy patty made with ground beef, panko breadcrumbs, and sautéed onions. It’s typically served with a tangy sauce of ketchup and Worcestershire sauce.
Hambāgu is made from ground meat mixed with sautéed onions, panko breadcrumbs, egg, and milk. You can make it with 100% ground beef for a stronger beef flavor, or combine beef and pork for a slightly lighter texture and flavor.
Known as hambāgu (ハンバーグ) or hambāgu steak (ハンバーグステーキ) in Japan and hambak steak (함박스테이크) in Korea, this dish is similar to Hamburg steak or Salisbury steak found in other cuisines.
Hambāgu is served with a savory, tangy sauce made from ketchup and Worcestershire sauce poured over the patty. Serve with steamed rice and vegetables like broccoli and carrots for a satisfying lunch or dinner.
Hamburger Steak Ingredients
- Ground beef – use 100% beef for a richer flavor, or mix with ground pork (at least 60% beef recommended).
- Panko breadcrumbs – they absorb milk and help keep the patty moist and tender.
- Flavors and spices – sautéed onion, ketchup, Worcestershire sauce, salt, and pepper.
- Garlic – optional, but adds extra depth of flavor.
Sauce Ingredients
- Ketchup – gives sweetness and tang.
- Worcestershire sauce – adds savory umami.
- Butter – finishes the sauce with richness.
How to Make Japanese Hamburger Steak (Hambāgu ハンバーグ)
- Finely dice the onion and sauté in a pan with a little oil until softened to remove the raw bite. Set aside to cool.
- Combine the cooled sauteed onions, ground meat, panko breadcrumbs, milk, egg, ketchup, Worcestershire sauce, salt, pepper, and garlic (if using) in a large bowl. Mix gently until smooth and evenly combined.
- Divide the mixture into four portions and form tight, oval-shaped patties. Lightly oil your hands to prevent sticking, and press or toss the patties between your hands to remove air pockets so they keep their shape while cooking.
- Heat a lightly oiled pan over medium-high. Fry the patties 3–4 minutes per side until golden, then add a splash of red wine (about 1/4 cup), cover, and steam until fully cooked (about 160°F / 71°C internal temperature). Remove the patties and set aside.
- Lower the heat and, using the same pan, combine ketchup, Worcestershire sauce, sugar, and water or stock. Stir until the sauce lightly bubbles and the flavors meld, then turn off the heat and spoon the sauce over the patties. Finish with a small pat of butter for added richness if desired.
Expert Tips
- Grease your hands lightly when shaping patties to prevent sticking.
- Toss the patty gently between your hands to remove air pockets and keep its shape.
- Make a slight indent in the center of each patty to promote even cooking.
- To check doneness, pierce the center and confirm the juices run clear; aim for an internal temperature of about 160°F (71°C).
FAQ
Hambāgu rose in popularity in the postwar period as an affordable way to enjoy meat by mixing ground meat with onions, breadcrumbs, and egg. Many variations exist in Japan, including cheese-stuffed hamburg steaks (chīzuhanbāgu チーズハンバーグ) and Japanese-style (wafu) versions.
For a robust beef flavor use 100% ground beef. A mix of beef and pork (with at least 60% beef) works well for a juicier, softer patty.
Serve with steamed rice and simple vegetables like steamed broccoli and carrots for a balanced meal.
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Japanese Hamburger Steak (Hambāgu ハンバーグ)
Ingredients
Hamburger Steak
- 1 ⅓ lb ground beef
- ⅓ medium onion, finely diced
- 1 teaspoon vegetable oil
- 1 egg
- ⅓ cup panko bread crumbs
- 2 ½ Tablespoons milk
- 2 teaspoons ketchup
- 1 teaspoon Worcestershire sauce
- ¾ teaspoon sea salt
- ½ teaspoon pepper
- 2 cloves garlic, minced (optional)
- ¼ cup red wine (to steam patties)
Sauce
- ⅓ cup ketchup
- 3 Tablespoons Worcestershire sauce
- 3 Tablespoons water or stock
- 2 Tablespoons butter
- 2 teaspoons sugar
Optional for serving
- Steamed broccoli and carrots
- Steamed rice
Instructions
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Saute onions: Heat a pan over medium-high with vegetable oil. Add diced onions and sauté until softened. Remove and set aside.
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Mix: In a large bowl, combine ground beef, sautéed onions, egg, panko, milk, ketchup, Worcestershire, sea salt, pepper, and garlic. Mix until smooth and cohesive.
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Form patties: Divide into four portions and form tight oval patties. Lightly oil your hands to shape them and remove air pockets.
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Cook: Heat a lightly oiled pan over medium-high, cook patties 3–4 minutes per side until browned. Add red wine, cover, and steam until fully cooked (about 160°F / 71°C). Remove patties and set aside.
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Make sauce: Reduce heat to low and combine ketchup, Worcestershire sauce, sugar, and water or stock in the same pan. Stir until it bubbles, then turn off the heat and spoon over the patties. Add butter for extra richness if desired.
Notes
- Ground meat – You can mix beef and pork, but keep at least 60% beef for best flavor. Using 100% beef yields a more pronounced beef flavor.
- Panko breadcrumbs – Regular unseasoned breadcrumbs can be used as a substitute. If using seasoned crumbs, reduce added salt.
- Forming patties – Tossing or pressing the mixture to remove air pockets helps the patties hold their shape during cooking.
- Sauce – Wipe any excess grease from the pan before making the sauce if desired. For a thinner sauce add water a tablespoon at a time and adjust seasoning to taste.
Leftovers – Store cooked patties in an airtight container in the fridge for up to 3 days.
Nutrition
Carbohydrates: 16 g,
Protein: 29 g,
Fat: 33 g
Nutrition information is automatically calculated and should be used as an approximation.
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