Japanese Hamburg Steak

Say hello to my Japanese Hamburg Steak recipe, also known as ‘hambagu’ steak! This delightful recipe combines ground pork and beef with seasonings to create juicy, flavorful hamburger patties. What makes it stand out is its simplicity and the use of all-natural, healthy ingredients, allowing you to savor the authentic taste of Japanese-style hamburger steak right in your kitchen, and it’s incredibly easy to prepare!

Japanese hamburger hambagu steak topped with demi-glace sauce served on a cast iron serving plate with a side of boiled asparagus, side angle shot.

Why I Love This Recipe

I absolutely love this Japanese Hamburg Steak recipe because it captures all the flavors of Japanese fusion cuisine in one delectable dish! Crafted from a blend of ground pork and beef, I create a delightful fusion of flavors that brings both comfort and satisfaction to the table! The rich taste, complemented by a hint of sweetness from the demi-glace sauce, adds depth and character to the dish. For those who relish the savory goodness of hamburg steak with a touch of Japanese flair, I promise this recipe is a must-try!

What makes it even more special is that I utilizes the same authentic hamburg ingredients and techniques found in my Wafu Japanese Hamburger Steak, Menchi Katsu, and my Hawaiian-inspired Loco Moco dishes to delivery the same delicious hamburg steak directly to your kitchen! So, give it a try, and you’ll soon discover why this Japanese Hamburg Steak recipe is a family favorite in my house!

Ingredients

Ingredients

  • Ground Pork – fat 20% preferred.
  • Ground Beef – fat 20% preferred.
  • Butter – use salted or unsalted butter.
  • Onions – chopped yellow or brown.
  • Garlic – grated using a hand grater.
  • Panko – panko bread crumbs. For low carb, use crushed pork rinds or Pork Panko.
  • Salt – sea salt preferred.
  • Black Pepper – ground.
  • Egg – beaten.
  • Half & Half – can also use milk.
  • Nutmeg – ground spice.
  • Sweetener – use your preferred sweetener. 
  • Red Wine – dry red wine.
  • Ketchup – regular ketchup. Can use Sugar Free Ketchup for a low-carb sauce.
  • Worcestershire Sauce – premixed sauce found at grocery stores.

🍖 Ground Meat Ingredient Note

Use a 50/50 blend of Ground Pork and Ground Beef with a minimum ratio of 90/10. This results in a juicy hamburger patty that avoids drying out.

Ingredients to make Japanese hamburger hambagu steak on the counter top.

Directions

☑ Before Getting Started

Before getting started, ensure you have a Large Frying Pan with a Flat Bottom. This will provide ample room to cook your hamburger patties evenly.

Step 1 In a medium sized skillet over medium-low heat, combine butter, red wine, water, ketchup, sweetener, and Worcestershire sauce. Simmer this mixture for 6-8 minutes until it thickens.

Demi glace sauce in frying pan.

Step 2 Begin by blending sautéed browned onions, grated garlic, and panko breadcrumbs. Add a combination of ground pork, ground beef, a pinch of salt, some black pepper, eggs, and a hint of nutmeg. Thoroughly mix these ingredients, shape them into patties, and use your thumb to create an indent in the middle on one side of each patty.

Hamburg formed in hand.

📄 Hamburger Recipe Notes

The Indent Helps Retain its Shape during cooking.

Step 3 Heat up a skillet with a touch of oil over medium heat. Place your patties in it, ensuring they’re covered, and let them cook for approximately 3-4 minutes per side.

Hamburg steak in frying pan

🌡 Internal Temperature Check

Make sure the internal temperature reaches 165°F for safe and juicy consumption.

Step 4 Finally, pour the prepared demi-glace sauce over your Hamburg Steak.

Hamburg steak served on a white plate.

Paring Recommendations

Serve your Japanese Hamburg Steak with a bowl of preferred rice to complement its savory flavors. Add a comforting bowl of Tofu Miso Soup for warmth and umami richness. Balance the dish with Asian Steamed Vegetables or a green salad tossed in Wafu Dressing or Miso Dressing for a well-rounded meal.

Japanese hamburger hambagu steak topped with demi-glace sauce served on a cast iron serving plate with a side of boiled asparagus, top down shot.

Frequently Asked Questions

Can I use ground chicken instead of ground pork or beef?

Yes, you can, but please note that using ground chicken will affect the flavor and texture of the hamburger steak.

How long does it take to cook the hamburg patties on each side?

It takes about 3-4 minutes per side when covered, but cooking times can vary. To ensure they are cooked thoroughly, use a thermometer to check the internal temperature.

How do I know if the hamburg patties are cooked thoroughly?

You can lightly press the patties down with a spatula and if the juices that come out are clear, they're ready. Alternatively, you can use a thermometer for precise confirmation.

Storage Tips

Store the hamburg steak and the demi-glace sauce separately in airtight containers in your fridge. The hamburg will stay fresh for about 3-5 days, while the flavorful demi-glace sauce can be enjoyed for up to 10-14 days. Place a damp paper towel over the hamburg steak and reheat it in the microwave. This will ensure that your leftovers will retain it’s juiciness while reheating.

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Japanese hamburger hambagu steak topped with demi-glace sauce served on a cast iron serving plate with a side of boiled asparagus, side angle shot.

Japanese Hamburg Steak

Taste the flavors of Japan with our mouthwatering Hamburg Steak recipe. This delectable dish, also known as Japanese Hamburger Steak or 'Hambagu,' combines juicy ground meat, savory seasonings, and a red wine demi-glace sauce. Experience the taste of Japan at home with this easy-to-make and satisfying Hamburg Steak recipe.
5 from 12 votes
Course: Main Course
Cuisine: Japanese
Keyword: hamburg steak, Japanese hamburg steak sauce, Japanese hamburger steak, Japanese hamburger steak sauce
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 Patties
Print Recipe
Calories: 377kcal

Ingredients

Hamburger

Demi-Glace Sauce

Instructions

  • Gather all the ingredients.
    Ingredients for hamburg steak.
  • Dice onions. In a medium sized frying pan, add 1/2 tbsp butter on medium heat. Once butter is melted, add onion, cook until browned and set aside. Should take around 2-3 minutes.
    Chopped onions in frying pan.
  • Grate garlic with a grater or a garlic press. Put into a large mixing bowl.
    Grated garlic in a bowl.
  • In mixing bowl, add ground pork, ground beef, salt, pepper, egg, panko, half & half, nutmeg, cooked onions from step 2). Combine with hands until mixed well.
    Hamburg mix in a bowl.
  • Take 1/4 of the mix and throw from one hand to another while gently cupping the mix with the palm and hand forming a ball. Place the ball onto a plate and press down on it with the palm of your hand to form a patty. The patty should be around 1 inch thick. Afterwards, take your thumb and gently press and make an indent in the middle of the hamburger patty. This ensures the hamburger will retain it's shape during the cooking process (otherwise it will expand upwards).
    Hamburg formed in hand.
  • In a medium frying pan, add 1 1/2 tbsp butter, red wine, water, ketchup, sweetener and Worcestershire sauce on medium-low heat. Mix and reduce until the sauce thickens. Should be around 6-8 minutes. Remove from heat once thickened.
    Demi glace sauce in frying pan.
  • In a large frying pan, spray cooking oil and bring up to temperature on medium-high heat (about 2 minutes). Carefully place patties with indented side upwards, cover and cook for 3-4 minutes or until browned. Flip to the other side and repeat.
    Hamburg steak in frying pan
  • Once hamburgers are done, transfer to a serving plate and pour demi-glace sauce on top. Best served with a side of vegetables.
    Hamburg steak served on a white plate.

Nutrition

Calories: 377kcal | Carbohydrates: 5g | Protein: 19g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 650mg | Potassium: 497mg | Fiber: 1g | Sugar: 2g | Vitamin A: 196IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 3mg
*Values Based Per Serving
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4 Comments

  1. Judith King

    yum yum yum. Really good. Thank you!
    I made some changes because of lacking them in the house and it was still REALLY good. Changes I made were:
    no pork rinds
    all ground beef
    no salt/pepper because I just for didn’t read carefully or forgot
    changed out cream for half and half

    In the demiglace, I changed red wine for red wine vinegar. Thank you. Thank you. You guys are great!!

    • LowCarbingAsian

      You are very welcome and love the enthusiasm!! Using pork & pork rinds would be more juicy compared to beef and no rinds. All the other subs are minor and wouldn’t make a noticeable impact in the final dish IMO. Either way, glad you enjoyed the recipe!!

  2. This came out so delicious! My demi-glace did not turn out as dark as yours, but it tasted great. Cant wait to try more of your recipes!

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