Japanese Hamburger Steak

Soft and juicy Japanese Hamburger Steak served with homemade a sugar-free demi-glace sauce.  This recipe is a family favorite and an absolute crowd pleaser!

Japanese Hamburger Steak has and will always be a popular dinner choice any day of the week.

There’s nothing better than juicy and flavorful ground meat patties served with an addicting demi-glace sauce.  Truly a Japanese classic recipe!

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.

What is Japanese Hamburger Steak?

Japanese Hamburger Steak, pronounced ‘hambagu’ in Japanese, is not like the usual “hamburger” with two buns you might be used to.

Instead, it is just a thick and juicy ground meat patty topped with a special sauce and served with a side of vegetables.

How do you make Japanese hamburger steak?

A 50% ratio of ground beef to ground pork is mixed with saute onions, garlic, pork rinds (or can sub with panko), egg, half and half, nutmeg.

The mixture is formed into thick patties and cooked on medium-high heat turning once until the juice runs clear.  Approximately 6-8 minutes.

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

What is the nutritional information for this Japanese hamburger steak recipe?

  • 377 Calories
  • 5g Carbohydrates
  • 1g Fiber
  • 19g Protein
  • 29g Fat
  • 1g Trans Fat
  • 97mg Cholesterol
  • 650mg Sodium
  • 497mg Potassium
  • 44mg Calcium
  • 3mg Vitamin C

What sides go well with this Japanese dish?

  • Pan-fried cauliflower rice in butter or steamed rice of choice.
  • Boiled green vegetables like asparagus, broccoli, green beans.
  • Hard-boiled eggs.

Boiled broccoli and asparagus served on a wooden plate along with a miso mayo dipping sauce.

Why do you use a 50/50 ground meat mixture of ground beef and ground pork to make Japanese hamburgers?

Using a 50/50 ground meat mixture ensures the patty is soft and juicy.

Did you have any tips in making Japanese Hamburger Steak recipe?

  • Use a blend of at least 50% ground pork ratio.
  • Hamburger steak is ready when only clear juices come out when lightly pressed down with a spatula.
  • Serve with boiled green vegetables and rice of choice for a balanced healthy 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.

Looking for other healthy Japanese recipes?

Now, let’s get making this authentic Japanese Hamburger Steak recipe!

  • Prepping Time 10M
  • Cooking Time 10M
  • Total Time 20M
  • Net Carb/Serv ~4g
  • Serving 4 Patties

Ingredients

Hamburger

  • 1/2 lb Ground Pork (fat>20% preferred)
  • 1/2 lb Ground Beef (fat>20% preferred)
  • 1/2 tbsp Butter
  • 1 tbsp Chopped Onions
  • 1 Garlic Clove
  • 1 oz Unflavored Pork Rinds (2 tbsp if using Pork Panko or regular Panko Bread Crumbs)
  • 1/2 tsp Salt
  • 1/8 tsp Black Pepper
  • 1 Egg
  • 1 1/2 tbsp Half & Half
  • 1/4 tsp Nutmeg

Demi-Glace Sauce

  • 1 1/2 tbsp Butter
  • 1 1/2 tsp Monkfruit Erythritol Blend (or sweetener of choice)
  • 4 1/2 tbsp Red Wine
  • 4 1/2 tbsp Water
  • 4 1/2 tbsp Sugar-Free Ketchup (can sub with regular ketchup, but use half the sweetener)
  • 4 1/2 tbsp Worcestershire Sauce

Directions

1) Gather all the ingredients.

Japanese Hamburger Steak Recipe (1)

2) 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.

Japanese Hamburger Steak Recipe (5)

3) Grate garlic with a grater or a garlic press. Put into a large mixing bowl.

Japanese Hamburger Steak Recipe (6)

4) Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine crumbs and transfer into the mixing bowl.  You can also use your hands to crush the pork rinds if you don’t have a food processor.  Note – if you’re using Pork Panko or regular Panko Bread Crumbs, place directly into the mixing bowl.

Japanese Hamburger Steak Recipe (19)

Japanese Hamburger Steak Recipe (3)

5) In mixing bowl, add ground pork, ground beef, salt, pepper, egg, half & half, nutmeg, cooked onions from step 2). Combine with hands until mixed well.

Japanese Hamburger Steak Recipe (7)  Japanese Hamburger Steak Recipe (8)  Japanese Hamburger Steak Recipe (9)  Japanese Hamburger Steak Recipe (10)  Japanese Hamburger Steak Recipe (4)

6) 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).

Japanese Hamburger Steak Recipe (30)

Japanese Hamburger Steak Recipe (31)

Japanese Hamburger Steak Recipe (26)

7) In a small frying pan, add 1 1/2 tbsp butter, red wine, water, Sugar-Free Ketchup, Monkfruit Erythritol Blend 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.

Japanese Hamburger Steak Recipe (11)

Japanese Hamburger Steak Recipe (12)

Japanese Hamburger Steak Recipe (13)

Japanese Hamburger Steak Recipe (14)

8) 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.

Japanese Hamburger Steak Recipe (32)

9) Once hamburgers are done, transfer to a serving plate and pour demi-glace sauce on top.  Best served with a side of vegetables.

Japanese Hamburger Steak Recipe (21)

Hope you enjoy your authentic Japanese Hamburger Steak!

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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 Hamburger Steak

Soft and juicy Japanese Hamburger Steak served with homemade a sugar-free demi-glace sauce. This recipe is a family favorite and an absolute crowd pleaser!
5 from 8 votes
Course: Main Course
Cuisine: Japanese
Keyword: Japanese hamburger steak
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 Patties
Print Recipe
Calories: 377kcal

Ingredients

Hamburger

  • 1/2 lb Ground Pork fat>20% preferred
  • 1/2 lb Ground Beef fat>20% preferred
  • 1/2 tbsp Butter
  • 1 tbsp Chopped Onions
  • 1 Clove Garlic
  • 1 oz Unflavored Pork Rinds 2 tbsp if using Pork Panko or regular panko bread crumbs
  • 1/2 tsp Salt
  • 1/8 tsp Black Pepper
  • 1 Whole Egg
  • 1 1/2 tbsp Half & Half
  • 1/4 tsp Nutmeg

Demi-Glace Sauce

  • 1 1/2 tbsp Butter
  • 1 1/2 tsp Monkfruit Erythritol Blend or sweetener of choice
  • 4 1/2 tbsp Red Wine
  • 4 1/2 tbsp Water
  • 4 1/2 tbsp Sugar-Free Ketchup can sub with regular ketchup, but use half the sweetener
  • 4 1/2 tbsp Worcestershire Sauce

Instructions

  • Gather all the ingredients.
  • 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.
  • Grate garlic with a grater or a garlic press. Put into a large mixing bowl.
  • Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine crumbs and transfer into the mixing bowl. You can also use your hands to crush the pork rinds if you don’t have a food processor. Note – if you’re using Pork Panko or regular Panko Bread Crumbs, place directly into the mixing bowl.
  • In mixing bowl, add ground pork, ground beef, salt, pepper, egg, half & half, nutmeg, cooked onions from step 2). Combine with hands until mixed well.
  • 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).
  • In a small frying pan, add 1 1/2 tbsp butter, red wine, water, Sugar-Free Ketchup, Monkfruit Erythritol Blend 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.
  • 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.
  • Once hamburgers are done, transfer to a serving plate and pour demi-glace sauce on top. Best served with a side of vegetables.

Video

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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