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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!
Course Main Course
Cuisine Japanese
Keyword Japanese hamburger steak
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 Patties
Calories 377kcal



  • 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


  • 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.



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