Japanese hamburger steak (hambagu) is tender, juicy, and easy to make in under 30 minutes. It is simply made with ground beef, panko breadcrumbs, onions and is topped with easy homemade sauce. Pair up with warm rice and grilled vegetables to make it into a delicious meal!
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What is Japanese hamburger steak?
Japanese hamburger steak (or hambagu) is a ground beef patty that is pan-fried on the stove. As the name suggests, it originated in Hamburg Germany. When meat became widely available to the 1960’s, it become popular in Japan as a way to use ground meat economically, mixed with other ingredients such as breadcrumbs.
It is categorized as ‘Yoshoku' since it is a western inspired food that evolved in Japan.
This Japanese version is made softer and juicier than western hamburger steak such as Salisbury steak and often served with rice on the side.
What makes it juicy and tender?
The mix of panko and milk, and the cooked onion both work as an additional moisture booster. The egg also contributes to binding the meat together which helps to lock in the juiciness.
Ingredients for this recipe
For the hamburg steak
- Gluten-free panko breadcrumbs - you may also use ¼ cup of ground oatmeal or oat flour. Make sure to use a gluten-free brand.
- Oat milk or any non dairy milk
- Olive oil - or any oil
- Onion
- Ground beef
- Egg
- Salt
For the sauce
- Ketchup
- Worcestershire sauce
How to make Japanese hamburger steak
1. Combine panko breadcrumbs and milk in a small cup, set aside.
2. Cook the onion. Spread the minced onion on a microwave safe plate, drizzle olive oil, cover with cling wrap and microwave for one minute. Alternatively, you can heat up the olive oil in a pan and cook the minced onion for 2 minutes or until tender.
3. Knead. In a large bowl, combine ground beef, egg, salt, cooked onion, panko & milk mix together. Knead with hands for 3 minutes.
4. Shape. Split the meat into four. Make them each into a flat oval shape.
5. Cook. Heat some oil in a pan, cook for 5-7 minutes on each side over medium low heat. You can test the doneness by inserting a toothpick or chopstick in the middle. If the juice coming out of the steak is clear, it's ready! (If not, the juice would be reddish, cloudy color)
6. Serve. Mix ketchup and Worcestershire sauce to make a quick sauce. Optional: serve with rice and vegetables.
Tips
Try not to touch the hamburger steak while cooking other than when flipping. Touching excessively will cause cracking on the surface and make the juice leak out.
It is really important to keep the fire to medium low heat. You want to make sure to cook the inside completely without burning the surface.
Cook ahead options
For the sauce - Mix the sauce ingredients ahead of time and store in the fridge for up to 1 week.
For the hamburger mix - Once you mix all the ingredients for hamburger steaks, you may either
- Refrigerate the mix for up to 2 days until ready to shape and cook.
- Shape and refrigerate for up to 2 days until ready to cook.
- Freeze the mix in a large food storage bag and store for up to 3 months. Make sure to flatten the mix in the bag so it freezes and thaws quicker. Thaw in the fridge completely, shape and cook.
- Shape and store in a food storage bag in one layer for up to 3 months. Thaw in the fridge completely before cooking.
Variations
Make them smaller to fit into lunch boxes or make them toddler friendly. Adjust the cooking time accordingly.
FAQ
If they are very brown but not cooked enough on the inside, lower the heat and pour in 3 tablespoon of water into the pan. Then cover the pan and cook for another 1-2 minutes.
Cooked Japanese hamburger steaks can be refrigerated for up to 4 days in an airtight containers. They can also be frozen for up to three month. Microwave, or cook on the stovetop to reheat.
For storing uncooked hamburger steaks, see the section 'Cook ahead options' above.
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Recipe
Japanese Hamburger Steak (Hambagu)
Ingredients
- ⅓ cup gluten-free panko bread crumbs or ¼ cup oat flour
- 1 tablespoon oat milk or any non dairy milk
- 1 tablespoon olive oil
- 1 medium onion minced
- 1 pound ground beef I use 80% lean
- 1 large egg
- ½ teaspoon salt
For sauce
- 4 tablespoons ketchup
- 4 tablespoons Worcestershire sauce
Instructions
- Combine the panko and milk in a small cup, set aside.
- Spread the minced onion on a microwave safe plate, drizzle olive oil, cover with cling wrap and microwave for one minute on high. Alternatively, you can heat up the olive oil in a pan and cook the minced onion for 2 minutes or until tender.
- In a large bowl, combine the ground beef, egg, salt, cooked onion, panko & milk mix together. Knead with hands for 2-3 minutes until well combined.
- Split the mix into four, and make each into a flat oval shape.
- Heat some oil in a pan, cook for 5-7 minutes on each side over medium low heat. You can test the doneness by inserting a toothpick or chopstick in the middle. If the juice coming out of the steak is clear, it's ready. (If not, the juice would be reddish, cloudy color)
- Mix the ketchup and Worcestershire sauce to make the sauce.
- Top the hamburger steaks with sauce. Optional: serve with vegetables and rice.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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