Japanese Cheese-Stuffed Hamburg Steak (Hambagu)
Experience the ultimate comfort food with this Japanese hamburg steak, featuring a tender, juicy meat blend concealing a rich, molten cheese center.
In Japan, hambagu is a beloved Western-influenced dish that has become a staple of home cooking and family restaurants alike. Unlike a standard burger, this version focuses on a delicate, soft texture achieved by blending beef and pork, then elevating it with a rich, savory demi-glace style sauce. The surprise of molten cheese hidden inside transforms a simple meal into a memorable culinary experience.
Ingredients
- 500 g mixed beef and pork mince
- 1 onion
- 1 egg
- 1 small bowl breadcrumbs
- 1 splash milk
- 200 ml water
- to taste tonkatsu sauce
- to taste ketchup
- 1 bouillon cube
- 1 knob butter
- 1 spoonful sugar
- to taste salt
- to taste black pepper
- as needed cooking oil
- several slices cheese
- optional steamed broccoli
- optional cherry tomatoes
- optional cabbage
Instructions
- 1Chop the onion
Finely mince one onion and place it into a bowl. Cover the bowl with plastic wrap and microwave it for two minutes at 600W to soften the onion before mixing.
Tip: Microwaving the onion saves time and mellows its raw, sharp flavor without the need to sauté. - 2Combine the ingredients
In a large mixing bowl, start by adding 500g of mixed beef and pork mince. Combine it with the softened microwaved onion, a pinch of salt, black pepper, one egg, a small bowl of breadcrumbs, and a splash of milk.
Tip: Using a blend of beef and pork mince gives the patties the best balance of rich flavor and tender texture. - 3Mix the meat thoroughly
Mix all the ingredients together vigorously by hand until the mixture becomes pale, sticky, and thoroughly incorporated. This helps bind the meat proteins together so the patties hold their shape.
Tip: Wearing a disposable glove keeps your hands clean and helps prevent the heat from your skin from melting the fat in the meat. - 4Stuff the patties with cheese
Take a portion of the meat mixture and flatten it slightly. Place a folded slice of cheese directly in the center, then cover it completely with more meat. Shape it tightly into a smooth patty.
Tip: Make sure the edges are sealed perfectly and there are no cracks, otherwise the cheese will melt and leak out into the pan while cooking. - 5Pan-fry the hamburg steaks
Heat a drizzle of cooking oil in a non-stick pan over medium-low heat. Add the stuffed patties to the pan and fry them steadily until they develop a rich, golden-brown crust on the bottom before flipping.
Tip: Gently press a shallow indentation into the center of each patty before frying to prevent them from puffing up into a ball as they cook. - 6Add water and simmer
Pour 200ml of water into the pan with the browned hamburg steaks. This will create the base for the sauce and ensure the meat is cooked through perfectly.
Tip: Make sure to pour the water around the patties rather than directly on them to maintain the crust. - 7Season the sauce
Add tonkatsu sauce, ketchup, a bouillon cube, a knob of butter, and a spoonful of sugar into the pan. Stir gently to combine these ingredients with the water and pan juices, then cover with a lid and simmer over medium-low heat for five minutes.
Tip: The bouillon cube adds a deep savory flavor that balances the sweetness of the ketchup and sugar. - 8Reduce the sauce
After simmering, remove the lid and turn up the heat to medium-high. Continue to cook until the sauce thickens and glazes the hamburg steaks. Keep a close eye on it to ensure the sauce does not burn.
Tip: Basting the patties with the sauce while it reduces will give them a beautiful, glossy finish.
