Japanese Hamburg Steak (Hambagu)

A rich and indulgent Japanese Hamburg steak inspired by home-style cooking, featuring a juicy beef and pork patty smothered in a savory tonkatsu and ketchup sauce.

Ingredients

• 2 packs beef
• 2 packs pork shoulder
• 1 onion
• 1 egg
• 1 splash milk
• to taste breadcrumbs
• to taste butter
• to taste salt
• to taste black pepper
• equal parts tonkatsu sauce
• equal parts ketchup
• 1 splash water
• 2 frozen broccoli florets
• 2 carrots

Instructions

1. 1Trim and Shape the Carrots

   

   Place raw carrots on a cutting board and use a knife to trim and shape them into neat ovals, setting the scraps aside for another meal.

   Tip: Save carrot scraps in a bag in the freezer to use later for vegetable stock.
2. 2Boil the Broccoli

   

   Bring salted water to a boil, then drop in frozen green broccoli florets and cook them until the water returns to a rolling boil.

   Tip: Cook frozen broccoli just until tender-crisp to keep them bright green and vibrant.
3. 3Mince the Beef

   

   Take raw beef chunks and pulse them inside a glass food processor until finely minced.

   Tip: Ensure the beef is well-chilled before processing so it maintains a clean texture.
4. 4Slice the Pork Shoulder

   

   Place raw pork shoulder on a wooden checkered cutting board and slice it into smaller pieces, trimming off excess fat to avoid making the mixture too fatty.

   Tip: Wear food-safe gloves when handling raw meat to maintain kitchen hygiene.
5. 5Dice the Onion

   

   Place a halved white onion on the checkered wooden board and carefully dice it into small, uniform pieces.

   Tip: Keep the root intact while dicing to prevent the onion layers from slipping apart.
6. 6Sauté the Onions

   

   Melt butter in a frying pan and add the diced onions, sautéing them over heat until they become soft and lightly golden.

   Tip: Cook the onions on medium heat so they caramelize and sweeten without burning.
7. 7Add Egg to Meat and Breadcrumbs

   

   Crack a fresh raw egg directly into the large metal mixing bowl on top of the minced meat and breadcrumb mixture.

   Tip: Adding an egg helps bind the meat and breadcrumbs together to keep the patties from falling apart during cooking.
8. 8Pour in milk

   

   Pour a small splash of milk over the minced meat, egg, and breadcrumb mixture in the mixing bowl. This adds just enough moisture to keep the Hamburg steak tender and juicy without making the mixture overly wet.

   Tip: Use just enough milk to moisten the breadcrumbs; avoid adding too much liquid.
9. 9Incorporate Cooled Sautéed Onions

   

   Transfer the previously cooked and cooled diced onions from the frying pan directly into the mixing bowl containing the meat, breadcrumbs, egg, milk, and seasonings.

   Tip: Make sure the onions are cooled down before adding them so they do not start cooking the raw egg or meat prematurely.
10. 10Mix ingredients by hand

    

    Thoroughly combine the minced meat, sautéed onions, seasonings, egg, milk, and breadcrumbs by hand while wearing a clear plastic glove. Ensure all ingredients are evenly distributed to create a cohesive mixture for the patties.

    Tip: Wear food-safe gloves to easily and hygienically mix the ingredients together.
11. 11Form the Hamburg Patties

    

    Take a portion of the thoroughly combined meat mixture and shape it by hand into a large, thick, round patty, ensuring there are no cracks on the surface.

    Tip: Handle the meat gently and press out any trapped air pockets to prevent the patties from cracking or bursting while cooking.
12. 12Place the patty into the pan

    

    Place the newly formed, thick raw meat patty directly into a dry, hot frying pan without adding any extra oil. Sear the patty on both sides over medium heat to lock in the juices.

    Tip: A dry pan works well since the meat contains enough natural fats to prevent sticking.
13. 13Steam the Hamburg Patty

    

    Pour a small amount of water directly into the dry frying pan alongside the browned meat patty, then quickly cover the pan with a lid to trap the steam.

    Tip: Steaming with added water ensures that the thick patty cooks completely through to the center without burning the outside.
14. 14Test for Doneness

    

    Insert a toothpick into the thickest part of the cooked hamburger patty to check if it is done.

    Tip: If the toothpick comes out clean without any pink juices or raw meat residue, the patty is fully cooked.
15. 15Simmer the Sauce

    

    Combine equal parts tonkatsu sauce and ketchup with a splash of water in a frying pan, and simmer over heat until the mixture is bubbling and slightly thickened.

    Tip: Adding a little water helps dilute the intense savory and sweet flavors so the sauce coats the meat smoothly without overpowering it.

Storage & Reheating

Burn It Off

Frequently Asked Questions