Hamburg Steak (hambāgu)

3 easy culinary tricks make this the juiciest Japanese hamburger steak. - 1

Why My Recipe Works
Ingredients
How To Make Hamburg Steak
Hamburg Steak Sauce
What to Serve with Japanese Hamburg Steak
📖 Recipe
Comments

Why My Recipe Works

Coarsely grated onions and cabbage serve as a reservoir of flavorful juices that gush out when you bite into the hamburger steak. The vegetables also add natural sweetness and umami to the hamburger steaks, which boosts their flavor.
Adding gelatin to ground meat is a classic trick used in many Western dishes like meatloaf or cabbage rolls, and the added collagen thickens the juices just enough so they don’t all leak out while cooking.
Using 100% lean ground beef gives the hamburger steaks a satisfying beefy flavor.
By lightly mixing the ingredients, the meaty texture of the beef is preserved.
Hamburg steak is traditionally served with a demi-glace sauce, but making a proper demi-glace is a 2-day undertaking. My easy sauce recipe uses the gelatin and beef juices left in the pan along with 4 pantry staples to create a restaurant quality homemade demi-glace sauce.

Ingredients

Lean Ground Beef - Using lean ground beef (83% lean) ensures that your hamburger steaks are packed with a rich, beefy flavor and avoids the shrinkage that will happen if you use ground beef with a higher fat content. You can also use a blend of beef with ground pork, but I prefer 100% beef in my hamburg steak recipe.
Onion - Grating a medium onion brings a sweet and savory foundation of flavor to Japanese hamburg steak, and they’re a classic addition.
Cabbage - Together with the onions, shredded cabbage acts as a reservoir of flavorful fluids, making these hamburger patties ridiculously juicy. Cabbage also contains a high concentration of amino acids, which boosts the umami in this recipe.
Sake - The sake is used to steam the vegetables, but it’s also loaded with amino acids, adding more depth of flavor to the hamburger mixture.
Panko - Panko breadcrumbs, along with milk, form a panade, which helps prevent the protein in the beef from getting tough as it cooks.
Mayonnaise - Mayo is an emulsion of oil and eggs along with some seasonings, and it’s a great way to add richness to lean ground beef because it doesn’t leak out of the patties as it cooks. Don’t worry; you won’t taste the mayo in the finished dish.
Powdered Gelatin - This is one of the key ingredients for creating that juicy, melt-in-your-mouth texture. The collagen in gelatin helps thicken the juices coming from the beef and vegetables just enough so they don’t leak out of the patties as they cook.
Black Pepper - Black pepper and beef go together like bread and butter. I like using freshly cracked black pepper from a mill.
Nutmeg - Nutmeg is the other spice I like to use in this because it introduces a warm, aromatic note that complements the savory elements of the beef.
Red Wine - To make the flavorful sauce, red wine deglazes the pan and adds a robust, tangy depth to the sauce. You can substitute other beverages like white wine, beer, or sake. The alcohol evaporates as the sauce reduces, so you don’t need to worry about getting anyone drunk.
Ketchup - Ketchup brings sweetness and acidity to the tangy sauce, perfectly balancing the savory flavors of Japanese hamburg steak.
Oyster Sauce - oyster sauce is a quick way to add rich umami flavor to the hamburger steak sauce that’s reminiscent of demi-glace sauce.
Worcestershire Sauce - Worcestershire sauce introduces a complex blend of tangy, savory, and spicy notes that contribute to the depth of flavor of this sweet and savory sauce.

Cross section of a Japanese hamburg steak made with 3 culinary tricks to make it extra juicy. - 2

How To Make Hamburg Steak

The first component of this Hamburg Steak recipe is a flavorful mixture of grated vegetables. Place a pan on a scale and use the large holes of a cheese grater to grate the onions and cabbage. I recommend using half a head for the cabbage as it won’t fall apart as easily. Once grated, we’ll mix in some sake and salt, then steam the mixture. This steaming process helps to soften the vegetables while preserving their natural juices. After steaming for 5 minutes, remove the lid and burn off any excess liquid. We want our veggies moist but not watery.

Once the vegetables have cooled to room temperature, we’ll add the panko breadcrumbs, milk, mayonnaise, gelatin, black pepper, and nutmeg to create a panade. This is the key to my hamburg steak recipe as it adds juices from the vegetables, richness from the mayo, and tenderness from the panko and milk.

We’re not aiming for a homogenous paste here; instead, we want a crumbly texture that will give our hamburger steak a tender bite.

Next, incorporate the ground beef into the panade, using chopsticks to gently marble the mixture. We’re not aiming for a homogenous paste here; instead, we want a crumbly texture that will give our hamburger steak a tender bite while preserving the beef’s meaty texture.

Divide the mixture into even portions and shape each into smooth, oval patties. Removing any air pockets from the patties is essential, or the hamburg steaks will crack and fall apart when you cook them. You can do this by slapping each patty on your opposite hand until the surface is smooth and free of creases.

Preheat a large non-stick frying pan over medium heat and add vegetable oil. If you have a well-seasoned cast iron skillet, that could work; however, the patties are very soft and a little sticky, so I prefer using a non-stick pan to avoid any drama. Place the hamburg patties in the pan, leaving space between each one. Fry the patties until they develop a rich, brown crust on one side for approximately three minutes, then flip and brown the other for another two minutes.

With the patties nicely browned, add a third cup of water to the pan and cover it with a lid to create steam. Adjust the heat to maintain a gentle steam, cooking the patties for another five to six minutes. This steaming step ensures that the hamburg steaks are cooked through while remaining tender and juicy. Once cooked, transfer the steaks to a plate and set them aside while you prepare the sauce.

Hamburg Steak Sauce

To make the sauce, deglaze the pan with red wine, reducing it until the alcohol has cooked off and the flavor has concentrated. Then, stir in ketchup, oyster sauce, and Worcestershire sauce, continuing to cook until the sauce becomes thick and glossy.

Finally, pour the flavorful sauce over your hamburg steaks and serve them hot.

What to Serve with Japanese Hamburg Steak

Although hamburg steak is considered yōshoku (Western Food) in Japan, it’s usually served with a bowl of white rice. Japanese short-grain rice is perfect for absorbing the luscious sauce, and it’s the perfect way to balance out the savory hamburger steak. For veggies, try a simple side salad with a tangy wafu (Japanese-style) dressing or some lightly steamed broccoli tossed with sesame oil and a sprinkle of furikake . Japanese potato salad is another typical side dish, and if you’re feeling ambitious, Spaghetti Napolitan would be the last component of a traditional hambagu teishoku set.

📖 Recipe

3 easy culinary tricks make this the juiciest Japanese hamburger steak. - 4

Equipment

Units

Ingredients1x2x3x

for hamburg steak

150 grams onion
100 grams cabbage
3 tablespoons sake
½ teaspoon salt
30 grams panko (½ cup)
3 tablespoons milk
2 tablespoons mayonnaise
10 grams powdered gelatin
¼ teaspoon black pepper
⅛ teaspoon nutmeg
500 grams lean ground beef
2 teaspoons vegetable oil

for hamburg steak sauce

¼ cup red wine
3 tablespoons ketchup
1 tablespoon oyster sauce
1 tablespoon Worcestershire sauce

Instructions

Put a pan on a scale and use the large holes of a cheese grater to grate in 150 grams onion , and 100 grams cabbage .
Stir in 3 tablespoons sake and ½ teaspoon salt , then cover the pan with a lid. Bring the vegetable mixture to a boil over high heat and then reduce the heat to low. Steam the vegetables for 5 minutes.
When the vegetables are done steaming, open the lid and check to see if there’s any liquid pooling at the bottom of the pan. If there is, continue cooking with the lid off until the excess liquid is gone (but the veggies are still juicy).
Once no liquid remains, transfer the vegetables to a bowl and let them cool to room temperature.
Make the panade by adding 30 grams panko , 3 tablespoons milk , 2 tablespoons mayonnaise , 10 grams powdered gelatin , ¼ teaspoon black pepper , and ⅛ teaspoon nutmeg to the bowl with the vegetables and stir well until the ingredients are distributed evenly.
Add 500 grams lean ground beef , and use chopsticks to marble the panade between the pieces of ground beef. The mixture should be crumbly.
Divide the mixture into 6 even portions and shape the hamburg patties by tossing each portion between your hands with enough force to remove any air pockets in the mixture.
Once the patty is smooth and free of creases, gently shape it into an oval between your hands. Repeat with the remaining meat mixture.
Preheat a large non-stick frying pan over medium heat. Add the add 2 teaspoons vegetable oil to the pan and add the hamburg patties to the pan, leaving some space between each one (you may not be able to fit them all in the pan).
Fry the meat patties until well browned on one side (about 3 minutes), then flip and brown on the other side (another 2 minutes).
With a lid on standby, add ⅓ cup of water to the pan and quickly close the lid. Adjust the heat as needed to maintain a gentle stream of steam from the lid, and cook the patties for 5-6 minutes.
When the hamburg steaks are done, transfer them to a plate.
To make the hamburg steak sauce, add ¼ cup red wine to the pan and boil until it no longer smells like alcohol and it starts to thicken.
Add 3 tablespoons ketchup , 1 tablespoon oyster sauce , and 1 tablespoon Worcestershire sauce , and boil the mixture while stirring until it forms a thick glossy sauce.
Pour the sauce over the hamburg steaks and serve.

Nutrition Facts

Hamburg steak traces its roots back to the bustling German port city of Hamburg, a major port through which many Northern European emigrants passed in the mid-19th century. As Germans settled in New York, restaurants began offering “Hamburg-style Steak” to cater to their tastes. This dish later evolved into two distinct American classics: Salisbury Steak, served with gravy, and the ubiquitous Hamburger, nestled in a bun. The exact moment hamburg steak arrived in Japan remains a mystery, but its early Japanese name, “German Steak” (ジャーマンステーキ), offers a clue. It likely arrived in Japan through the United States or England following the Meiji Restoration in 1868, a pivotal period when Japan opened its doors to the world and embraced Western customs and cuisine. Western-style meat dishes gained popularity as attitudes towards meat consumption shifted, particularly in urban areas. Initially confined to upscale Western-style restaurants known as Yōshokuyasan (洋食屋さん), Hambāgu Steak found its way into Japanese homes in the 1950s, thanks to advancements in food processing technologies. This transition from a restaurant favorite to a household staple solidified its place in Japanese cuisine. Today, hambāgu, as it’s known in Japan, is the best-known example of yōshoku - Western-inspired Japanese cuisine - embodying the culinary fusion that characterizes much of modern Japanese cooking.

Hamburg Steak is a 6-syllable name pronounced as follows (read the italicized parts). han like hon k ba like ba ll gu like goo d su like sou p te like ta me ki like ke y