Discover the rich, savory flavors of Japan with our authentic Japanese hamburger steak recipe. Follow our easy, step-by-step guide to create a tender, delicious meal perfect for family dinners and everyday comfort.
Japanese Hamburg Steak
Difficulty: ★★★☆☆2
servings10
minutes15
minutesJapanese Hamburg Steak Ingredients
Ground Meat Mix (about 250g or ~1/2 lb)Typically a beef-pork blend.
Substitute: 100% ground beef or turkey if pork is not available.1/2 onion, finely chopped
Substitute: Shallots or leeks for a mild flavor, though onion is preferred.5 tablespoons panko breadcrumbs (~1/3 cup)
Substitute: Regular breadcrumbs or crushed saltine crackers if panko is hard to find.40 ml (about 2.5 tablespoons) milk
Substitute: Non-dairy milk (e.g., almond or soy) if desired, though taste may vary slightly.1 egg1/3 teaspoon salt
A pinch of pepper (to taste)
- Basic Sauce
50 ml water (about 3 tablespoons + 1 teaspoon)
3 tablespoons ketchup
1 tablespoon Worcestershire sauce
Japanese Hamburg Steak Directions
- Prepare the Onions
Finely chop 1/2 onion.
Option A: Microwave for 4–5 minutes to soften.
Option B: Sauté in a small pan until lightly golden. This step mellows out the onion’s sharpness and ensures it blends easily into the meat. - Mix the Patties
In a large bowl, place the ground meat mix and salt. Knead thoroughly with your hands until the meat becomes slightly sticky (this helps the patties hold together).
Add the softened onion, panko breadcrumbs, milk, egg, and pepper.
Combine quickly yet thoroughly, being careful not to overwork the mixture (overmixing can toughen the texture). - Shape the Patties
Divide into 2–3 equal portions.
Take each portion, toss it between your palms a few times to remove air pockets, and shape into an oval patty.
Press a slight indentation in the center so it cooks evenly. - Cook the Hamburger Steaks
Heat a frying pan over medium heat with a small drizzle of oil if needed.
Place the patties and cook both sides until lightly browned (about 2 minutes per side).
Add 50 ml water into the pan, cover with a lid, and steam-cook for about 5–7 minutes on medium-low heat.Tip: Check doneness by inserting a skewer or toothpick; if the juices run clear, it’s done. - Finish Cooking & Remove Patties
Once the patties are fully cooked, remove the lid and allow excess moisture to evaporate.
Transfer the hamburger steaks to a plate. - Make the Sauce in the Same Pan
In the same pan (with leftover meat juices), add the 3 tablespoons ketchup, 1 tablespoon Worcestershire sauce, and about 3 tablespoons of water.
Stir and let it simmer briefly over low heat, about 1 minute or until warmed through.
Spoon this sauce over the hamburger steaks. - Serve
Plate your Japanese Hamburg alongside steamed rice or mashed potatoes, and drizzle with the sauce.
Enjoy immediately while hot.
Notes
- Meat Ratio: A 70% beef / 30% pork blend is classic in Japan for extra juiciness.
Onion Prep: Pre-cooking onions prevents raw chunks in the patty; it adds sweetness and moisture.
Patty Formation: Lightly pressing a dimple in the center helps the patty cook evenly without puffing up.
Sauce Variations:Add a splash of soy sauce for an extra Japanese twist.
If you like heat, stir in chili flakes or a dash of Tabasco.
Substitutes: If panko is hard to find, crushed crackers or regular breadcrumbs work. For a lighter flavor, try ground chicken or turkey.