Hambagu (Japanese Hamburg Steak)
Juicy and flavorful Japanese Hambagu, a delightful mix of beef and pork, perfect for a comforting main dish.
Contents (2 sections)▾
Ingredients
- 200 g ground beef
- 200 g ground pork
- 1 medium onion, finely chopped
- 50 g panko breadcrumbs
- 50 ml milk
- 1 large egg
- 1/4 tsp nutmeg
- Salt, to taste
- Pepper, to taste
- 50 g ketchup
- 30 g Worcestershire sauce
Steps
In a skillet, sauté the finely chopped onion over medium heat until translucent (about 5 minutes). Allow it to cool slightly.
In a large bowl, combine the ground beef, ground pork, sautéed onions, panko, milk, egg, nutmeg, salt, and pepper. Mix gently until just combined.
Divide the mixture into two equal portions and shape each into a patty, dimple the center to help it stay flat during cooking.
Heat a cast-iron skillet over medium-high heat and add a little oil. Once hot, place the patties in the skillet without pressing down.
Sear the patties for about 3-4 minutes on each side until a nice crust forms. Lower the heat, cover the skillet with a lid, and steam for an additional 5-7 minutes until the internal temperature reaches 70–74°C.
Remove the patties from the skillet and let them rest for a few minutes before serving. Meanwhile, prepare the sauce by mixing ketchup and Worcestershire sauce in the skillet.
Serve the Hambagu patties with the pan sauce drizzled over them.
Tools you'll want
- · Cast-iron skillet (Lodge, 6.5–10in)
Why this works
The combination of beef and pork creates a juicy texture, while the sautéed onions add moisture and flavor. The panko and milk panade binds the ingredients, ensuring the patties remain tender. Searing at high heat develops a flavorful crust, while covering and steaming on low heat cooks the inside gently, preventing dryness. The use of a thermometer ensures that the patties reach the ideal temperature for safety without losing juiciness. If the patties seem too dry after cooking, they may have been overcooked, so monitor the temperature carefully and let them rest to redistribute the juices before serving. Dimpling the center helps them cook evenly without puffing up, maintaining a flat surface for sauce.
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