Hamburger Steak

Ingredients

• 30 g (1/3 cup)panko breadcrumbs
• 30 ml (2 Tbsp)milk
• 227 g (1/2 lb)ground beef
• 227 g (1/2 lb)ground pork
• 1/2 mediumonion, finely chopped
• 1egg
• 1.25 ml (1/4 tsp)salt
• to tastepepper
• 5 ml (1 tsp)Worcestershire sauce
• 10 ml (2 tsp)oil
• 120 ml (1/2 cup)ketchup
• 120 ml (1/2 cup)Worcestershire sauce
• 60 ml (4 Tbsp)sake or wine

Instructions

1. 1

   Soak the panko

   Put the panko in a large bowl, pour in the milk and stir to combine.

2. 2

   Mix the meat

   Add the beef, pork, onion, egg, salt, pepper and 5 ml (1 tsp) Worcestershire sauce to the panko mixture. Mix thoroughly with your hands.

3. 3

   Shape the patties

   Divide the mixture into 4 portions and roll each into an oval ball. Flatten into steaks and make a hollow in the centre of each. If freezing any, wrap each steak in plastic wrap.

4. 4

   Fry the patties

   Heat the oil in a frying pan over medium heat. Add the patties and fry for 4–5 minutes on one side. Turn them over, cover the pan and fry for 3–4 minutes, until cooked through.

5. 5

   Mix the sauce

   Meanwhile, stir the ketchup and 120 ml (1/2 cup) Worcestershire sauce together in a bowl.

6. 6

   Finish the sauce

   Uncover the pan and add the sake or wine, followed by the ketchup mixture. Cook for 30 seconds.

What is Japanese hamburger steak?

Japanese hamburger steak, often called hambāgu, is a seasoned minced-meat patty rather than a steak cut from the animal. It reflects the influence of Western-style dishes in Japan and is commonly served with a savoury sauce.

This version combines beef and pork, with milk-softened panko helping bind the mixture. The ketchup and Worcestershire sauce make a quick, tangy pan sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 25g protein, 18g carbs, 27g fat.

The beef and pork provide most of the protein and fat, while the panko, ketchup and sake or wine contribute carbohydrates. Serve one patty with rice and a generous portion of vegetables to round out the plate.

Why use panko and milk?

Panko: the light breadcrumbs help hold the beef and pork together without making the patties too dense.

Milk: soaking the panko first moistens it and makes it easier to work evenly through the meat mixture.

Shaping the patties

Even portions: divide the mixture into four similar-sized pieces so they cook at roughly the same rate.

Centre hollow: press a shallow indentation into each flattened patty. This is part of the recipe's shaping method and gives the patties a more even profile as they cook.

Cooking until done

First side: cook the patties in the hot oil for 4–5 minutes over medium heat before turning them.

Covered second side: cover the pan and fry for a further 3–4 minutes. The patties should be cooked through; check the centre of the thickest one before serving.

A quick pan sauce

Mixing the ketchup and Worcestershire sauce in advance makes the final step straightforward. Add the sake or wine to the uncovered pan, then stir in the ketchup mixture and cook for 30 seconds.

Keep the finishing time brief, as specified, and turn the patties in the sauce so they are coated before serving.

What to serve with it

Steamed rice is a natural accompaniment and soaks up the savoury sauce. For a more balanced plate, add a green vegetable or a simple salad.

Mashed potatoes or boiled potatoes also work if you want a more substantial meal.

Recipe notes & tips

• Mix the panko and milk before adding the meat so the breadcrumbs are evenly moistened.
• Handle the meat mixture until combined, without compressing the patties excessively.
• Make the centre indentation in each patty before frying.
• Use medium heat so the patties can cook through during the covered second side.
• Mix the sauce ingredients in a separate bowl while the patties cook.

Variations

• Use wine: substitute wine for sake as indicated in the ingredient list.
• Change the balance: adjust the beef-to-pork ratio while keeping the total meat amount the same.
• Add mushrooms: serve sautéed mushrooms alongside the patties for an earthy accompaniment.
• Serve with rice: spoon the pan sauce over steamed rice as well as the steak.
• Add a salad: pair the patties with crisp salad leaves for a fresh contrast.

Common mistakes to avoid

• Dry panko: stir it with the milk before adding the meat so it is moistened.
• Uneven portions: divide the mixture into four similar-sized patties for more consistent cooking.
• Skipping the hollow: press an indentation into the centre of each flattened patty before frying.
• Uncovered second side: cover the pan for the specified 3–4 minutes to help the patties cook through.
• Sauce cooked too long: keep the final cooking time to 30 seconds as directed.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a covered pan until hot throughout, adding a small splash of water if the sauce has thickened. Freeze uncooked patties individually wrapped, as described in the method.

Frequently asked questions