Japanese Hamburger Steak

Ingredients

• 300 gminced beef
• 100 gsaikoro beef (Japanese diced beef)
• 3/4onion
• 40 g (1/3 cup)breadcrumbs
• 1egg
• 1 tspgarlic powder
• 1/2 tspsalt
• 1/4 tspblack pepper
• 1/2 tspground nutmeg
• 1 tbspolive oil (for sautéing)
• 2 tbspunsalted butter
• 120 ml (1/2 cup)chicken stock
• 60 ml (1/4 cup)ketchup
• 2 tbspWorcestershire sauce
• 1 tbspoyster sauce
• 1/2 tbspsugar
• 1 tspgarlic powder
• 2 tbspcornflour
• 45 ml (3 tbsp)water

Instructions

1. 1

   Cook the onion

   Finely chop the onion and sauté it in olive oil over a medium heat for 3 minutes, until fragrant and translucent. Set it aside to cool.

2. 2

   Mix the beef

   Use a chopper to grind the saikoro beef, then combine it with the other hamburger steak ingredients. Stir with a spatula, then knead by hand until evenly mixed.

3. 3

   Shape the patties

   Divide the mixture into portions of 110 g. Shape each into a ball, tossing it between your hands about five times to knock out air, then form it into an oval or round patty. Place on a tray and repeat with the rest of the mixture.

4. 4

   Chill the patties

   Cover the patties with cling film and refrigerate for 30 minutes.

5. 5

   Brown the patties

   Heat olive oil in a pan over a medium heat. Cook the patties for about 3 minutes, or until browned on both sides, then set them aside.

6. 6

   Mix the thickener

   In a small bowl, stir together the cornflour and water. Set aside.

7. 7

   Make the gravy

   In the same pan, melt 1 tbsp of butter. Add the remaining gravy ingredients, except the cornflour mixture, and stir until the gravy comes to the boil.

8. 8

   Simmer the patties

   While the gravy boils, stir the cornflour mixture again and add it to the pan. Stir; once the gravy bubbles, return the patties to the pan and cover with a lid. Cook for 10 minutes, until cooked through.

9. 9

   Finish with butter

   Add the remaining butter and turn off the heat once it has melted.

10. 10

    Serve the steak

    Transfer the hamburger steaks to plates and spoon the gravy over them. Serve with boiled carrots and broccoli.

What is Japanese hamburger steak?

Hambāgu is a Japanese-style hamburger steak: a seasoned minced-meat patty served without a bun, often with sauce and vegetables. It draws on Western hamburger-style cooking, adapted into a familiar Japanese home and restaurant dish.

This version combines minced beef with chopped saikoro beef, then simmers the patties in a ketchup, Worcestershire and oyster sauce gravy. The result is a hearty plate with a rich, glossy sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 27g protein, 19g carbs, 29g fat.

The beef and egg provide most of the protein, while the breadcrumbs and sugar contribute carbohydrates. Beef, butter and olive oil account for much of the fat. Serve with the suggested carrots and broccoli, or add another portion of vegetables to round out the plate.

The beef mixture

Saikoro beef: Grinding the diced beef before mixing it in gives the patty a second beef texture. Grind it finely enough to combine with the mince.

Seasonings: Breadcrumbs and egg help bind the mixture, while garlic, nutmeg, salt and pepper season it throughout. The sautéed onion adds sweetness; let it cool before mixing so it does not warm the beef.

Shape and chill

Portions: The method specifies 110 g portions. Shape each one evenly so the patties cook at a similar rate.

Air pockets: Tossing each ball between your hands about five times helps release trapped air, which can otherwise leave gaps in the cooked patty. Refrigerating the shaped patties for 30 minutes helps them firm up before browning.

Brown first, then simmer

Browning: Give the patties about 3 minutes in the pan, until both sides have colour. They will finish cooking later in the gravy, so this stage is for browning rather than cooking them through.

Thickener: Stir the cornflour and water again just before adding it, as the cornflour can settle. Once the gravy bubbles, return the patties, cover the pan and simmer for 10 minutes.

Getting the gravy right

Sauce base: Chicken stock, ketchup, Worcestershire sauce and oyster sauce make a savoury, tangy gravy with a little sweetness from the sugar. Stir them together in the same pan used to brown the patties.

Butter finish: The recipe adds butter in two stages: some melts into the gravy, and the rest goes in at the end. Turn off the heat once the final butter has melted.

Check doneness and serve

Doneness: After the covered 10-minute simmer, check that the patties are cooked through. If they need more time, continue cooking until done.

To serve: The recipe suggests boiled carrots and broccoli alongside the patties. Spoon plenty of gravy over the top so it coats the meat and vegetables.

Recipe notes & tips

• Let the sautéed onion cool before adding it to the beef mixture.
• Use a chopper to grind the saikoro beef before mixing it with the mince.
• Keep the portions even so they brown and finish cooking at about the same pace.
• Stir the cornflour mixture immediately before pouring it into the gravy.
• Check that the patties are cooked through after the covered simmer.

Variations

• Add mushrooms: Cook sliced mushrooms in the pan before making the gravy.
• Use pork: Replace some of the minced beef with minced pork for a different blend.
• Add sliced onion: Include extra sautéed onion in the gravy for more sweetness and texture.
• Adjust the sweetness: Use less sugar for a less sweet gravy.
• Serve with rice: Spoon the gravy over steamed rice alongside the patties.

Common mistakes to avoid

• Adding warm onion: Let it cool first so it does not warm the beef mixture.
• Skipping the chill: Refrigerate the shaped patties for 30 minutes to help them firm up.
• Crowding the pan: Brown the patties in batches if they do not fit with room around them.
• Adding settled cornflour: Stir the water and cornflour again just before using it.
• Stopping after browning: Return the patties to the bubbling gravy and cook, covered, for 10 minutes.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a covered pan until piping hot throughout, loosening the gravy with a splash of water or stock if needed.

Frequently asked questions