Hamburger Steak with Teriyaki Sauce

Ingredients

• 100 gonion, minced
• 600 gground beef
• 75 gcream cheese
• 30 gpanko
• 1egg
• 1 tablespoonWorcestershire sauce
• 1 tablespoonsoy sauce
• 1/2 teaspoonblack pepper
• For dustingpotato starch
• For the panvegetable oil
• 60 ml (1/4 cup)soy sauce
• 50 g (1/4 cup)evaporated cane sugar
• 60 ml (1/4 cup)sake

Instructions

1. 1

   Soften the onion

   Put the 100 g minced onion in a microwave-safe bowl and cover it with a lid or cling film. Microwave at 600 watts for about 4 minutes 20 seconds, until softened and just beginning to brown. Leave it to cool slightly.

2. 2

   Mix the patties

   Combine the 600 g ground beef, 75 g cream cheese, 30 g panko, 1 egg, 1 tablespoon Worcestershire sauce, 1 tablespoon soy sauce, 1/2 teaspoon black pepper and cooled onion in a bowl. Knead with your hands until the mixture is uniform in colour.

3. 3

   Shape the patties

   Form the mixture into 6–8 patties. Toss each between your hands to press out air and close any cracks.

4. 4

   Dust with starch

   Put a spoonful of potato starch in a fine-mesh sieve and dust both sides of the patties with a thin, even layer. Pat them between your hands again to shake off excess starch.

5. 5

   Heat the pan

   Set a frying pan over medium heat and add a splash of vegetable oil. Add as many patties as will fit without crowding the pan.

6. 6

   Fry the patties

   Cook the patties until they are about one-quarter cooked through, then turn them over. Reduce the heat to medium-low and brown the second side.

7. 7

   Brown both sides

   Turn the patties periodically so they brown evenly on both sides, until an instant-read thermometer shows an internal temperature of 140°F (60°C).

8. 8

   Set patties aside

   Move the patties to a plate. If they did not all fit in the pan, cook the remaining patties now.

9. 9

   Clean the pan

   Once all the patties are cooked, turn off the heat and wipe the grease and any browned bits from the pan with paper towels.

10. 10

    Boil the sauce

    Add 60 ml soy sauce, 50 g evaporated cane sugar and 60 ml sake to the clean pan. Turn the heat to high and boil until the sauce begins to thicken.

11. 11

    Glaze the patties

    Return the patties to the pan and turn them in the sauce until they have a thick, shiny coating and the glaze has begun to caramelise.

What is Japanese hamburger steak?

Hamburg steak, or hambāgu, is a Japanese take on a Western-style minced-meat patty. It is often served as a main dish rather than in a bun.

Here, cream cheese and panko help keep the beef mixture tender, while a quick teriyaki glaze gives the patties a glossy, sweet-and-savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 579 calories, 32g protein, 24g carbs, 38g fat.

The beef supplies most of the protein, while panko and the sugar in the glaze contribute carbohydrates. Fat comes mainly from the beef and cream cheese; serve a moderate portion with rice and vegetables to balance the plate.

Why the mixture stays tender

Cream cheese: it adds richness and helps give the beef a soft texture.

Panko: the coarse crumbs take up moisture in the mixture without making the patties dense.

Cooled onion: letting it cool before mixing keeps it from warming the beef as you form the patties.

Shape without cracks

Aim for patties of similar size so they cook at roughly the same rate. Pressing each one between your hands helps remove trapped air and close cracks that could open in the pan.

Keep the potato-starch coating thin and even. Too much starch can leave a pasty layer rather than a delicate surface for the glaze to cling to.

Cook in batches if needed

Leave space between the patties so they can brown instead of crowding together. If they do not all fit, cook them in batches and set each batch aside while you work.

Turn them periodically for even browning, and use an instant-read thermometer to check the centre. Because these patties contain ground beef, cook them to a safe temperature before serving.

Get the glaze glossy

Wipe the pan before making the sauce so leftover fat and browned bits do not interfere with its clean, shiny finish. Keep an eye on it as it boils; the sauce thickens as moisture evaporates.

Return the patties once the sauce has started to thicken, then turn them to coat. Take care not to let the sugary glaze catch or burn.

What to serve alongside

Steamed rice is a natural partner for the teriyaki sauce and makes the meal more filling. A simple green salad or steamed vegetables can add freshness alongside the rich patties.

Serve the patties soon after glazing, while the sauce is still glossy and clings well to the surface.

Recipe notes & tips

• Cool the softened onion before adding it to the beef mixture.
• Shape the patties evenly so they cook at a similar pace.
• Use a fine-mesh sieve to apply a light, even dusting of potato starch.
• Cook in batches rather than packing the frying pan too tightly.
• Watch the sauce closely once it starts boiling, as the sugar can catch quickly.

Variations

• Add grated ginger: mix a little into the patties for a warmer, more aromatic flavour.
• Use mixed mince: combine beef and pork for a different texture and flavour.
• Make it mushroomy: serve with sautéed mushrooms alongside the glazed patties.
• Add spring onion: scatter sliced spring onion over the finished dish.
• Serve with rice: spoon the patties and extra glaze over steamed rice.

Common mistakes to avoid

• Mixing in warm onion: let it cool slightly first so it does not warm the beef.
• Leaving air pockets: press and toss the shaped patties between your hands to help seal cracks.
• Using too much starch: dust lightly and shake off the excess for a thin coating.
• Overcrowding the pan: cook in batches to give the patties room to brown.
• Boiling the glaze unattended: stay by the pan and remove it from the heat once it thickens.

How to store

Refrigerate leftovers in an airtight container and use within 3 days. Reheat gently in a covered pan with a splash of water, until piping hot throughout.

Frequently asked questions