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I still remember vividly how my mom and I spent many evenings making Japanese Hamburger Steak or Hambagu (ハンバーグ). If I was home, she would call me around 4:30 PM and always encouraged my presence in the kitchen. Unless I was in the middle of a novel that I couldn’t stop reading, I didn’t mind helping her out most of the time. That’s how I learned to cook Japanese food from her.
What is Hambagu
Japanese Hamburger Steak, or we call it Hambāgu (ハンバーグ) or Hambāgu Steak (ハンバーグステーキ), is a popular dish enjoyed both at home and at Yoshoku (Japanese style western food) restaurants. It’s a steak made from ground meat and usually served with rice rather than buns.
While researching facts about Hambāgu on Japanese Wiki, I learned that there is an American version of hamburger steak and it’s very similar to a dish called Salisbury Steak, which I’ve never tried before.
Variations of Japanese Hamburger Steak
The common theme for all these hamburger steaks is that they are made from a blend of minced beef and other ingredients.
There are many variations of Hambāgu in Japan, like Wafu Hambāgu (soy sauce-based sauce with grated daikon), Teriyaki Hambāgu, Demi-glacé Hambāgu, and more. You’ll also find different topping options, such as sautéed shimeji mushrooms and a fried egg.
Today I’m sharing the basic Hambāgu recipe with a delicious homemade sauce.
Use of Both Ground Beef and Ground Pork
Hambāgu in Japan is typically made from both ground beef and ground pork. Supermarkets in Japan sell a convenient package of both ground beef and ground pork (we call it Aibiki Niku 合いびき肉) so that we don’t have to buy the meat separately. The common ratio of Aibiki Niku is 7:3.
For this Hambagu recipe, you can decide the beef/pork ratio either 2:1 (8 oz/4 oz) or 3:1 (9 oz/3 oz).
We often use this Aibiki Niku for Menchi Katsu, Spaghetti Meat Sauce, Curry Doria (Rice Gratin), and Hambāgu recipes.
7 Tips to Make Perfect Hamburger Steak
To enhance the flavor of Hambāgu, below are a few important tips, which I learned from my mom. I also included a video on how to toss hamburger steak to force out the air pockets.
- Sauté onion slowly and then cool it down completely. The cooked onion will add natural sweetness to Hambāgu.
- Knead the mixture with your hand until it’s pale and sticky.
- Play catch, tossing meat mixture from your left hand to your right hand. Do this a couple of times in order to release the air inside. If you skip it, the hambagu will crack while cooking.
- Let the meat patties cool in the refrigerator for 20-30 minutes to solidify fats and take them out right before cooking.
- Indent the center of each patty with 2-3 fingertips to avoid explosion or crumbling of the meat patties when you cook. The meat will expand during cooking, and the indentation will disappear.
- Use wine for steam cooking and the delicious sauce. If you can’t consume alcohol, use beef/chicken stock instead.
- Cook the red wine reduction sauce in the same pan. The rich grease left in the pan adds another layer of flavor to the already juicy Hambāgu.
How to Serve with Hambagu
Serve the Hamburger Steak with Crispy Baked Potato Wedges, steamed broccoli, and sauteed carrots. If you want to make it into a Japanese-style meal, serve this dish with steamed rice and Miso Soup. You will have a fancy and extra special dinner that doesn’t cost a bomb. This is exactly the kind of recipe that calls for a bottle of red wine and a reason to celebrate.
Other Japanese Hamburger Recipes You’ll Enjoy
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Japanese Hamburger Steak (Hambagu)
Ingredients
For the Hambagu Patties
- ½ onion (5 oz, 142 g)
- 1 Tbsp neutral oil
- ¾ lb ground beef and pork combination (a 2:1 ratio (8 oz beef to 4 oz pork) or 3:1 ratio (9 oz beef to 3 oz pork) works well; see Notes below)
- ½ tsp Diamond Crystal kosher salt
- freshly ground black pepper
- ½ tsp nutmeg
- ⅓ cup panko (Japanese breadcrumbs)
- 2 Tbsp milk
- 1 large egg (50 g each w/o shell)
For Cooking the Hambagu
- 1 Tbsp neutral oil
- 3 Tbsp red wine (for steaming; see Notes for the wine I use; you can substitute beef or chicken stock)
For the Sauce
- 1 Tbsp unsalted butter
- 3 Tbsp ketchup (to taste)
- 3 Tbsp tonkatsu sauce (or make Homemade Tonkatsu Sauce)
- 3 Tbsp red wine (you can substitute beef or chicken stock)
- 1–3 Tbsp water (start with 1 Tbsp)
Instructions
Before You Start…
- This recipe needs 30 minutes for the patties to rest in the fridge, plus active prepping and cooking time.If doubling the recipe, cook in two batches of 4 (or use two pans)—8 patties won't fit in one pan at once. Gather all the ingredients.
To Make the Hambagu Patties
- Cut the onion: Finely mince ½ onion (this technique is called mijingiri in Japanese). Lay it flat side down, then make ⅛-inch vertical cuts toward the root, stopping ½ inch before the end. Repeat with horizontal cuts, keeping the root intact.
- Cut perpendicular to the vertical slices you made. Keep the knife tip anchored on the cutting board with one hand, and rock the blade up and down with your other hand on the handle to mince.
- Cook the onion: Heat a large pan over medium heat until hot. Add 1 Tbsp neutral oil and the onions.
- Sauté until tender and almost translucent. Transfer to a large bowl and let it cool.
- Mix the patty mixture: Once the onion is cool, add ¾ lb ground beef and pork combination to the bowl. Add ½ tsp Diamond Crystal kosher salt, freshly ground black pepper as you like, and ½ tsp nutmeg.
- Add the ⅓ cup panko (Japanese breadcrumbs), 2 Tbsp milk, and 1 large egg (50 g each w/o shell).
- Mix the mixture all together with a silicone spatula or spoon.
- Switch to mixing by hand and knead until it‘s sticky and pale.
- Shape into patties: Divide the mixture into 4 portions (4 oz, 113 g each). Scoop out one portion.
- Toss it from one hand to the other about five times to release any air inside (see the video link above).Nami's Tip: Without releasing the air, the patties will likely crack while cooking.
- Make an oval-shaped patty and place on a tray or plate. Repeat with the remaining portions.Cover the patties with plastic wrap and refrigerate for at least 30 minutes before cooking, so the meat combines well and the fat solidifies.
To Cook the Hambagu
- Heat a large pan over medium heat until hot. (If you‘re doubling the recipe, cook in two batches of 4 or use two pans.) Add 1 Tbsp neutral oil and gently place the patties into the pan. Indent the center of each patty with two fingers—the centers will rise as they cook.
- Cook the patties until browned on the bottom, about 3 minutes. Flip carefully and cook another 3 minutes until browned.
- Add 3 Tbsp red wine and reduce the heat to low. Cover and cook for 5–7 minutes until cooked through. Adjust the cooking time depending on how thick the patties are.
- Uncover and check doneness by inserting a skewer into the center of a patty—if the juices run clear, they're done. Increase the heat to medium to finish evaporating the alcohol, then transfer the patties to serving plates. Do not wash the pan; You'll use the drippings for the sauce.
To Make the Sauce
- To the same frying pan, add the sauce ingredients (for one batch): 1 Tbsp unsalted butter, 3 Tbsp ketchup, and 3 Tbsp tonkatsu sauce. Nami's Tip: Since some ketchup is sweeter than others, adjust the amount to taste. For the tonkatsu sauce, you can substitute Worcestershire sauce and sugar in a pinch.
- Add 3 Tbsp red wine and 1 Tbsp water to the pan, adding more water as needed (up to 3 Tbsp total).
- Stir well and bring the sauce to a simmer over medium heat; let the alcohol evaporate.
- When the sauce thickens (and you can draw a line on the bottom of the pan with a spatula), remove from the heat. Drizzle some sauce over the patties.
To Serve
- Pour the remaining sauce into a small bowl or jar and bring it to the table. We typically serve Steamed Rice, Homemade Miso Soup, Crispy Baked Potato Wedges, sautéed carrots, and steamed broccoli or a salad with this meal. Hambagu also goes well with Japanese Potato Salad and Corn Potage (Japanese Corn Soup).
To Store
- Transfer the leftover patties to an airtight container and let them cool completely. You can store them in the refrigerator for up to 3 days, or in the freezer for up to a month.
Notes
- Combined ground beef & pork: You can make hambagu with 100% beef, but it will not be as juicy and tender as combining the two meats.
- Red wine: I keep this mini wine in my pantry just for cooking.
Nutrition
The nutrition facts shown are generated by an online calculator and are estimates only. Please consult a professional nutritionist for specific dietary needs.
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Editor’s Note: This post was originally published on December 17, 2012 and updated with a new video and images on June 12, 2020. The recipe was slightly revised on July 31, 2026. I reduced the water in the sauce from 3 Tbsp to 1 Tbsp., cutting the water in the sauce from 3 Tbsp to 1 Tbsp for a thicker, more flavorful sauce.
