Hambagu Japanese Hamburger Steak

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Hambagu is the beloved Japanese take on Salisbury steak, featuring juicy hand-formed patties of beef and pork pan-seared until deeply browned, then smothered in a glossy red wine demi-glace sauce. Served over fluffy white rice with crisp vegetables, it's the ultimate yōshoku comfort meal found in family kitchens and neighborhood diners across Japan.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 28 gFat
• 10 gSaturated Fat
• 55 gCarbs
• 3 gFiber
• 7 gSugar
• 35 gProtein
• 780 mgSodium
• 720 mgPotassium
• 85 mgCalcium
• 4.5 mgIron
• 28 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the patties

• 1/2 lb (225 g) ground beef (80/20)
• 1/2 lb (225 g) ground pork
• 1 medium yellow onion, finely diced
• 1/2 cup panko breadcrumbs
• 1/3 cup whole milk
• 1 large egg
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground nutmeg

For the demi-glace sauce

• 1 tbsp neutral oil
• 1/2 cup dry red wine
• 1 cup beef stock
• 2 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tbsp unsalted butter
• 1 tsp all-purpose flour

For serving

• 4 cups cooked short-grain Japanese rice
• 2 cups blanched broccoli florets
• 2 tbsp chopped parsley
• 1 tbsp unsalted butter for cooking patties

Directions

1. Soften the diced onion in a dry skillet over medium heat for 5-7 minutes until translucent and lightly golden; let cool slightly. In a large bowl, combine the ground beef, ground pork, cooled onions, panko, milk, egg, salt, pepper, and nutmeg, then gently mix by hand just until evenly incorporated—do not overwork the meat.
2. Divide the mixture into 4 equal portions and shape each into a 3/4-inch-thick oval patty about 4 inches wide. Use your thumb to press a shallow dimple into the center of each patty so they cook flat and evenly. Chill the patties on a plate for 10 minutes to help them hold their shape.
3. Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet over medium-high heat. Add the patties and cook 3-4 minutes per side, until a deep brown crust forms on both sides. Reduce heat to medium, cover, and continue cooking 5-6 minutes for a gently pink center, or longer for well-done. Transfer the patties to a plate and tent with foil.
4. Pour off all but 1 tablespoon of fat from the skillet, then add the red wine and scrape up the browned bits with a wooden spoon. Simmer until reduced by half, about 2 minutes. Stir in the beef stock, ketchup, Worcestershire, and Dijon; simmer 4-5 minutes until the sauce thickens to a light nappe consistency.
5. Whisk the butter and flour together into a small paste, then whisk it into the simmering sauce until glossy and thickened, about 1 minute. Taste and adjust salt and pepper. Return the patties to the pan along with any juices and spoon the sauce over them, warming through for 1 minute.
6. Mound 1 cup of rice on each warmed plate, place a patty alongside, and spoon generous sauce over the top. Arrange broccoli on the side, scatter with parsley, and serve hot.

Cook’s Notes

• For the most authentic flavor, use a 50/50 blend of beef and pork—pork adds moisture and subtle sweetness that pure beef lacks.
• Do not overmix the meat; gentle handling keeps the patties tender and juicy rather than dense.
• A dimple pressed into the center of each patty prevents the classic puff-up during cooking, keeping them flat and saucer-like.
• Replace red wine with an equal amount of extra beef stock plus 1 teaspoon red wine vinegar if cooking for kids or avoiding alcohol.
• Leftover sauce keeps refrigerated for up to 3 days and is excellent over scrambled eggs or mashed potatoes.

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