📝 About This Recipe
A beloved cornerstone of Japanese 'Yoshoku' cuisine, this Hamburger Steak is a masterclass in texture and flavor, blending tender ground meats with a savory red wine reduction sauce. Unlike a traditional American burger, this patty is incredibly juicy and light, thanks to the addition of panko and sautéed onions, creating a melt-in-your-mouth experience. Finished with a glossy, sweet-and-savory demi-glace, it’s a comforting meal that brings the sophistication of a Tokyo bistro right to your kitchen.
🥗 Ingredients
Meat Mixture
- 1 lb Ground Beef (80/20 lean-to-fat ratio for maximum juiciness)
- 1/2 lb Ground Pork (cold, to add richness and tenderness)
- 1 large Yellow Onion (finely minced)
- 1 tablespoon Unsalted Butter (for sautéing onions)
- 1/2 cup Panko Breadcrumbs
- 3 tablespoons Whole Milk (to soak the panko)
- 1 Large Egg (beaten)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly ground)
- 1/8 teaspoon Nutmeg (ground; the secret ingredient for authentic flavor)
Red Wine Demi-Glace Sauce
- 1/4 cup Red Wine (dry red like Cabernet or Merlot)
- 4 tablespoons Ketchup
- 3 tablespoons Tonkatsu Sauce or Worcestershire Sauce (Bulldog brand preferred)
- 2 tablespoons Water
- 1 teaspoon Granulated Sugar
- 1 tablespoon Cold Butter (to finish the sauce with a gloss)
For Cooking and Garnish
- 1 tablespoon Neutral Oil (such as vegetable or canola oil)
- 1 sprig Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
In a small skillet, melt 1 tablespoon of butter over medium heat. Add the minced onions and a pinch of salt. Sauté for 8-10 minutes until they are soft, translucent, and just beginning to turn golden. Transfer to a plate and let them cool completely.
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2
In a small bowl, combine the panko breadcrumbs and milk. Stir until the panko is evenly moistened and set aside for 5 minutes to soften.
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3
In a large chilled mixing bowl, combine the cold ground beef, ground pork, salt, pepper, and nutmeg. Using clean hands, knead the meat quickly until it becomes slightly tacky and pale in color.
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4
Add the cooled onions, soaked panko mixture, and the beaten egg to the meat. Mix thoroughly but quickly with your hands until well combined. Avoid overworking the meat with warm hands, as the fat should stay cold.
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5
Divide the mixture into 4 equal portions. Take one portion and toss it back and forth between your palms about 10-15 times. This 'slapping' technique releases air pockets and prevents the steak from cracking while cooking.
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6
Shape each portion into an oval patty about 1-inch thick. Use your thumb to make a shallow indentation in the center of each patty; this helps the steak cook evenly and prevents it from bulging in the middle.
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7
Heat the neutral oil in a large skillet over medium-high heat. Place the patties in the skillet and sear for 3 minutes until the bottom is nicely browned.
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8
Flip the patties carefully. Reduce the heat to medium-low, cover the skillet with a tight-fitting lid, and steam-cook for 5-7 minutes. This ensures the interior stays incredibly moist.
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9
Check for doneness by piercing the center with a skewer; if the juices run clear, the patties are ready. Transfer the steaks to serving plates, leaving the rendered fat in the pan.
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10
To make the sauce, add the red wine to the hot skillet, scraping up the browned bits (fond) from the bottom. Let the wine reduce by half.
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11
Whisk in the ketchup, Tonkatsu sauce, water, and sugar. Simmer for 2 minutes until the sauce thickens and becomes glossy.
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12
Turn off the heat and whisk in the cold butter until melted. This adds a professional 'restaurant' sheen to your sauce.
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13
Generously spoon the sauce over the hamburger steaks and garnish with chopped parsley. Serve immediately.
💡 Chef's Tips
Keep your meat ingredients as cold as possible until the moment they hit the pan to ensure a juicy texture. If the meat mixture feels too sticky, lightly oil your hands before shaping the patties. Don't skip the nutmeg; it's the signature spice that gives Japanese Hambāgu its nostalgic, distinct flavor. For a 'Cheese-In' version, place a cube of mozzarella or cheddar in the center of the meat before sealing and shaping the patty. Always use a mix of beef and pork (usually 2:1 or 3:1 ratio) for the best balance of flavor and tenderness.
🍽️ Serving Suggestions
Serve with a side of steamed Japanese short-grain white rice to soak up the extra sauce. Classic accompaniments include glazed carrots, steamed broccoli, and a wedge of roasted potato. A crisp cabbage slaw with a sesame dressing provides a refreshing crunch against the rich meat. Pair with a light-bodied red wine like Pinot Noir or a cold Japanese lager. For a truly authentic 'set meal' experience, serve with a bowl of hot miso soup.