📝 About This Recipe
Originating in the 1950s near the U.S. Navy base in Sasebo, Nagasaki, this 'handmade-to-order' icon is Japan's soul-satisfying take on the American classic. It is a towering masterpiece characterized by its sweet-savory glaze, creamy Japanese mayo, and a signature fried egg that ties the salty bacon and juicy beef together. Every bite offers a nostalgic, multi-layered texture that represents the perfect culinary marriage between East and West.
🥗 Ingredients
The Beef Patties
- 500 grams Ground Beef (80/20 lean-to-fat ratio for juiciness)
- 1/4 cup Panko Breadcrumbs (helps bind the juices)
- 2 tablespoons Milk (to soak the panko)
- to taste Salt and Black Pepper (be generous with the pepper)
- 1/4 teaspoon Nutmeg (a secret Japanese burger touch)
The Signature Sauce
- 2 tablespoons Soy Sauce (Japanese dark soy)
- 2 tablespoons Mirin (for sweetness and shine)
- 1 tablespoon Sugar (granulated)
- 1 tablespoon Ketchup (adds tang and body)
Assembly and Toppings
- 4 pieces Brioche or Large Sesame Buns (lightly toasted)
- 4 strips Thick-cut Bacon (cut in half)
- 4 large Eggs (to be fried sunny-side up or over-easy)
- 4 slices Cheddar Cheese (sharp or mild)
- 4 tablespoons Japanese Mayonnaise (Kewpie brand is essential)
- 4 large leaves Iceberg Lettuce (shredded or whole)
- 1 large Tomato (sliced into thick rounds)
- 1/2 large Onion (sliced into thin rings)
👨🍳 Instructions
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1
In a small bowl, combine the panko breadcrumbs and milk. Let it sit for 5 minutes until it forms a soft paste.
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2
In a large mixing bowl, gently combine the ground beef, panko mixture, salt, pepper, and nutmeg. Mix by hand until just combined; do not overwork the meat or the burger will be tough.
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3
Divide the meat into 4 equal portions and shape them into wide, flat patties (about 1/2 inch thick). Press a small indentation in the center of each patty with your thumb to prevent bulging during cooking.
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4
Make the Sasebo sauce by whisking soy sauce, mirin, sugar, and ketchup in a small saucepan. Simmer over medium heat for 3-4 minutes until slightly thickened and glossy. Set aside.
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5
Heat a large skillet or griddle over medium-high heat. Add the bacon strips and cook until crispy. Remove the bacon and drain on paper towels, but keep the rendered fat in the pan.
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6
In the same pan, place the beef patties. Sear for 3-4 minutes on the first side until a dark brown crust forms. Flip the patties.
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7
Once flipped, place a slice of cheddar cheese on each patty. Cover the pan with a lid for 1 minute to melt the cheese perfectly.
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8
While the burgers finish, use a separate non-stick skillet to fry the 4 eggs. Aim for a 'soft-set' yolk that will break slightly when the burger is eaten.
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9
Lightly toast the burger buns on the griddle until the edges are golden brown.
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10
Begin assembly: Spread a generous tablespoon of Kewpie mayonnaise on the bottom bun. Layer with lettuce, a thick tomato slice, and raw onion rings.
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11
Place the cheese-covered beef patty on top of the vegetables. Drizzle a tablespoon of the prepared Sasebo sauce directly onto the patty.
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12
Add two half-strips of crispy bacon, followed by the fried egg. Place the top bun over the egg and press down gently so the flavors meld together.
💡 Chef's Tips
Always use Japanese Mayonnaise (Kewpie) for that authentic, slightly sweet and umami flavor profile. Sasebo burgers are traditionally quite large; if the burger feels unstable, wrap the bottom half in parchment paper or foil to hold it together while eating. Do not skip the nutmeg in the beef—it is a hallmark of Japanese 'Hambagu' style meat that provides a distinct aromatic depth. For the most authentic experience, griddle the onion slices briefly if you prefer a mellowed onion flavor instead of a raw crunch.
🍽️ Serving Suggestions
Pair with a side of thick-cut potato wedges dusted with sea salt. Serve with a cold glass of Japanese lager, such as Asahi or Kirin, to cut through the richness. A side of Japanese-style pickled cucumbers (Sunomono) provides a refreshing acidic contrast. Finish the meal with a light green tea to cleanse the palate.