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Recipe- Japanese hamburger steak with egg | How to cook Hambāgu ハンバーグ
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Hambāgu recipe: tasty Japanese hamburger steak with egg

What makes this dish extremely tasty is the combination of meat juices, sauteed onions, and dry red wine. It makes the hamburger meat taste different from your average hamburger. This Japanese hamburger steak recipe takes less than half an hour to make and the meat is pan-fried on high heat until golden brown.In Japan, you can buy pre-packaged portions of beef and pork mixed to a 7:3 ratio.This is called Aibiki Niku and makes it super convenient to make hamburger steak. But, you can just mix the minced meat at home and save money. For this recipe use a ratio of 2:1 beef to pork ratio.
Course Main Course
Cuisine Japanese
Cook Time 30 minutes
Servings 2 patties
Author Joost Nusselder
Cost $10


  • 227 grams minced beef
  • 113 grams minced pork
  • 1/2 large onion
  • 3 eggs
  • 5 tbsp panko bread crumbs
  • 40 ml milk
  • 1/3 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tbsp vegetable oil

For the sauce:

  • 1 tbsp unsalted butter
  • 3 tbsp dry red wine
  • 3 tbsp ketchup
  • 3 tbsp tonkatsu sauce
  • 3 tbsp water


  • Dice the onion into small pieces.
  • Grab a large pan or skillet and heat up the cooking oil. Saute the onions until they are translucent.
  • Move the onions to a separate bowl and let them cool completely.
  • In a bowl, combine the beef and pork with salt and black pepper.
  • Add in 1 egg, panko, and milk. Use a silicone spatula to mix the ingredients.
  • Once combined, continue to mix and knead the meat with your hands until it's quite sticky.
  • Divide into 4 parts and shape your patties. You want to mix them well until they have a smooth texture.
  • Toss each patty from one hand to the other and press them to remove any air bubbles that have formed.
  • Shape your oval patties and cover them with plastic wrap. Let them cool in the fridge for about half an hour.
  • To cook the patties, heat up the oil and start frying your patties. While still cool, make a dent in the middle of each patty. This helps the patties keep their texture.
  • Cook each patty for about 3 minutes or so on each side on high heat or medium-high heat. Cook for 5 minutes if you like them very well done.
  • Once patties are browned remove them and set them aside.
  • In the same oil, fry 2 eggs and then cut them in two. Set aside.
  • Leave the fatty oil and grease in the pan and add the butter, wine, ketchup, and tonkatsu sauce.
  • Mix all of the sauce ingredients and bring them to a simmer on medium low heat. Cook for a couple of minutes or so until the alcohol evaporates and the sauce thickens.
  • Once thickened drizzle all over your patties. Place half an egg on each patty and enjoy.