Speckle Park Cook Book Glossary

Japanese

Hambāgu (Japanese Hamburg Steak)

Complexity
basic
Serves
4
Prep
25 min
Cook
20 min
Technique
Pan-fry
Cut
Ground beef
Printable copy
Download PDF

Ingredients

Patties

  • 500 g (1 lb) ground beef, 80/20 (or half beef, half pork)
  • 1 small onion, finely chopped
  • 1 tbsp butter
  • 30 g (½ cup) panko breadcrumbs
  • 3 tbsp whole milk
  • 1 egg
  • ¾ tsp salt
  • ¼ tsp black pepper
  • Pinch of nutmeg
  • 1 tbsp vegetable oil
  • 60 ml (¼ cup) water, for steaming

Sauce

  • 4 tbsp ketchup
  • 3 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp butter
  • 60 ml (¼ cup) water, for the sauce

Steps

  1. Soften the onion in the butter in a small pan over medium heat for 5 minutes until translucent. Spread on a plate to cool.
  2. Mix the panko and milk in a large bowl and let it soak for 3 minutes.
  3. Add the beef, cooled onion, egg, salt, pepper and nutmeg. Knead with your hand for 2 minutes until sticky and pale.
  4. Divide into 4 portions. Toss each between your palms for a few seconds to push out air, then shape into a thick oval and press a dimple in the middle.
  5. Heat the oil in a large skillet over medium-high heat. Pan-fry the patties for 3 minutes without moving them, until the underside is deep brown.
  6. Flip, reduce the heat to low, add the steaming water, cover, and steam for 8 minutes until firm and the juices run clear. The centre should reach 71°C (160°F).
  7. Move the patties to plates. Add the ketchup, Worcestershire, soy sauce, mirin, butter and the sauce water to the pan and simmer over medium heat for 2 minutes until glossy.
  8. Spoon the sauce over the patties and serve with rice and steamed vegetables.

Notes

  • Make ahead: shape the patties a day ahead and keep them covered in the fridge.
  • Serving: top with a fried egg for a Japanese diner favourite.
  • Sauce variation: a splash of red wine gives it a demi-glace feel.
  • Air fryer: preheat to 180°C (350°F). Cook the patties for 12 to 14 minutes, flipping halfway, until 71°C (160°F) inside, then make the sauce in a pan.
  • Freezer: freeze shaped patties on a tray, then bag for up to 3 months; thaw overnight in the fridge before cooking.
  • Chef's touch: swirl the final butter into the sauce off the heat, so it turns glossy rather than oily.