Description
Juicy Japanese Hamburger Steak delivers comfort straight from Tokyo kitchens to your dinner table with tender beef patties nestled in a rich demi-glace sauce. Weeknight dinners become an adventure when classic hambāgu slides onto your plate, ready to satisfy serious meat cravings.
Ingredients
Scale
Protein:
- 500 ground beef
Dry Ingredients:
- ½ cup panko breadcrumbs
- 1 teaspoon salt
- ½ teaspoon black pepper
Wet and Flavor Ingredients:
- 1 small onion
- ¼ cup milk
- 1 large egg
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons vegetable oil
- ½ cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon Dijon mustard
Instructions
- Soak ½ cup panko breadcrumbs in ¼ cup milk for 10 minutes until soft and saturated.
- Dice 1 small onion and saute in a pan at medium heat with a splash of oil for 5 minutes until translucent. Allow to cool slightly.
- Combine 500g ground beef, softened panko, sauteed onions, 1 egg, 2 tablespoons soy sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, and ½ teaspoon black pepper in a large bowl. Gently mix with your hands without compressing the meat.
- Divide the mixture into 4 equal portions and shape into patties approximately 1 inch thick. Create a small center indentation in each patty.
- Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Carefully place patties in the pan without overcrowding.
- Sear patties for 4-5 minutes on the first side until a golden-brown crust develops. Flip and reduce heat to medium.
- Cook the second side for 4-5 minutes, ensuring the internal temperature reaches 160°F using a meat thermometer.
- Transfer patties to a plate and tent with aluminum foil to retain warmth.
- In the same skillet over medium-low heat, combine ½ cup ketchup, 2 tablespoons Worcestershire sauce, 1 tablespoon soy sauce, 1 tablespoon sugar, and 1 teaspoon Dijon mustard.
- Stir sauce ingredients, scraping up browned meat bits from the pan. Simmer for 3-4 minutes until it slightly thickens.
- Taste the sauce and adjust seasonings as needed.
- Plate the hamburger steaks and generously ladle sauce over each patty.
- Accompany with steamed rice and sauteed vegetables. Sprinkle with chopped green onions or sesame seeds for a fresh finish.
Notes
- Mix breadcrumbs and milk gently, allowing them to absorb liquid completely for maximum moisture in the hamburger steak.
- Handle the meat mixture delicately when combining ingredients to keep the texture light and tender, avoiding overworking the ground beef.
- Use a meat thermometer for precise doneness, ensuring the hamburger steak reaches 160F without becoming dry or tough.
- Create a small dimple in the center of each patty to prevent bulging and help the meat cook evenly across the surface.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Beef
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 369 kcal
- Sugar: 4 g
- Sodium: 763 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 100 mg