Hambagu (Japanese Hamburger Steak) ハンバーグ


  • 1/2 lb ground beef (for patty)

  • 1/4 lb ground pork (for patty)

  • 1/2 onion (for patty)

  • 1/3 cup panko breadcrumbs (for patty)

  • 1 egg (for patty)

  • 2 tbsp milk (for patty)

  • 1/2 tsp salt (for patty)

  • 1/2 tsp black pepper (for patty)

  • 1/2 tsp ground nutmeg (for patty)

  • 3 tbsp red wine (for cooking)

  • 1 tbsp unsalted butter (for sauce)

  • 2 tbsp ketchup (for sauce)

  • 3 tbsp tonkatsu sauce (for sauce)

  • 3 tbsp red wine (for sauce)

  • 3 tbsp water (for sauce)

  • rice (optional)


  1. Prepare patty - dice onion then sauté until soft, let cool completely in a separate bowl, then add all patty ingredients (ground beef, ground pork, panko, egg, milk, salt, black pepper and nutmeg), mix well, then use your hand to knead, divide evenly, then throw from one hand to the other a few times to release air, then shape (oval or circle), cover and refrigerate for 30 minutes

  2. Cook patty - in an oiled pan or skillet, fry on medium heat for 3 minutes (press the middle to make a small indent because the center will rise a bit), then flip and fry for another 3 minutes, then lower heat, add 3 tbsp red wine and cover for 6-8 minutes depending on the thickness (to check whether cooked, poke a hole through the center and see if the color of the liquid is clear and not pink), then set aside

  3. Make sauce - in the same pan (do not let the good juices go to waste!), add butter, ketchup and tonkatsu sauce, then add red wine and water, mix and simmer until the sauce is a thicker consistency (it should stick to a spatula)

  4. Serve it up - pour sauce on the cooked patty, and enjoy with some white rice and roasted vegetables

  5. Enjoy!