Japanese Hamburg steak (Hambāgu) is a thick, juicy meat patty made with a mixture of ground beef and pork, pan-seared until browned, then served with a rich savory sauce.
This Japanese Hamburg steak recipe uses 200 g (7 oz) ground beef and 100 g (3.5 oz) ground pork in a 2:1 ratio. A cooked onion mixture is cooled completely before being combined with the meat, helping the patties stay tender and juicy.
The patties are browned on both sides over high heat, then a small amount of water is added and the pan is covered so they can steam gently over low heat for 5 minutes. Finally, sliced mushrooms, Cheongha, ketchup, Worcestershire sauce, sugar, and butter are simmered in the same pan to make a rich mushroom sauce that picks up the flavorful drippings left from the meat.
⏱️ Cooking Time: About 30 minutes
🍳 Difficulty: ★★☆☆☆
✓ Ingredients for 2 Patties
🥣 Main Ingredients
- 200 g (7 oz) ground beef
- 100 g (3.5 oz) ground pork
- 1/2 onion
- 2–3 button mushrooms (or substitute other mushrooms if preferred)
🧂 Seasonings & Sauce
- 1 tsp cooking oil
- 2 tbsp breadcrumbs
- 1 tbsp milk
- 1 egg
- 2 pinches black pepper
- 2 pinches salt
- 2 tbsp Cheongha, for the sauce
- 2 tbsp ketchup, for the sauce
- 3 tbsp Worcestershire sauce, for the sauce
- 1 tbsp sugar, for the sauce
- 10 g (0.35 oz) butter, for the sauce
Measurement guide: 1 tbsp = 15 ml, 1 tsp = 5 ml, 1 Korean paper cup = 180 ml (6.1 fl oz)
✓ How to Make Japanese Hamburg Steak
- Prepare and cook the onion: Trim both ends from 1/2 onion. Make horizontal and vertical cuts without cutting all the way through the root end, then finely chop it. Transfer to a microwave-safe bowl, mix evenly with 1 tsp cooking oil, and microwave for 2 minutes.
- Make and cool the onion mixture: Add 2 tbsp breadcrumbs, 1 tbsp milk, 1 egg, and 2 pinches black pepper to the cooked onion in that order. Mix thoroughly, then place the bottom of the bowl in cold water and let the mixture cool completely.
- Season and knead the meat: Add 200 g (7 oz) chilled ground beef and 100 g (3.5 oz) chilled ground pork to a bowl. Sprinkle with 2 pinches salt and knead thoroughly by hand until the mixture becomes sticky and cohesive.
- Combine the mixture and remove air: Add the completely cooled onion mixture to the meat and mix evenly. Lightly coat your gloves with cooking oil and divide the mixture into 2 portions. Toss each portion firmly back and forth between your hands about 20–50 times to remove trapped air. Shape into thick oval patties and press a shallow indentation into the center of each one.
- Sear and steam the patties: Add cooking oil to a skillet with a lid and place the patties in the pan. Sear over high heat until both sides are nicely browned. Reduce the heat to low, add a small amount of water, cover, and steam for 5 minutes until cooked through. Transfer the patties to a plate.
- Cook the mushrooms and make the sauce: Add 2–3 thinly sliced button mushrooms to the skillet with the remaining meat juices and sauté briefly. Add 2 tbsp Cheongha, 2 tbsp ketchup, 3 tbsp Worcestershire sauce, and 1 tbsp sugar. Simmer over low heat while stirring.
- Finish the sauce with butter: Once the sauce thickens, add 10 g (0.35 oz) butter and let it melt gently into the sauce. Spoon the finished mushroom sauce generously over the cooked Hamburg steaks.
✓ Key Tips for Success
- Keep the mixture cool and remove trapped air: If the microwaved onion mixture is added to the meat before it has cooled completely, the fat in the ground meat can begin to melt. This can cause more juices to escape during cooking and leave the patties dry. Tossing each portion between your hands 20–50 times also removes trapped air and helps prevent the patties from cracking while cooking.
- Steam over low heat after browning: After browning the outside over high heat, reduce the heat, add a small amount of water, and cover the skillet. The steam helps cook the thick patties evenly all the way through. When a toothpick inserted into the center releases clear juices rather than reddish liquid, the patty is cooked through.
✓ Serving Tips
- Top with a sunny-side-up egg: Add a fried egg with a soft yolk on top of the patty and serve it with the rich mushroom sauce for an even creamier, more indulgent combination.
- Freeze the shaped patties: After shaping the meat mixture, wrap each uncooked patty individually in plastic wrap and freeze. When needed, thaw and cook them according to the recipe.
- Try different mushrooms: Instead of button mushrooms, thinly sliced shiitake or king oyster mushrooms can be added to the sauce for a chewier texture and deeper mushroom aroma.
✓ How to Choose Good Beef
- Color: Look for lean beef with a bright red color and fat that is milky white or light cream.
- Texture and firmness: The surface should look moist with a fine texture. When gently pressed with a finger, the meat should feel springy and return toward its original shape.
- Surface condition: Choose beef with a natural sheen and without excessive liquid or blood collecting on the surface.
✓ Beef Round Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 166.00 kcal |
| Carbohydrates | 0.00 g |
| Protein | 23.08 g |
| Fat | 7.29 g |
| Sodium | 51.00 mg |
Based on 100 g of raw Grade 1 Korean Hanwoo beef round. Actual nutrition may vary depending on breed, cut, product, and cooking method.
Source: Ministry of Food and Drug Safety Food Nutrition Database – Raw Food Ingredients
✓ Frequently Asked Questions (FAQ)
Q1. Why do you add water and cover the pan after browning the Hamburg steak patties?
This prevents the outside of the thick patties from burning before the centers are fully cooked. The steam gently cooks the inside more evenly while helping the patties retain their juices.
Q2. Why do Hamburg steak patties crack or turn dry while cooking?
This can happen when trapped air is not removed thoroughly from the meat mixture or when the cooked onion mixture is added while still warm, causing the fat in the meat to melt. Cool the onion mixture completely and remove the air from each patty before shaping.
Japanese Hamburg steak combines thick patties that are deeply browned on the outside while staying tender and juicy inside with a rich mushroom sauce. Mixing ground beef and pork in a 2:1 ratio, completely cooling the onion mixture, and kneading the meat thoroughly are important steps for maintaining a soft texture and keeping the juices inside.
After browning the patties, adding a small amount of water and steaming them over low heat for 5 minutes helps the thick centers cook evenly. The flavorful drippings left in the skillet are then used with mushrooms, Worcestershire sauce, ketchup, and butter to create a rich sauce that pairs naturally with the meat.
Serve this Japanese Hamburg steak recipe with warm rice or grilled vegetables. For an even more satisfying meal, add a sunny-side-up egg with a soft yolk on top.
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※ This recipe was prepared with reference to a recipe introduced on the YouTube channel “일식예보.” It was written based on the cooking process and results after making the dish.