Juicy Japanese Hamburger Steak Recipe - Easy Homemade Dish

Updated at: 14/05/2025

Japanese hamburger steak, or hambāgu, is a culinary delight that transcends the ordinary hamburger. Forget dry patties; this succulent dish boasts a tender, juicy texture achieved through a masterful blend of ground beef, onions, and flavorful seasonings. Unlike its American counterpart, hambāgu often features a rich, savory demi-glace sauce, adding depth and complexity to each bite. The preparation might seem involved, but the result is a dish that's both impressive and surprisingly easy to master. Its versatility allows for customization with various additions like cheese or mushrooms, ensuring there's a hambāgu to satisfy every palate.

This recipe provides a clear, step-by-step guide to crafting your own perfect Japanese hamburger steak at home. From expertly preparing the meat mixture to creating the luscious sauce, we'll walk you through every detail, guaranteeing a restaurant-quality result without the restaurant price tag. Get ready to elevate your weeknight dinners and impress your family and friends with this delicious and satisfying dish.

Tools Needed

Ingredients

  • Onion: 1/2 (100g)
  • Milk: 30g
  • Breadcrumbs: 30g
  • Ground Beef: 300g
  • Salt: 3g
  • Black Pepper
  • Tamari Shoyu (or regular soy sauce)
  • Egg: 1
  • Water: 50g
  • Rice Vinegar: 20g
  • Sugar: 5g
  • Ketchup: 60g
  • Worcestershire Sauce: 60g
  • Soy Sauce: 20g
  • Tomato
  • Lettuce
  • Short Grain Rice

Step-by-Step Instructions

Step 1. Prepare the Onion and Meat Mixture

  • Finely chop the onion into 3mm towers, then horizontally from the bottom. (This step might be difficult for children, but it's achievable.)
  • Sauté the onion in vegetable oil over low heat until transparent (about 5 minutes). Stirring regularly brings out the sweetness and makes the hamburger steak more delicious. (Avoid browning for a better texture.)
  • Let the cooked onions cool completely before mixing with meat.
  • In a bowl, mix the breadcrumbs and milk. Add the ground beef, salt, black pepper and mix until sticky. This step is crucial for a juicy hamburger steak; it helps connect the meat proteins.
Finely chop the onion into 3mm towers, then horizontally from the bottom. (This step might be difficult for children, but it's achievable.)Sauté the onion in vegetable oil over low heat until transparent (about 5 minutes). Stirring regularly brings out the sweetness and makes the hamburger steak more delicious. (Avoid browning for a better texture.)Let the cooked onions cool completely before mixing with meat. In a bowl, mix the breadcrumbs and milk. Add the ground beef, salt, black pepper and mix until sticky. This step is crucial for a juicy hamburger steak; it helps connect the meat proteins.
Prepare the Onion and Meat Mixture
  • Add Tamari Shoyu (or regular soy sauce) to the meat mixture.
  • Add the cooled onions, breadcrumbs, and egg to the meat mixture. Mix until everything is well combined and the mixture becomes white and sticky.
Add Tamari Shoyu (or regular soy sauce) to the meat mixture.Add the cooled onions, breadcrumbs, and egg to the meat mixture. Mix until everything is well combined and the mixture becomes white and sticky.
Prepare the Onion and Meat Mixture

Step 2. Shape, Chill, and Cook the Patties

  • Shape the meat mixture into oval patties. Use oiled hands to prevent sticking and to create a smooth surface. Refrigerate for 30 minutes.
  • Prepare the rice according to package instructions. (Add 110% water to the rinsed rice.)
  • Heat some oil in a pan. Gently place the patties on the pan. It is important to grease your hands before handling the patties to create a smooth surface and prevent the juice from escaping.
  • Cook patties for about 3 minutes per side over medium heat. For extra juiciness, quickly sear the patties to seal in the juice.
Shape the meat mixture into oval patties. Use oiled hands to prevent sticking and to create a smooth surface. Refrigerate for 30 minutes.Prepare the rice according to package instructions. (Add 110% water to the rinsed rice.)Heat some oil in a pan. Gently place the patties on the pan. It is important to grease your hands before handling the patties to create a smooth surface and prevent the juice from escaping.Cook patties for about 3 minutes per side over medium heat. For extra juiciness, quickly sear the patties to seal in the juice.
Shape, Chill, and Cook the Patties
  • After flipping, add 50g of water to the pan, cover, and steam for 6 minutes over medium heat. (Adjust cooking time based on patty thickness.) Steaming ensures soft and juicy patties.
  • Check if patties are cooked through. If needed, make small scores on the surface to check doneness. Remove patties from the pan.
After flipping, add 50g of water to the pan, cover, and steam for 6 minutes over medium heat. (Adjust cooking time based on patty thickness.) Steaming ensures soft and juicy patties.Check if patties are cooked through. If needed, make small scores on the surface to check doneness. Remove patties from the pan.
Shape, Chill, and Cook the Patties

Step 3. Make the Sauce

  • In a pan, melt the sugar over low heat, then add rice vinegar, ketchup, Worcestershire sauce, and soy sauce. Mix well and simmer until slightly thickened.
Make the sauce: In a pan, melt the sugar over low heat, then add rice vinegar, ketchup, Worcestershire sauce, and soy sauce. Mix well and simmer until slightly thickened.
Make the Sauce

Step 4. Serve

  • Serve the hamburger steak over rice, topped with lettuce, tomato, and the sauce.
Serve the hamburger steak over rice, topped with lettuce, tomato, and the sauce.
Serve

Read more: Steamed Meat-Topped Tofu with Sesame Sauce: A Delicious Japanese Recipe

Tips

  • Using Tamari Shoyu enhances the flavor, but regular soy sauce works too.
  • Breadcrumbs help to keep the patty juicy.
  • Cooling the onions before mixing prevents the meat from becoming watery.
  • Oiling your hands when forming the patties prevents sticking and creates a smooth, even surface, which helps retain juices.
  • Quickly searing the patties seals in the juices, resulting in a more tender and flavorful hamburger steak.
  • Steaming the patties after searing adds moisture and ensures a juicy, tender texture.

Nutrition

  • N/A

FAQs

1. Can I use a different type of ground meat?

Yes! While a blend of beef is traditional, you can substitute with ground pork, turkey, or even a combination. Just be aware that the flavor and texture might vary slightly.

2. How can I make the hamburger steak more juicy?

Gently handling the meat mixture is key to preventing it from becoming tough. Don't overmix! Also, adding a tablespoon or two of ice-cold water or milk helps retain moisture during cooking.


So there you have it – your very own juicy and delicious Japanese hamburger steak! This recipe is a fantastic way to impress your friends and family with a restaurant-quality meal made easily at home. Now go forth and enjoy this flavourful culinary adventure!