Hamburger Steak Bento Recipe

I’ve gotta say, I was totally blown away when I first whipped up this hamburger steak bento because I mixed up 300g of ground beef, 200g ground pork, a little chopped onion, an egg, some panko breadcrumbs, and a mix of Worcestershire and soy sauces with salt and pepper, then seared the patties in olive oil and bathed them in a rich gravy made with butter, beef broth, ketchup and a cornstarch slurry, all poured over a bed of Japanese rice with a few fresh lettuce leaves for that extra crunch, and it seriously reminded me how simple ingredients can come together to create something really comforting and unique.

I think my Hamburger Steak Bento is a satisfying dish. I use a mix of ground beef and pork, egg, onion and panko for a light yet hearty flavor.

I love how soy and Worcestershire sauce perfectly season the proteins. Coupled with Japanese rice, it delivers good protein and carbs.

Ingredients

• Ground beef: Packed with protein and flavor, it gives hearty taste and robust nutrition.
• Ground pork: Adds rich, juicy texture and a bit of sweetness that complements beef nicely.
• Egg: Works as a binder boosting flavor and nutrition with essential protein.
• Panko breadcrumbs: Lends crisp texture and light crunch, picking up the natural juices.
• Japanese rice: A carbohydrate source offering tender bite that balances savory meat well.
• Worcestershire and soy sauce: They deliver a tangy, umami punch that intensifies flavor profiles.
• Onion: Chopped onion infuses a slight sweetness and aromatic savoriness.
• Beef broth: The hearty broth enriches the gravy with depth and comforting warmth.
• Lettuce leaves: Fresh lettuce lend a crisp and healthy touch to the bento’s appeal.

Ingredient Quantities

• 300g ground beef
• 200g ground pork
• 1 small onion, finely chopped
• 1 egg
• 1/4 cup panko breadcrumbs
• 1 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• Salt, to taste
• Black pepper, to taste
• 1 tbsp olive oil
• 1 cup cooked Japanese rice
• 1 tbsp butter (for the gravy)
• 1 cup beef broth
• 1 tsp ketchup
• 1 tsp cornstarch mixed with 2 tsp water
• Optional: fresh lettuce leaves for garnish

How to Make this

1. In a big bowl, mix the ground beef, ground pork, chopped onion, egg, panko breadcrumbs, Worcestershire sauce, soy sauce, salt, and black pepper until they are just combined.

2. Divide the mixture into 4 equal parts and shape each into a patty roughly the size of your palm.

3. Heat the olive oil in a skillet over medium-high heat. Once it’s hot, add your patties and cook them for about 4 to 5 minutes on each side until they’re nicely browned.

4. Take the patties out of the skillet and set them aside; they don’t need to be warmed through, just cooked.

5. Using the same skillet, lower the heat to medium and add the butter. When it melts, pour in the beef broth and stir in the ketchup.

6. Bring the liquid to a simmer and add in the cornstarch mixed with water; stir constantly until the gravy thickens up a bit.

7. Return the patties to the pan and let them simmer in the gravy for 1 or 2 minutes, so they get some extra flavor from it.

8. Scoop the cooked Japanese rice into your bento container and lay the hamburger steaks on top.

9. If you like, add some fresh lettuce leaves on the side to give it a refreshing crunch.

10. Serve hot and enjoy your delicious hamburger steak bento!

Equipment Needed

1. Big mixing bowl – for mixing the meat, eggs, and seasonings together
2. Knife and cutting board – to chop the onion
3. Measuring cups and spoons – to measure the panko, sauces, broth, ketchup, and cornstarch mix
4. Skillet – for cooking the patties and later making the gravy
5. Spatula or tongs – to flip the patties and stir the gravy
6. Small bowl – to mix the cornstarch with water
7. Bento container – for serving the rice topped with the hamburger steaks
8. Serving utensil – like a spoon to scoop the rice into the container

FAQ

• Q: Can I use different kinds of meat than beef and pork?
  A: Sure, you can experiment with turkey or chicken mince, but the flavor might change a bit. Just be careful to adjust the seasoning.
• Q: How do I know when the hamburger steak is cooked through?
  A: The best way is to press it lightly with a spatula. If it’s firm and no longer pink inside, its good to go. If you’re unsure, you can always cut into one small piece.
• Q: Can I make the gravy thicker or thinner?
  A: Yup, just for thicker gravy add a bit more cornstarch slurry. For a thinner one, you can reduce the slurry or let it simmer for a bit less time.
• Q: What if I dont have panko breadcrumbs?
  A: You can use regular breadcrumbs as a substitute, though panko gives it a lighter texture. If you dont have either, crushed crackers could work too.
• Q: How should I store leftovers?
  A: Let the bento cool down then keep it in an airtight container in the fridge for upto 2 days. Reheat it in a pan or microwave before eating.
• Q: Can I prep the ingredients ahead of time?
  A: Definitely, you can chop the onion and mix the meat in advance. Just make sure everything is kept refrigerated until you’re ready to cook.

Hamburger Steak Bento Recipe Substitutions and Variations

• If you cant find ground pork, you can use ground turkey instead for a leaner option.
• If you dont have panko breadcrumbs, regular breadcrumbs or even crushed saltine crackers work fine.
• For Worcestershire sauce, try mixing a bit of soy sauce with apple cider vinegar to get a similar tangy flavor.
• If you dont have Japanese rice, short grain rice can be a good substitute for that sticky texture.
• When beef broth is out of stock, vegetable broth can step in and still give you a rich flavor.

Pro Tips

Here are a few pro tips you might wanna try:

1. Try mixing your meat ingredients and then pop the bowl in the fridge for like 20 minutes. It helps the flavors blend and makes the patties hold together better.
2. When browning the patties, make sure your pan is piping hot at first so you get a nice crust, then lower the heat. This way, the inside cooks right without drying out.
3. Keep stirring the gravy constantly after you add the cornstarch mix. If you slack off even for a sec it might get lumpy or stick, and no one likes that.

Alright, so here’s how you can make the hamburger steak bento like a pro:

Start by grabbing a big bowl and mix together 300g ground beef, 200g ground pork, that small finely chopped onion, an egg, 1/4 cup of panko, a tablespoon each of Worcestershire and soy sauce, and don’t forget a pinch of salt and some black pepper. Just mix until everything comes together, but try not to overdo it because you don’t want the meat to get too mushy.

Now, divide the meat mixture into four equal parts and shape each one into a patty about the size of your palm. Hit your skillet with a tablespoon of olive oil and heat it up on medium-high. Once the oil is sizzling, lay your patties in and let them cook for around 4 to 5 minutes on each side until they turn a nice brown. You dont need to cook them all the way through cause they will finish off in the gravy.

Next, take the patties out and lower the heat to medium. In the same skillet, toss in 1 tbsp butter and as soon as it’s melted, pour in 1 cup beef broth and stir in 1 tsp ketchup. Bring the mixture to a simmer then add 1 tsp cornstarch that you mixed with 2 tsp water. Keep stirring this poor gravy until it thickens up a bit, making sure there are no lumps.

Now, carefully slide your patties back into the pan. Let them soak up that delicious gravy for a minute or two. Once that’s done, scoop 1 cup cooked Japanese rice into your bento container and lay the patties on top. If you feel like it, throw in some fresh lettuce leaves on the side for that extra crunch.

Serve hot and enjoy your tasty hamburger steak bento. Happy cooking!