I just made a Hamburg steak with juicy patties and a sweet tangy ketchup sauce my kids begged for seconds, and if you’re into Easy Japanese Recipes keep scrolling.
And I’m obsessed with this messy Japanese Hamburg Steak. I love the way juicy patties soak up a sweet tangy ketchup-based sauce, honestly makes me forget I once burned dinner and ended up saving leftovers.
I adore the contrast of a finely sautéed onion folded into the meat and that sticky sauce clinging to rice. Kids lose their minds over it.
I enjoy Japanese Food and other Meat Recipes that double as weekday rescue and bento bragging rights. But mostly I just want to dive in, forkful after forkful, no regrets.
And yes, it’s dangerously simple to fall for again.
Ingredients
- Ground beef and pork mix — juicy, meaty base with good fat for flavor.
- Basically sautéed onion — sweetens the patty and keeps it moist.
- Egg — binds everything so the patty holds together.
- Panko breadcrumbs — light filler that keeps texture tender, not dense.
- Milk — softens breadcrumbs and adds a little richness.
- Salt — brings out meatiness and balances the whole thing.
- Black pepper — adds subtle heat and a peppery kick.
- Nutmeg — warm background note, mild and surprisingly cozy.
- Vegetable oil — for a nice browned, slightly crisp crust.
- Ketchup — tangy-sweet base for the classic sauce.
- Worcestershire sauce — adds umami and tangy depth to sauce.
- Soy sauce — salty, savory boost that nods to Japanese taste.
- Mirin or sugar — little sweetness to balance salty and tangy.
- Water or beef stock — loosens sauce so it coats the patty.
- Butter — glossy finish and a silky, rich touch to sauce.
- Cooked white rice — comfy, neutral bed for the saucy patty.
- Steamed vegetables — bright color and simple freshness on the side.
Ingredient Quantities
- 500 g ground beef and pork mix (about 50/50, you can use all beef if you want)
- 1 medium onion, finely chopped and lightly sautéed then cooled (about 150 g)
- 1 large egg
- 1/2 cup panko breadcrumbs (about 50 g)
- 2 tbsp milk
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground nutmeg (optional but nice)
- 2 tbsp vegetable oil for frying
- 3 tbsp ketchup (for the sauce)
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp mirin or 1 tsp sugar if you don’t have mirin
- 1 tbsp water or low sodium beef stock (to loosen the sauce)
- 1 tbsp butter (for finishing the sauce, optional)
- Cooked white rice, for serving (amount as desired)
- Steamed vegetables for serving, like broccoli or carrots (amount as desired)
How to Make this
1. Finely chop the onion and lightly sauté in a bit of oil until translucent, cool completely (about 10 minutes) then squeeze out excess moisture if it seems wet.
2. In a large bowl combine 500 g ground beef and pork mix, the cooled onion, 1 large egg, 1/2 cup panko, 2 tbsp milk, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp nutmeg if using. Mix gently with your hands until just combined, dont overwork it or the patties will be tough.
3. Divide the mixture into 4 to 6 even portions (depends how big you want them), shape each into a thick oval patty and press a small dimple in the center so they cook flat.
4. Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add patties, cook 3 to 4 minutes until nicely browned, then flip and brown the other side another 3 minutes.
5. After flipping, lower heat to medium-low, cover the pan and cook 6 to 8 more minutes until internal temp is about 75 C / 165 F or juices run clear. If they’re thick, uncover and spoon pan juices over them occasionally.
6. Remove patties to a plate and tent with foil to rest while you make the sauce in the same skillet. Spoon off excess fat but keep browned bits in the pan.
7. For the sauce add 3 tbsp ketchup, 2 tbsp Worcestershire sauce, 1 tbsp soy sauce, 1 tbsp mirin or 1 tsp sugar, and 1 tbsp water or low sodium beef stock to the skillet. Stir over medium heat until it simmers and thickens slightly, about 2 minutes.
8. Add 1 tbsp butter at the end and swirl it in for shine and extra flavor, taste and adjust seasoning if needed.
9. Return patties to the pan and spoon sauce over them to coat, heat for a minute so they soak up flavor.
10. Serve hot with cooked white rice and steamed vegetables like broccoli or carrots, spoon extra sauce over the rice. Quick tip: let the meat rest a few minutes before serving so juices stay inside, and kids usually love the ketchup tang so maybe double the sauce if they want more.
Equipment Needed
1. Large heavy skillet (about 10 to 12 inch)
2. Big mixing bowl
3. Cutting board and a sharp chef’s knife
4. Spatula or tongs for flipping patties
5. Measuring cups and spoons
6. Wooden spoon or your hands for mixing (wash hands first)
7. Plate and aluminum foil to tent the patties
8. Small saucepan or the same skillet for the sauce (you’ll use the skillet again)
9. Instant-read thermometer or fork to check doneness
FAQ
Japanese Hamburg Steak (Hambagu) Recipe Substitutions and Variations
- Ground beef/pork mix: swap for ground turkey or chicken for a leaner patty, or use all beef if you want richer flavor, or try 80/20 ground beef for juicier result.
- Panko breadcrumbs: use regular breadcrumbs or crushed saltine crackers, or blitz-up stale bread into crumbs; adjust milk slightly if mixture feels dry.
- Mirin: replace with 1 tsp sugar plus 1 tbsp rice vinegar or 1 tbsp sake plus 1 tsp sugar, or just use 1 tsp sugar if you dont have alcohol on hand.
- Worcestershire sauce: substitute with equal parts soy sauce and a splash of ketchup or rice vinegar, or use oyster sauce for a deeper umami note.
Pro Tips
– Chill the mixture for 15 to 30 minutes before shaping if your kitchen is warm. It firms the fat and makes the patties hold together better, so they won’t fall apart when you flip them.
– When browning, resist pressing the patties with your spatula. Pressing squeezes out juices and dries them out. If they look puffed in the middle after searing, press a shallow dimple with your thumb again so they cook flat.
– Use a quick thermometer check at the thickest point instead of relying only on time. Aim for about 75 C / 165 F. If you go by time alone you can easily overcook the outside while waiting for the center.
– If the sauce tastes too sharp from ketchup or Worcestershire, add a tiny pinch of sugar or a squeeze of lemon to balance it, then finish with the butter for shine. If you want extra glossy sauce, stir a small slurry of cornstarch and water and simmer just a minute to thicken.
Japanese Hamburg Steak (Hambagu) Recipe
I just made a Hamburg steak with juicy patties and a sweet tangy ketchup sauce my kids begged for seconds, and if you’re into Easy Japanese Recipes keep scrolling.
4
servings
518
kcal
Equipment: 1. Large heavy skillet (about 10 to 12 inch)
2. Big mixing bowl
3. Cutting board and a sharp chef’s knife
4. Spatula or tongs for flipping patties
5. Measuring cups and spoons
6. Wooden spoon or your hands for mixing (wash hands first)
7. Plate and aluminum foil to tent the patties
8. Small saucepan or the same skillet for the sauce (you’ll use the skillet again)
9. Instant-read thermometer or fork to check doneness
Ingredients
500 g ground beef and pork mix (about 50/50, you can use all beef if you want)
1 medium onion, finely chopped and lightly sautéed then cooled (about 150 g)
1 large egg
1/2 cup panko breadcrumbs (about 50 g)
2 tbsp milk
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp ground nutmeg (optional but nice)
2 tbsp vegetable oil for frying
3 tbsp ketchup (for the sauce)
2 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tbsp mirin or 1 tsp sugar if you don't have mirin
1 tbsp water or low sodium beef stock (to loosen the sauce)
1 tbsp butter (for finishing the sauce, optional)
Cooked white rice, for serving (amount as desired)
Steamed vegetables for serving, like broccoli or carrots (amount as desired)
Directions
- Finely chop the onion and lightly sauté in a bit of oil until translucent, cool completely (about 10 minutes) then squeeze out excess moisture if it seems wet.
- In a large bowl combine 500 g ground beef and pork mix, the cooled onion, 1 large egg, 1/2 cup panko, 2 tbsp milk, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp nutmeg if using. Mix gently with your hands until just combined, dont overwork it or the patties will be tough.
- Divide the mixture into 4 to 6 even portions (depends how big you want them), shape each into a thick oval patty and press a small dimple in the center so they cook flat.
- Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add patties, cook 3 to 4 minutes until nicely browned, then flip and brown the other side another 3 minutes.
- After flipping, lower heat to medium-low, cover the pan and cook 6 to 8 more minutes until internal temp is about 75 C / 165 F or juices run clear. If they’re thick, uncover and spoon pan juices over them occasionally.
- Remove patties to a plate and tent with foil to rest while you make the sauce in the same skillet. Spoon off excess fat but keep browned bits in the pan.
- For the sauce add 3 tbsp ketchup, 2 tbsp Worcestershire sauce, 1 tbsp soy sauce, 1 tbsp mirin or 1 tsp sugar, and 1 tbsp water or low sodium beef stock to the skillet. Stir over medium heat until it simmers and thickens slightly, about 2 minutes.
- Add 1 tbsp butter at the end and swirl it in for shine and extra flavor, taste and adjust seasoning if needed.
- Return patties to the pan and spoon sauce over them to coat, heat for a minute so they soak up flavor.
- Serve hot with cooked white rice and steamed vegetables like broccoli or carrots, spoon extra sauce over the rice. Quick tip: let the meat rest a few minutes before serving so juices stay inside, and kids usually love the ketchup tang so maybe double the sauce if they want more.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 220g
- Total number of serves: 4
- Calories: 518kcal
- Fat: 42.8g
- Saturated Fat: 15.4g
- Trans Fat: 0.5g
- Polyunsaturated: 3g
- Monounsaturated: 16g
- Cholesterol: 154mg
- Sodium: 1113mg
- Potassium: 483mg
- Carbohydrates: 20.8g
- Fiber: 1.3g
- Sugar: 7.8g
- Protein: 35.8g
- Vitamin A: 156IU
- Vitamin C: 2.5mg
- Calcium: 15mg
- Iron: 3mg
