Japanese Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Hambagu (Japanese Hamburg Steak)
A tender, juicy beef-and-pork patty bound with sauteed onion and panko, simmered in a glossy red wine and ketchup-Worcestershire sauce.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
5 steps- 1
Saute the diced onion in 1 tbsp oil over medium heat for 6 to 8 minutes until soft and golden, then spread on a plate and chill for 10 minutes so it does not melt the fat in the meat.
- 2
In a large bowl, combine the beef, pork, milk-soaked panko, egg, cooled onion, 1/2 tsp salt, 1/4 tsp black pepper, and a pinch of nutmeg, then knead with your hands for 2 to 3 minutes until the mixture turns pale and sticky.
- 3
Divide into 4 equal portions, shape each into a smooth oval patty about 3/4 inch thick, and toss it between your palms 5 or 6 times to expel air pockets, then press a shallow dimple in the center to prevent doming.
- 4
Heat 1 tbsp oil in a skillet over medium-high, sear the patties for 2 minutes per side until well browned, then lower the heat to medium-low, add 2 tbsp water, cover, and steam for 5 to 6 minutes until the juices run clear and the center reaches 160°F.
- 5
Transfer the patties to plates, then deglaze the pan with the red wine, scraping up the browned bits, and stir in the ketchup and tonkatsu sauce; simmer for 1 to 2 minutes until thickened and spoon over the hambagu.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
61/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving570
Calories
35 g
Protein
20 g
Carbs
38 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Hambagu is the Japanese hamburg steak, a tender beef-and-pork patty bound with a milk-soaked panko panade and napped in a glossy ketchup-and-tonkatsu sauce. A yoshoku diner classic, it is juicier and more delicate than a Western burger patty.
Listahan note
This version chills the sauteed onion before mixing and steams the patties after searing, the two moves that keep hambagu juicy and tender all the way through.
Technique cues
- Cool the sauteed onion before mixing it in; warm onion melts the fat in the meat and makes the patty greasy and loose.
- Knead until the mixture turns pale and sticky, then toss the patty between your hands to expel air pockets that would otherwise crack it.
- Press a dimple in the center so the patty cooks flat instead of doming into a ball.
Kitchen flow
- Parallel prep
- Saute and chill the onion first, then mix, shape, and cook; start rice during the steam.
- Make-ahead
- Shape the patties ahead and chill or freeze; the sauce comes together in the pan at serving.
- Leftover move
- Slice a leftover hambagu into a loco-moco-style rice bowl with an egg, or into a sandwich.
- Cleanup rhythm
- The same pan makes the sauce, so there is little extra; soak it once the sauce is poured off.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Ground beef and pork
The patty
Purpose: The blend gives both beefy flavor and the tenderness pork fat provides.
Handling: Knead with the panade until sticky, then shape and dimple.
Adaptation: All beef works but is firmer; a beef-pork mix is the classic.
Milk-soaked panko (panade)
The tenderizer
Purpose: Panko soaked in milk holds moisture and keeps the patty soft and juicy.
Handling: Soak the panko in milk before mixing into the meat.
Adaptation: Use a dairy-free milk and gluten-free panko to adapt; the panade is what keeps it tender.
Onion
Sweetness and moisture
Purpose: Softened onion adds sweetness and juiciness throughout.
Handling: Saute until golden, then chill before mixing.
Adaptation: Any yellow onion; some cooks use it raw, but cooked-and-cooled is more tender.
Egg
The binder
Purpose: It holds the patty together so it does not fall apart in the pan.
Handling: Beat lightly and knead in.
Adaptation: A little extra panade can substitute for an egg-free version, though binding is weaker.
Ketchup, tonkatsu sauce, red wine
The pan sauce
Purpose: Deglazing with these makes the glossy, tangy-sweet sauce that defines hambagu.
Handling: Build it in the same pan after the patties rest, scraping up the browned bits.
Adaptation: A splash of stock can replace the wine; use a gluten-free tonkatsu sauce as needed.
Technique notes
- Sear then steam; the cover traps moisture so the inside cooks through without drying the outside.
- The dimple really matters; without it the patty puffs into a ball and cooks unevenly.
- Let the patty rest a moment before saucing so the juices settle and stay in the meat.
Ingredient swaps
- Gluten-free direction
- Use gluten-free panko and a gluten-free tonkatsu sauce.
- Dairy-free direction
- Soak the panko in a plant-based milk instead of dairy.
- All-beef direction
- Use all ground beef for a firmer, beefier patty, adding a little extra panade for moisture.
Serve alongside
- Steamed rice
- Buttered corn
- Simple green salad
- Miso soup
- Cold barley tea
- Light red wine
- Lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate cooked patties up to 3 days with the sauce.
- Reheat gently with a splash of water; freeze raw shaped patties up to 2 months.
- Cook frozen patties from thawed for the best texture.
Equipment
- Skillet with a lid
- Mixing bowl
- Spatula
- Rice cooker or pot
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