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Japanese Hamberg Steak　ハンバーグ

This Japanese-style hamburg steak is incredibly juicy, tender, and full of rich flavor. Unlike a typical American burger, this dish is served without a bun and focuses on the perfect balance of seasoned quality ground beef, subtle spices, and a delicious homemade sauce.
The key to achieving a moist and flavorful result is keeping all the ingredients cold and adding a small amount of beef fat to the mixture. These simple techniques help create a soft texture and lock in the juices, giving you a restaurant-quality hamburg steak at home.
Finished with a quick and savory sauce made right in the pan, this comforting dish pairs perfectly with vegetables and rice, making it an ideal meal for both busy weeknights and special occasions.
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Servings: 1 person
Ingredients Method Notes

Ingredients
  

  • 1/2 small onion
  • 2 tsp breadcrumbs
  • 1 tbsp milk
  • 1-1.5 tbsp chopped beef fat + small piece to use for cooking the patty
  • 1/3 pound ground beef
  • 1/4 tsp salt + a pinch
  • 1/4 tsp black pepper
  • 1/4 tsp nutmeg
  • 1 tsp beaten egg
  • 1 tbsp red wine
  • 1 tbsp ketchup
  • 1 tbsp Worcestershire sauce

Method
 

  1. Grate or finely mince onion, for a total of 3 tsp.
  2. Add 2 tsp of breadcrumbs and 1 tbsp of milk to a small bowl and mix them together.
  3. Finely chop beef fat, for a total of 1-1.5 tbsp. In addition, cut a small piece of beef fat to use later for pan-frying the patty.
  4. Place 1/3 pound of cold ground beef in a chilled bowl. Add 1/4 tsp of salt, and rub well into the meat, until it becomes slightly sticky. If you have plastic gloves like I am using in the video, this helps keep the mixture cool.
  5. Add a pinch of salt, 1/4 tsp each of black pepper and nutmeg, the moistened breadcrumbs, the chopped beef fat, 3 tsp grated onions, and 1 tsp of beaten egg to the salted ground beef. Mix all together well.
  6. Then form the mixture into a round patty, trying to remove any air pockets by gently tapping it several times with your palm. Finish shaping the patty, making sure the surface is very smooth. Then create a little dimple in the center. Keep the prepared patty cool in refrigerator until you are ready to cook it.
  7. Add a small piece of the beef fat to a frying pan and heat on high. Heat until you see a little smoke rise from the pan.
  8. Gently place the patty in the pan and cook for 2 minutes on one side. Flip it over, and cook for another 2 minutes. Then cover with a lid, reduce the heat to medium, and cook for 3-4 more minutes. Turn off the heat and let it rest covered in the pan for another 3-4 minutes.
  9. Take out the hamburg steak, discarding the beef fat.
  10. Before making the sauce in the same pan, lightly remove some of the remaining fat, using a paper towel.
  11. Add 1 tbsp each of red wine, ketchup, and Worcestershire sauce to the pan, and stir over medium heat. Simmer until everything is well mixed and the sauce begins to thicken.
  12. Pour the sauce over the hamburg steak.
    It's ready!  We hope you enjoy your "TOKYO FLAVORS, NEW YORK STYLE" meal!  Itadakimasu!

Notes

For Perfectly Juicy Hamburg Steak

  • Keep everything cold: 
    Keep the meat, other ingredients, and even the mixing bowl in the refrigerator until right before use. This is one of the most important steps for achieving a juicy hamburg steak, as it prevents the fat from melting too quickly.
  • Why we use milk: 
    Milk is commonly used in Japanese hamburg recipes because it helps reduce the odor of the meat and creates a smoother flavor.  
    While this may sound surprising, it is a widely accepted technique in Japanese home cooking.
  • Substitution for milk: 
    If you don’t have milk or are lactose intolerant, you can use water instead to help moisten the breadcrumbs.
  • Using beef fat for extra juiciness: 
    When you buy steak at a butcher shop, they often trim off some pieces of fat. If you ask, they will usually give this to you.
    You can also trim fat from steak yourself for this recipe and store it in the freezer, wrapping it tightly in plastic wrap and placing in a ziplock bag. There’s no need to defrost the fat before chopping.
  • Safety tip: 
    Be very careful when removing the excess fat from the frying pan with a paper towel, as the pan will be extremely hot.