Name: Japanese Hamburg Steak (Hambāgu)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 250g (1/2 lb) ground chicken; 250g (1/2 lb) ground beef; 1/2 onion, finely chopped; 1 egg; 1/2 cup panko breadcrumbs; 1/4 cup milk; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 tsp ground nutmeg; 1 tbsp oil (for cooking); 1/2 onion, thinly sliced (for sauce); 3 tbsp ketchup; 2 tbsp sauce (such as Worcestershire); 2 tbsp soy sauce; 1 tbsp mirin; 1/2 tbsp sugar; 1/2 tbsp butter; 2 tbsp water (adjust as needed)

A juicy and tender Japanese-style hamburger steak, this Japanese Hamburg Steak (Hambāgu) blends ground chicken and beef for a lighter, yet rich and satisfying flavor. Gently pan-seared and simmered in a savory onion-soy glaze, it’s a staple in Japanese home kitchens and a classic example of yoshoku—Western-influenced Japanese cuisine. I usually enjoy it with warm rice or steamed vegetables, but it also pairs well with mashed potatoes for a comforting twist.

Why You’ll Love This Recipe

I love how this dish brings together simple ingredients to create something deeply comforting and flavorful. The mix of ground chicken and beef makes the patties juicy without being too heavy, while the sauce has a perfect balance of sweet, savory, and umami notes. It’s quick enough for a weeknight dinner but special enough for a cozy weekend meal. Plus, the texture of the panko-soaked patties is incredibly soft and satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Hamburg Steak:

250g (1/2 lb) ground chicken

250g (1/2 lb) ground beef

1/2 onion, finely chopped

1 egg

1/2 cup panko breadcrumbs

1/4 cup milk

1/2 tsp salt

1/2 tsp black pepper

1/4 tsp ground nutmeg

1 tbsp oil (for cooking)

For the Sauce:

1/2 onion, thinly sliced

3 tbsp ketchup

2 tbsp sauce

2 tbsp soy sauce

1 tbsp mirin

1/2 tbsp sugar

1/2 tbsp butter

2 tbsp water (adjust as needed)

Directions

I start by combining the panko breadcrumbs with milk in a small bowl and letting them soak while I prep the rest.

I sauté the finely chopped onion in a skillet with a bit of oil until it’s soft and translucent, then set it aside to cool.

In a large mixing bowl, I combine the ground chicken, ground beef, cooled onions, soaked panko, egg, salt, pepper, and nutmeg. I knead the mixture by hand until it becomes sticky and well-mixed.

I divide the mixture into four portions and shape them into oval patties, pressing the center slightly to ensure even cooking.

In a skillet over medium heat, I sear each patty for 2–3 minutes on each side until browned. Then, I cover the pan, reduce the heat to low, and let them cook for another 5–7 minutes until fully cooked through. I remove the patties and set them aside.

Using the same skillet, I melt the butter and sauté the sliced onion until soft.

I stir in the ketchup, sauce, soy sauce, mirin, sugar, and water, letting everything simmer for 2–3 minutes until the sauce thickens slightly.

Next I return the patties to the skillet, spoon the sauce over them, and let them simmer for one more minute to soak up the flavor.

I serve the hamburg steaks hot, alongside rice, steamed veggies, or mashed potatoes.

Servings and timing

This recipe makes 4 servings.

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Calories: Approximately 370 kcal per serving

Variations

When I want to switch things up, I like using only ground beef or ground pork instead of mixing meats. For a healthier version, I’ve tried using all ground chicken or even turkey, and it still turns out great. I sometimes mix finely grated carrots or mushrooms into the patties for added texture and nutrition. If I’m in the mood for a creamier sauce, I add a splash of cream or a spoonful of mayonnaise to the glaze.

Storage/Reheating

I store any leftover patties in an airtight container in the fridge for up to 3 days. To reheat, I place them in a skillet with a splash of water or extra sauce and cover with a lid to keep them moist while warming over low heat. Alternatively, I use the microwave on medium heat, covering the plate with a microwave-safe lid or wrap to prevent drying.

Related Recipes:

Japanese Christmas Cake (Strawberry Shortcake)

FAQs

How do I know when the patties are fully cooked?

I check by inserting a toothpick or skewer into the center of a patty. If the juices run clear and the inside is no longer pink, it’s done. You can also use a thermometer—aim for an internal temp of 165°F (74°C).

Can I make the patties ahead of time?

Yes, I often prepare the patties earlier in the day and keep them covered in the fridge until it’s time to cook. This makes dinner prep much quicker.

What can I use instead of mirin?

If I don’t have mirin, I mix a little rice vinegar with sugar (about 1 tbsp vinegar + 1 tsp sugar) as a substitute. It won’t taste exactly the same, but it works well in a pinch.

Is this dish freezer-friendly?

Definitely. I like to freeze cooked patties (with or without sauce) in freezer-safe bags. They reheat best in a covered skillet with some added water or sauce.

What’s the best side dish for Hambāgu?

I usually serve it with steamed rice and sautéed vegetables like broccoli or green beans. For a more Western-style meal, I go with mashed potatoes and a side salad.

Conclusion

Japanese Hamburg Steak is one of those dishes I return to again and again. It’s rich in flavor, easy to prepare, and endlessly comforting. Whether I serve it as a quick family dinner or part of a bento lunch, it never fails to satisfy. With its tender texture and savory glaze, it’s a perfect fusion of East and West that fits into any kitchen.

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