Hi there! I’m Cassandre, and today on Caramel Loafing, we’re making one of Japan’s most beloved and juiciest yoshoku-style dishes: Japanese Hamburger Steak with Worcestershire Red Wine Sauce (ハンバーグ / Hambagu).
Hambagu, or Japanese hamburger steak, is a nostalgic favorite among home cooks and children across Japan. Unlike Western-style patties that use only ground beef, Hambagu combines both ground beef and ground pork, resulting in a more balanced and tender bite. It may look like a long list of ingredients, but trust me—it’s a quick 30-minute recipe, perfect for weeknight dinners!
Most recipes call for either raw or lightly sautéed onions, but here’s our secret: we caramelize two-thirds of the onions until golden brown for rich umami, and leave the remaining one-third raw for extra texture and brightness. This layered flavor technique truly elevates the meat mixture—you’ve got to try it!
We used a British brand of Worcestershire sauce from a department store grocery section—somewhat similar to balsamic vinegar but with a deeper, spiced aroma. When simmered with ketchup, mustard, and red wine, it transforms into a savory-sweet glaze that pairs perfectly with the hamburger steak. Don’t skip the sauce—it’s the best part!
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Japanese Hamburger Steak Recipe (Hambagu ハンバーグ)
Ingredients
Yields: 2–4 servings
☞ For the Patties
- Ground beef – 100g (3.5 oz)
- Ground pork – 100g (3.5 oz)
- Onion – 1/2 medium
- Egg – 1 large
- Salt – 1 tsp
- Black pepper – 1 tsp
- Japanese panko breadcrumbs – 15g (0.5 oz)
- Milk – 24g (0.85 oz)
☞ Worcestershire Red Wine Sauce
- Ketchup – 55g (2 oz or about 4 tbsp)
- Worcestershire sauce – 34g (1.2 oz or about 4 tbsp)
- Yellow mustard – 1 tsp
- Water – 50ml (3.4 tbsp)
- Red wine – 70ml (4.7 tbsp)
Instructions
- Finely dice 1/2 an onion. Divide into two bowls—⅔ and ⅓.
- Sauté the larger portion (⅔) in a bit of oil until golden and fragrant. Let cool completely.
- Soak the breadcrumbs in milk and mix well.
- In a mixing bowl, combine ground beef and pork, soaked breadcrumbs, salt, and pepper. Mix with your hands until just combined.
- Add both the sautéed and raw onions along with the egg. Mix gently, then knead clockwise until the mixture becomes sticky and cohesive.
- Lightly oil your hands. Divide the meat into two portions and shape into oval patties. Lightly toss each patty between your palms to release excess air.
- Heat a skillet with olive oil and gently place the patties in. Gently press a shallow indentation in the center of each patty to help them cook evenly.
- Cook for 5 minutes on one side. Flip and cook for another 1.5 minutes. Pour in the red wine to deglaze the pan, then add 50ml (3.4 tbsp) of water. Cover and steam over medium-low heat for 6–8 minutes.
- To check for doneness, insert a skewer into the center—if the juices run clear, it’s ready.
- In the same pan, add Worcestershire sauce, ketchup, mustard, and a pinch of sugar. Simmer over low heat until slightly thickened, then turn off the heat.
- Generously spoon the sauce over the hamburger steaks. Serve as-is with steamed vegetables on the side, or top with a mound of grated daikon and a splash of soy sauce for a Japanese-style finish.
Watch the full step-by-step video here: Japanese Hamburger Steak
Japanese Hamburger Steak FAQ & Troubleshooting Guide
Japanese hamburger steak—also known as hambāgu—is a classic comfort food, especially popular with families. Known for its crispy seared crust and tender, juicy center, it’s a crowd-pleaser for both kids and adults. While the recipe isn’t complicated, there are a few common pitfalls, like falling apart during cooking, undercooked centers, or dry results. This FAQ rounds up the most frequently asked questions to help you master this dish like a pro and enjoy restaurant-quality results at home!
Do I have to use red wine in the sauce? What if I don’t have any? How much sugar should I use?
Red wine adds depth and complexity to the sauce and helps create a glossy, rich texture. That said, it’s totally fine to skip it if you don’t have any. You can still achieve a delicious flavor using a simple mix of ketchup, mustard, and Worcestershire sauce. As for the sweetness, start with 1 teaspoon of sugar and adjust to taste from there.
What can I use if I can’t find Worcestershire sauce?
If Worcestershire sauce is hard to find, a good alternative is mixing black vinegar (like Chinese-style Chinkiang vinegar), a bit of sugar, and soy sauce to mimic the sweet-sour flavor. You can also use Japanese Chūnō sauce (a medium-thick brown sauce often served with tonkatsu). It’s not exactly the same but still delicious in its own way!
Why does my hamburger steak fall apart when cooking?
This usually happens when the ground meat mixture hasn’t developed enough stickiness, or when the ratio of breadcrumbs and egg is off. After adding beaten egg and milk-soaked breadcrumbs, be sure to knead the meat until it becomes tacky and elastic. Lightly oil your hands when shaping, and give the patties a few gentle tosses back and forth to help firm them up. If they still feel too soft, refrigerate them for about 10 minutes or mix in a bit more breadcrumbs before cooking.
Why does the patty crack or stick to the pan halfway through cooking?
The key is a hot pan and hot oil. If you add the patties before the oil is hot, they’ll stick. Let the oil heat up first, then gently place the patties in the pan. If the patty slides easily with a spatula, it’s ready to flip. If it sticks, don’t force it—just wait a little until the bottom naturally releases. When flipping, use a spoon or spatula to lift from the edge for more control.
The outside is golden brown but the inside is still raw—what should I do?
This usually means the heat was too high. First, sear both sides over medium-high heat to lock in the shape, then reduce to medium-low and continue cooking slowly. After adding red wine and water to the pan, cover it with a lid to trap steam and cook through evenly. You can check doneness by inserting a skewer—if clear juices come out, it’s done!
My hamburger steak turned out dry—how can I make it juicier?
The secret lies in sautéed onions and milk-soaked breadcrumbs, which help retain moisture. Also, don’t press the patties too tightly when shaping. Make a small dent in the center to help them cook evenly and trap juices. Be careful not to overcook—once the juices run clear, it’s ready to serve.
Can I make Japanese hamburger steaks ahead and freeze them?
Yes, absolutely! The seasoned meat mixture can be refrigerated for up to a day to let the flavors meld. You can also shape the patties, wrap them in plastic wrap, and freeze—they’ll keep for about 2 weeks. Just thaw before cooking. The sauce can also be made in advance and stored in the fridge for a few days. It’s super convenient!
What sides go well with Japanese hamburger steak besides rice?
White rice is the classic choice, but there are plenty of great sides to pair with hambāgu. Try it with buttered corn, mixed vegetables, mashed potatoes, steamed broccoli, or asparagus. For a refreshing twist, serve it with grated daikon radish (daikon oroshi), chopped scallions, and a splash of soy sauce for a light, Japanese-style version!