Hamburg Steak
A Japanese hamburger patty of beef and pork mixed with fried onion and panko, pan-fried for 20 minutes and served with a ketchup and Worcestershire sauce.
Photograph credit: Hamburg-Steak (image of Hamburg steak on Wikidata Q16983167) by MaedaAkihiko · CC BY-SA 4.0 · Wikimedia Commons · this resized copy is shared under the same licence
Build the Meal Around Hamburg Steak
- Steamed rice
- Buttered corn
- Shredded cabbage
- Fried egg
Sides from the same cuisine on this site: Nasu Dengaku.
How to Make Hamburg Steak
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Soften the onion in half the oil for 5 minutes. Cool. Soak the panko in the milk for 5 minutes.
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Mix the beef, pork, onion, panko mixture, egg, salt, nutmeg and pepper with your hand until sticky. Divide into 4 oval patties, slapping each between your palms.
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Heat the remaining oil in a frying pan. Fry the patties for 3 minutes on each side until browned.
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Add 60 ml water, cover and cook for 8 minutes until 74°C / 165°F in the centre. Lift out.
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Stir the ketchup, Worcestershire sauce, soy sauce and sugar into the pan and simmer for 1 minute. Spoon over the patties.
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Notes From the Method
Cool the cooked onion before mixing it in.
Make a shallow dent in the centre of each patty.
Check the middle is 74°C / 165°F before serving.
Ingredient Swaps
- Panko gives the crunchiest crust here, but ordinary dried breadcrumbs will still fry crisp if that's what's in the cupboard.
Storing and Reheating
Keeps for 3 days in the fridge. Freeze cooked for 2 months.
Hamburg Steak Nutrition
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published .
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