History of Hamburg Steak
If Hambagu sounds a bit like Hamburger, that's because they both evolved from a common ancestor. The name “Hambāgu” (pronounced hahm-bah-goo) is a transliteration of the German city of Hamburg, a port, through which many Northern European emigrants passed through. In the mid 19th century the influx of Germans prompted restaurants in New York to start selling a "Hamburg-style Steak." In the US this later branched off into Salisbury Steak, which is served with gravy, and the world-famous Hamburger, which we all know is served in a bun.
So when did Hamburg Steak come to Japan? When it came in, and who brought it in is a mystery, but one clue lies in the name used for early versions of this dish: German Steak (ジャーマンステーキ). Since a German would likely have called it a "Deutsches Steak" my guess is that it either came through the US or England after the Meiji Restoration (1868).
This milestone in Japanese history marked the restoration of the practical rule to a young Emperor Meiji and the end of its isolationist foreign policy. In addition to an influx of foreigners (and with them foods), attitudes about eating meat began to change, and western-style meat dishes became more popular, particularly in urban areas. With the introduction of mechanical farm equipment in the early 20th century, cattle started losing their place as workers on farms and increasingly found themselves on the menu.
Until the 1950's Hambagu was mainly limited to western-style restaurants called Yōshokuyasan (洋食屋さん), but the maturation of food processing technologies expanded the reach of this high-end favorite into ordinary households, cementing its place as a staple of Japanese home cooking.
How to Make Hambagu
Being a staple of home cooking means that Hambagu is very easy to make, and the relatively small form-factor makes it cook much faster than a meatloaf without having to use the oven. Although the process is simple, there are a few key ingredients and techniques that make the difference between a tender, juicy flavor-bomb and pasty, dry hockey puck.
The Meat
In Japan, a blend of ground pork and beef is often used because beef is costly in Japan. Although less expensive than whole cuts, ground beef can still cost more than $14 per pound. Pork, on the other hand, comes in at a more affordable $4 per pound. That's why most supermarkets sell aibiki (合い挽き) which means "mixed mince."
Premium restaurant-style Hamburg Steaks are almost always made with 100% ground beef. For me, Hambagu is about big beefy flavor, which is why I'll splurge and make all beef patties. Luckily for those of you in other countries, it's also an economical variety of meat.
When choosing your ground beef, be sure to get one that's not too lean, you also don't want one that's too fatty. I usually like to go with hamburger meat that has about 20% fat for a rich, flavorful Hamburg Steak that's not overwhelmingly fatty.
The Aromatics
The traditional method of making Hambagu is to add sauteed onions to the meat mixture for flavor. In addition to onions, I also like adding just a bit of garlic.
In past iterations of this recipe, I had you caramelize half of the onions and adding the other half raw, but lately, I've been using a much simpler method of preparing the aromatics that still tastes great. Instead of caramelizing the onions (which takes about 15-20 minutes), I pop them in the microwave for about 4 minutes. This gets them tender and sweet, and you'll still get some caramelization when you pan sear the patties. I also have a great method for chopping onions here.
Dairy
Italian meatball recipes often call for adding ricotta cheese. Likewise, American meatloaf and many Japanese Hamburg Steak recipes call for adding milk or cream to the mixture. While it may sound odd to add dairy to meat, these ingredients add liquid and fat to the meat mixture making them juicier and more flavorful.
In my testing, I've found that adding a small amount of soft tofu (the silken kind) to the mixture helps keep the patties moist without adding very much fat. If you’re worried about them tasting like tofu, fear not, you can feed these to a tofu hater, and as long as they don’t see the carton in the trash they’ll have no idea they were eating bean curd!
Breadcrumbs
The breadcrumbs serve two purposes. The first is that they make for a great sponge, absorbing all the meat juices, so they don't leak out of the patties and into your pan. Then, when you bite into your Hambagu, the breadcrumbs release their reservoir of beef juices into your mouth. The second benefit is that juice-saturated breadcrumbs are tender and won't get hard when cooked. The proteins in meat, on the other hand, will seize up, expelling their liquid and making the meat hard. Since the breadcrumbs are there to soak them up, this keeps the Hamburg Steak tender as well.
As for the type of breadcrumbs, I like using Panko, Japanese-style breadcrumbs that are ground a bit more coarsely allowing them to soak up juices a little better than western-style breadcrumbs. If you do end up using Western-style breadcrumbs, be sure to use the weight measure (or reduce the amount if you use a volumetric one such as cups).
The Sauce
In fancy restaurants, they make a demi-glace based sauce that includes a reduction of beef stock and red wine. Although this style of sauce is loaded with umami, it's a lot of work, and to be honest, I like the balancing sweet and tangy flavor of a homestyle sauce for hamburg steak.
I've found a good middle ground by using an uncoated pan to sear the patties. This allows the juices escaping from the meat, to caramelize on the bottom of the pan, forming a nice thick layer of fond. The red wine that gets added for steaming deglazes the pan, releasing all that beefy goodness into the sauce.
Ketchup, chunou sauce and oyster sauce are the other ingredients I use to finish off the sauce. I know some elitist food snobs may thumb their noses at the idea of adding ketchup, but it has the perfect mix of sweet, tangy and savory flavors for this sauce and saves the trouble of recreating this taste from tomato paste, vinegar, and brown sugar.
Chunou sauce is a Japanese fruit-based sauce that's similar to tonkatsu sauce with a sweet and tangy flavor that's mildly spiced with cloves, cinnamon, and allspice. It's like a sweeter thicker Worcestershire sauce, which is why you can substitute a 50:50 mixture of Worcestershire and ketchup in its place if you can't find it near you.
As for the oyster sauce, this is an addition I made to amp up the umami. Together with the caramelized beef juices on the bottom of the pan, it quickly creates the kind of depth and umami that usually takes hours of reduction to achieve. The result is a robustly flavorful sauce that's brimming with umami and maintains a delicate balance between savory, sweet and tangy that's a perfect compliment to the rich Hamburg Steaks.
Serving Suggestions
If you want to do it Japanese style, you've gotta serve Hambagu with rice, but I also love Hambagu on a bed of creamy mashed potatoes. For a fun take on an American-style hamburger try serving these on a bun.
I know this recipe makes a lot, but don't be afraid of making a big batch so that you have leftovers. They can be reheated gently without drying them out, and they're also delicious at room temperature, which is probably why Hamburg Steak is one of the most popular bento items in Japan.
📖 Recipe
Equipment
Units
Ingredients
For patty
- 200 grams onion (finely diced)
- 4 grams garlic (finely minced)
- 700 grams ground beef
- 140 grams soft tofu
- 50 grams panko (~1 cup)
- 1 large egg
- 2 tablespoons oyster sauce
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground black pepper
- 2 teaspoons vegetable oil
For sauce
- ½ cup dry red wine
- ⅓ cup ketchup
- 3 tablespoon chunou sauce (or a 50:50 mix of Worcestershire:ketchup)
- 1 tablespoon oyster sauce
Instructions
- Put the chopped onions and garlic into a microwave-safe bowl and cover with a lid or plastic wrap. Microwave the onions at 800 watts for 4 minutes. They should end up soft and be just starting to brown. Leave the onions covered and allow them to cool down enough to handle.
- When the onions have cooled a bit, add the beef, tofu, panko, egg, oyster sauce, nutmeg, and black pepper. Put some food-safe gloves on and knead the mixture together until it is uniform in color and texture.
- Make eight oval patties about 1-inch thick, by tossing the meat back and forth between two cupped hands. This removes any air pockets that will cause your Hamburg Steak to fall apart when you cook it. If you're making the patties ahead of time, or plan to freeze them, be sure to place the patties on a layer of parchment paper. Otherwise, you can form them and put them straight into the pan.
- Add the vegetable oil to a large pan with a lid and heat over medium heat until hot. You'll get more flavor in your sauce if you use an uncoated pan, however, it will make it harder to flip without breaking them, chose your pan carefully.
- Add the patties to the pan without overcrowding it. I usually do this in 2 batches of 4. Fry them on use side until they've formed a dark brown crust.
- When they've browned on one side, use a spatula to flip them over carefully and brown the other side. The patties should be well browned on both sides, but they don't need to be cooked through all the way since we're going to steam them. Transfer them to a plate.
- Once you've fried all the patties, drain off any excess oil with a paper towel, being careful to leave the caramelized beef juices on the bottom of the pan. Put all eight patties back into the pan and then add the wine and cover with a lid. Steam these for 2-3 minutes.
- Remove the lid and transfer your hambagu back onto a plate. Add the ketchup, oyster sauce, and chunou sauce and stir briskly to emulsify the sauce.
- Once the sauce is nice and thick, add the patties back in one at a time, rolling each one around to glaze it with the sauce.
Kalyn says
Very interesting post, and this sounds delicious.
the indolent cook says
That is a great mix of ingredients - and with that sauce... the patties look luscious!
the indolent cook says
That is a great mix of ingredients - and with that sauce... the patties look luscious!
Dsfkj says
Hi! Thanks so much for posting this recipe! I can't wait to make it. I don't use wine though-- is there any substitute for it in this recipe?
Dsfkj says
Hi! Thanks so much for posting this recipe! I can't wait to make it. I don't use wine though-- is there any substitute for it in this recipe?
Marc Matsumoto says
You could substitute beef stock.
Janie says
what can I use other than demi-glaze? Or would ready made demi-glaze be okay?
dvuitexas says
thanks for posting. Love your bog !
Jessen says
Great Idea! I've recently made a chinese meatloaf, but this Rocks too!
dvuitexas says
thanks for posting. Love your bog !
angela says
This in a bento box comes as a surprise to me. You have made the American Hamburg steak look sexy. That's not easy.
PolaM says
I love this burgers! They must be super flavourful!
Marc Matsumoto says
Ready made is fine, but just make sure it's actually Demi glace ( there are lots of fakes ). Demi-glace Gold is the type I usually use.
angela says
This in a bento box comes as a surprise to me. You have made the American Hamburg steak look sexy. That's not easy.
Marilia says
These make me nostalgic... Koreans make these for lunch too!
Jeff @ Cheeseburger says
This hambagu recipe looks very lucios!
Jenny Hartin says
Looks delicious!
dvuitexas says
what is Demi-glace ? I realy do not know. thanks
Marc Matsumoto says
It's a concentrated veal based sauce https://en.wikipedia.org/wiki/Demi_glace
Sarwat abbasi says
an easy recipe to follow 🙂
christina says
yummy i want to make it ^_^
Ima Cherie says
Hi Mark merci beacoup for the recipe 🙂
the best beef burger ever 🙂
Ima Cherie says
Hi Mark merci beacoup for the recipe 🙂
the best beef burger ever 🙂
Sinwithne says
My son made these and they were the best hamburgers I ever ate. Yummy, so moist.
Sinwithne says
My son made these and they were the best hamburgers I ever ate. Yummy, so moist.
lilly says
My local grocers only has medium firm and hard tofu, no soft is there anything else i can use w/o traveling and hour just to get tofu?
Marc Matsumoto says
Hi lilly, you can use medium firm. Otherwise fresh ricotta cheese will also work.
Marilia says
how would you suggest i keep the patties from falling apart in the pan?
Marc Matsumoto says
They need to be well browned on one side before you try to flip them otherwise they may fall apart. If you're having trouble with sticking, then try using a non-stick pan. Otherwise, it's just a matter of being careful as you flip. I hope that helps.
Paul D. says
Hello Marc,
Any suggestions on how to modify this for a curry sauce instead. I have ideas, but I really like your recipe. I've been very bummed since they closed a local Japanese curry house that had a hambagu in curry dish that I loved.
Marc Matsumoto says
Hi Paul, thanks for the note! You could make my Japanese curry and pour it over the hamburg instead of the sauce: https://norecipes.com/blog/karei-raisu-japanese-curry-rice/
Audrey says
Hi Marc,
Are u using curly parsley?
Audrey says
Hi Marc,
Are u using curly parsley?
Marc Matsumoto says
For this recipe it doesn't matter. I usually prefer flat leaf, but on this particular day my grocery store was out of flat-leaf, so I used curly.
Marilia says
I cooked this last night, and this recipe is just superb and simple to follow! Thank you very much!
Carla says
I made these the other night. The only differences I did were as follows: I DID NOT add the silken tofu, oyster sauce, tonkatsu sauce,or the demi-galze. I DID make a homemade gravy to pour over them and still used my homemade gravy in the same ways that the demi glaze was to be used. These are now a repeat meal in my household. So darn good! Just thinking about them I want them now!
Sarah says
Oh my goodness, this is wonderful! I can't stop eating it...help!!
Holly in Japan says
I made these exactly as the recipe calls for using the worcestershire option and opting out on the demi-glace. It was awesome! I am an American living in Japan, and these are just as good as the restaurants. Thanks for the delicious recipe!
JT says
can i use egg tofu(the kind in the plastic tubes) instead of silken tofu?
Marc Matsumoto says
HI JT, to be honest I'm not sure. If it has egg in it, it will probably curdle if exposed to high heat, so I'd be concerned it will change the texture. That said, I've never tried it so if you feel daring, give it a shot and let us know how it goes.
jami says
I am a little confused, do you stuff the patty?
Katharine says
Can I leave out the Panko? Will they fall apart if I do?
Marc Matsumoto says
Hi Katharine, the panko is there for two reasons. The first is that the bread soaks up the juices coming out of the meat, keeping it moist (rather than having it leach out onto the pan). The second is that is keeps the patties tender (because bread is more tender than cooked meat). It is not a binder and leaving it out will not make your patties fall apart (though it will have the problems listed above). To help with the moisture loss, you could add some potato starch to the mixture. This will thicken the liquid coming from the meat and make it harder for it to leave the patty. As for tenderness, you could increase the amount of soft tofu you add.
Michael Jacobs says
This is now my go to recipe for Hamburg. My wife who is Japanese loves it. I usually double the recipe and leave out the demi-glase. Thanks!
Marc Matsumoto says
Thanks Michael, glad to hear you guys enjoy it!
—
Sent from Mailbox
chi says
what if my store only carries firm tofu?
Marc Matsumoto says
Hi Chi, firm tofu has a much lower moisture content and firmer texture than soft and won't dissolve into the meat as well (you'll see bits of tofu in the mixture). If you can try looking in other stores, it would be best to find it somewhere, but if you absolutely can't find it, using firm tofu won't ruin the dish.
Rudy says
This is great! Thanks for the recipe!
charlier says
Hi Mark!
Hoping you are fine. Wish I had of been your guest at Noma. Although I would have to admit I wouldn't have been able to eat the dish with the ants.
These hambagu look so good.
I have been searching for a meatloaf recipe that I would like (hate the stuff).
I just may make up this recipe and put it in a bread pan and bake it like you would a meatloaf.
I'll also try them as burgers.
Thanks for this recipe. You won me over with "tender and moist".
Have a Joyful Day :~D
Charlie
charlier says
For ingredients that are hard to get, try amazon.
Charlie
Marc Matsumoto says
Hi Charlie, I'm not usually a huge meatloaf fan either, but if moist and tender is what you're looking for, try my meatloaf recipe https://norecipes.com/recipe/best-meatloaf-recipe/
These Hambāgu are moist and tender, but not as tender as my meatloaf since they need to retain their shape in the pan. The meatloaf on the other hand just needs to be firm to not flow all over the pan, so it's going to be more tender.
Alex says
No, all these ingredients are part of the patty.
Alex says
I'm going to be making this recipe for the third time. I was thinking of baking or broiling them in a glass pan instead of on the stovetop. Is there any reason that I shouldn't?
Alex says
I don't know if this would work, but you might try putting it in a food processor or blender with a small amount of water and pulsing it a few times. The tofu has to be broken up anyway. Just don't go overboard and liquify it.
Marc Matsumoto says
Hi Alex, I'll often do this when I'm cooking a large quantity. It works pretty well with the only drawback being that the shape tends to get more bun like when you do it this way.
Alex says
I tried this with a large pan full, the flavor turned out the same, but like you said, some of them ended up bun-like. I cooked a small batch using ground pork and a chicken demiglace for a person who doesn't eat beef, that one turned out too.
AnnieB says
This recipe is really amazing, I have been making this many times now and it's delicious! I think using tonkatsu give the sauce a little more oomph than Worceistershire sauce, but it is a little harder to find. I had to go to a Japanese market to find it, but totally worth the trip!
I do have a question: Can I make the sauce before hand and put it in the fridge for later use? Or will that diminish the flavors/texture?
Thank you so much for this recipe again!
Marc Matsumoto says
Hi Annie, so glad to hear you've been enjoying it! You could make the sauce ahead of time, but the problem is that the sauce get's its flavor from the brown fond the patties leave behind in the pan, so it's not going to taste as good unless you make the patties ahead of time as well, which you could certainly do. This isn't one of those dishes that gets better with time, so it tastes best when freshly made, but I often like having leftovers the next day in sandwiches, so there's certainly nothing wrong with preparing it ahead of time and reheating.
Ryan Smithyman says
tried it couple days ago and loved it, i did change tofu for ground pork and was juicy and tender, left over uncooked meat was used next day for meatballs in a tomato sauce. great recipe thank you marc
Marc Matsumoto says
Hi Ryan, I'm glad to hear you enjoyed it! If you get a chance, give it a try with the tofu. I promise it doesn't make it taste like tofu and it makes the patties melt-in-your-mouth tender. You can also use ricotta to achieve a similar effect if you're allergic to soy.
Vinny says
Marc youre a genius. This was amazing and definitely a keeper. Thanks for sharing
Rachel Page says
I made this tonight and served it with a side of mashed potatoes. It was just great!
Aulia Syifa Rodhiya says
Hello Marc,
I'm very interested in this and thinking of making it to my whole family 😀
But according to our belief, we cannot eat anything with wine or any alcoholic drink in it. Is there anything you'd recommend to substitute the wine?
I think people with kids will appreciate it too. Thank you 🙂
lisa korney says
A bit of balsamic vinegar would have the sweet tang and flavor ... use less than the wine, maybe try one spoonful
Marc Matsumoto says
Hi Aulia, you can substitute beef stock or water. As for people with kids, the alcohol burns off during cooking, so it is safe for kids to eat.
JoJo McColley says
Would it be dreadful if I used brown gravy instead of the wine sauce? Trying to get my dad to try different things slowly lol
Marc Matsumoto says
Hi Jojo, not at all, a brown gravy would make it more like salisbury steak (which isn't a bad thing at all).
Liam Toye says
You mis-transliterated "burger" and you also spelled "german" wrong
Kat C says
Mine fell apart 🙁 but tasted great.
Marc Matsumoto says
Hi Kat, sorry to hear yours fell apart. They are a bit difficult to handle when raw and require a delicate touch. You could also try browning them in the oven, so you don't need to flip them over until they're cooked through.
Giftz says
Non alcoholic replacement for wine?
Marc Matsumoto says
Hi Giftz, you can use something like tomato juice which will both be a source of liquid and flavor. As you might imagine it's not going to taste exactly the same, but that's the tradeoff you'll need to make.
Emily K says
Hi
I saved this recipe many years ago. I never printed it out just always came back to your website. I noticed the website changed the recipe. Can you tell me if the ingredients were changed as well? Thank you!
Marc Matsumoto says
Hi Emily, yes there were some minor changes, mainly to simplify the recipe a bit and to make a bit more sauce. If you want the original please email me via the contact form and I'll send you a copy.
Umar says
Hi, is there a non-alcoholic substitute for the red wine I could possibly use?
Marc Matsumoto says
Hi Umar, the alcohol in the wine evaporates as you reduce the sauce, but you could use some kind of stock, or water to deglaze the pan instead of wine. It's obviously not going to taste the same, but it should still be tasty
Kelvin says
This is a great recipe! Perfect for those looking to meal prep and make a batch. They're very tender with the tofu - they can be hard to handle as a result but that's the tradeoff with this texture. I'd suggest using an enameled dutch oven to get a balance of caramelization and fond at the bottom of the pot without it sticking too much. Thanks for the recipe Marc!
Marc Matsumoto says
Hi Kelvin, I'm glad to hear you enjoyed this! Yes, the mixture does tend to be a little soft, but as you mentioned this is you get the tender texture once they're cooked. Great idea using enameled cast iron. That will definitely give you more fond, but the pan needs to be very hot to prevent sticking, so I usually recommend most people use non-stick to be on the safe side.
Cindy says
I made this today, and it was delicious! Thank you very much for the recipe! I substituted ground-up soybeans that I had leftover from making soymilk (okara) for the tofu and it worked very well. I appreciate the weight measures very much. I didn't have red wine, so I substituted beef broth mixed with a little mirin and it was quite tasty.
PS-- I have tried several of your other recipes, all with great success. 🙂
Marc Matsumoto says
Hi Cindy, I'm so glad to hear you enjoyed this. Great idea using okra, it adds a bunch of fiber to the patties too! Also good idea subbing beef broth and mirin, I bet it tasted great! Thank so much for taking the time to leave a comment.
Destiny J says
What if you can't get tofu? 1. My local store seems to always be out of stock. 2. I'm actually allergic to tofu (I would use tofu in the others for the rest of the family) I'm just not sure if it can be omitted without compromising the integrity of the food.
Marc Matsumoto says
Hi Destiny, the tofu is added to keep the patties tender, but you can substitute it with ricotta. I also have a version of this made with cream cheese here: https://norecipes.com/hamburger-steak-teriyaki/
Colette says
I have seen other recepies that use ground pork instead of tofu.
Clara says
This looks amazing, can't wait to try it! Any suggestions on substitutes for oyster sauce for those with shellfish allergies?
Marc Matsumoto says
Hi Clara, you can halve the amount and use soy sauce instead. I hope you enjoy it!
Agnes says
I really appreciated reading the history and background of it! Also found it helpful that you mentioned that it could be used with all beef instead of part pork as I only have ground beef in my fridge. That’s very pricey in Japan - here in Canada beef is often on sale for 5$ a pound! But that explains the extreme demands and waste of the slaughter industry - it’s own topic.
Marc Matsumoto says
Hi Agnes, I'm glad to hear you enjoyed learning about the background of this dish. Having context always helps me better understand the foods I cook, which is why I try that pass that information on. I hope you're having a wonderful holiday season!