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Japanese Hamburger Steak

A juicy, tender meat patty smothered in a rich and savoury sauce. This Japanese hamburger steak is simple to make at home. Once you try it, you will never think of a meat patty the same way again.
Prep Time45 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Japanese
Servings: 8

Ingredients

  • 650 g minced beef
  • 250 g minced pork
  • 20 g butter
  • 1 onion finely chopped
  • 70 g panko or bread crumbs
  • 150 ml milk
  • 1 tsp ground black pepper
  • 1 tsp smoked sweet paprika non-spicy
  • 1 tsp Cajun spice
  • ½ tsp smoked salt or regular salt
  • 2 eggs approx 63g each

Instructions

Prepare the patty mixture

  • In a pan over low heat, melt the butter and cook the chopped onion until golden brown. Remove from heat and set aside to cool completely.
  • In a small bowl, combine the panko and milk. Mix well until it forms a paste.
  • In a large bowl, combine the minced beef, minced pork, cooled onion, panko paste, eggs, and all the seasoning.
  • Mix well by hand until the mixture turns pale in colour and becomes sticky.
  • Divide the mixture into 8 equal portions.
  • Toss each patty back and forth between your hands about 20 times to release air pockets. This creates a denser and juicier patty.
  • Refrigerate until ready to cook. Remove from the fridge at least 30 minutes before cooking to allow the patties to come to room temperature.

Cooking — Oven baked

  • Preheat the oven to 200°C.
  • Create a shallow indent in the centre of each patty. This helps the patty cook evenly and hold its shape.
  • Bake the patties for approximately 20-25 minutes. This method requires minimal washing up.
  • Insert a skewer into the centre of the patty to test for doneness. If the juices run clear, it is ready.
  • For a smoky finish, torch the surface of each oven-baked patty before serving. If you do not have a kitchen torch, use the oven grill function and grill the patties for the last 5 minutes until the surface is nicely browned.

Cooking — Pan sear

  • Create a shallow indent in the centre of each patty. This helps the patty cook evenly and hold its shape.
  • Heat a pan over medium heat. Sear one side of the patty for about 3 minutes until golden brown, then turn over and sear the other side for another 3 minutes.
  • Add 3 tbsp of water, reduce the heat to low, and cover the pan. Let the patties steam cook for another 5 to 7 minutes, depending on the thickness.
  • Insert a skewer into the centre of the patty to test for doneness. If the juices run clear, it is ready.

Notes

  1. Panko and milk paste: This step is essential and should not be skipped. The panko and milk mixture locks in moisture and prevents the meat from shrinking and toughening during cooking. It is what gives this hamburger steak its signature juicy and tender texture.
  2. Tossing the patty: Tossing the patty back and forth between your hands releases air pockets trapped in the meat, resulting in a denser and more evenly textured patty.
  3. The indent: Creating a shallow indent in the centre of each patty before cooking helps it cook evenly and prevents it from puffing up in the middle. This ensures the patty holds its shape beautifully.
  4. Make ahead: The patty mixture can be prepared ahead of time and kept refrigerated overnight. This actually improves the flavour as the seasoning has more time to meld together.