Japanese Hambagu with Demi-Glace Sauce

A classic Japanese comfort food - juicy hamburger steaks served with a rich and savory demi-glace sauce.

Prep Time

20 minutes

Total Time

55 minutes

Calories

785 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.91/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Dinner

Cuisine:

American•Japanese

Main Ingredient:

Beef•Pork

Mood:

Comfort Food

Ingredients

Servings

500gGround Beef(Ideally a mix of lean and fat for best flavor and texture)

£4.00

200gGround Pork(Adds richness and moisture)

£1.50

0.5Onion(Finely chopped)

£0.30

0.5cupPanko Breadcrumbs

£0.40

0.3cupMilk

£0.10

1Egg(Lightly beaten)

£0.25

0.3tspNutmeg(Ground nutmeg)

£0.15

1tspSalt

£0.01

0.5tspBlack Pepper(Freshly ground)

£0.05

2tbspVegetable Oil(For searing)

£0.05

1jarDemi-Glace Sauce(Store-bought or homemade. About 300-400g)

£3.00

0.3cupRed Wine(Optional, for enriching the sauce)

£0.50

1tbspButter(For adding shine to the sauce)

£0.15

200gMushrooms(Sliced, such as button or shiitake (Optional for sauce))

£1.00

2tbspHeavy Cream(Optional, for a richer sauce)

£0.20

Total Cost

£11.66

£2.91 per serving

Instructions

1.
Soak panko breadcrumbs in milk for 5 minutes to soften.
2.
In a large bowl, combine ground beef, ground pork, chopped onion, soaked panko mixture, egg, nutmeg, salt, and pepper. Mix gently but thoroughly with your hands until well combined. Avoid overmixing.
3.
Divide the mixture into 4 equal portions and shape each portion into a thick, oval-shaped patty. Gently pat the patties to remove air bubbles.
4.
Heat vegetable oil in a large skillet over medium-high heat. Sear the hambagu patties on both sides until browned, about 3-4 minutes per side. Don't cook through completely at this stage.
5.
Reduce heat to medium-low, cover the skillet, and cook for another 10-15 minutes, or until the hambagu are cooked through. An instant-read thermometer inserted into the center should read 160°F (71°C).
6.
While the hambagu are cooking, prepare the demi-glace sauce. In a saucepan, heat the demi-glace sauce over medium heat. If adding mushrooms, saute them in a separate pan until softened, then add to the demi-glace.
7.
If using, add red wine to the sauce and let it simmer for a few minutes to reduce slightly. Stir in butter and heavy cream (if using) for added richness and shine.
8.
To serve, place a hambagu patty on a plate and generously spoon the demi-glace sauce over the top. Serve immediately with steamed rice, mashed potatoes, or a side salad.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (350g)

785 kcal / 3284 kJ

Carbs

25g

10% of RDA

Fat

55g

79% of RDA

Protein

47g

94% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

9 g

10% of RDA

Sodium

1000 mg

43% of RDA

Saturated Fat

24 g

120% of RDA

Chef's Tips

For a richer flavor, use a combination of ground beef and pork.

Don't overmix the meat mixture, as this can result in tough hambagu.

To prevent the hambagu from sticking to your hands, lightly dampen them with water before shaping the patties.

For a classic Japanese touch, garnish with a fried egg and a side of steamed vegetables.

If you don't have demi-glace sauce, you can make a simple brown sauce using beef broth, soy sauce, and Worcestershire sauce.

Cooking Equipment

Large Bowl

Skillet

Saucepan

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...