Hambagu (Japanese-Style Hamburger with Tangy Sauce)
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Unrated
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 Servings
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Course
Main Course
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Cuisine
Japanese
Hambagu (Japanese-Style Hamburger with Tangy Sauce)
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A recipe for Hambagu (Japanese-Style Hamburger with Tangy Sauce). Seasoned beef patties are simmered in a teriyaki-based sauce.
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Ingredients
Tare no Teriyaki (Teriyaki Sauce), Makes 1 1/2 cups, only need 1 cup:
- 1/2 cup soy sauce Japanese
- 1/2 cup mirin sweet rice wine
- 1/2 cup sake Japanese rice wine
- 1/2 cup granulated sugar
- 1/4 cup yellow onion roughly chopped
- 5 thin round slices ginger peeled
- 2 garlic smashed and peeled, medium cloves
Hambagu:
- 1 tablespoon butter unsalted
- 1 yellow onion very finely diced, medium
- 1/2 cup panko breadcrumbs
- 1/4 cup milk whole, plus 2 tablespoons
- 1 pound ground beef preferably 80% lean
- 1 teaspoon kosher salt
- 1/2 teaspoon nutmeg freshly grated
- white pepper to taste
- 1 egg large
- 1 tablespoon vegetable oil plus extra for your hands
- 1 cup teriyaki sauce
- 1/4 cup ketchup
- 2 teaspoons Dijon mustard
Instructions
To make the teriyaki sauce:
- Combine the ingredients in a small pot, bring to a boil over high heat, and reduce the heat to maintain a gentle simmer.
- Cook for about 8 minutes so the aromatics have a chance to infuse their flavor into the liquid. Strain, discarding the solids.
- The sauce keeps in an airtight container in the fridge for up to 2 weeks.
To make the Hambagu:
- Heat a medium skillet over medium-high heat, add the butter, and let it melt.
- Add the onion and cook, stirring frequently, until the onion is translucent and light brown at the edges, about 8 minutes. Let the onions cool.
- Meanwhile, combine the panko and milk in a medium bowl, stir to moisten the crumbs, and let it sit for 5 minutes or so.
- Add the onions, panko mixture, beef, salt, nutmeg, and white pepper to the bowl with the panko mixture and mix firmly with your hands until the ingredients are well distributed and the mixture is slightly sticky to the touch, about 1 minute.
- Add the egg and mix again, about 30 seconds more.
- Using lightly oiled hands, grab about a quarter of the meat mixture and firmly toss it back and forth between your hands for about 1 minute, or 30 seconds if you’re quick. (The goal—unlike that of most Western hamburger makers—is to get rid of most of the air hiding out in the patties.)
- Form 4 patties of more or less equal size (about 4 1/2 inches in diameter and 1/2 inch thick). Use your fingers to make a gently sloping dent in the center of each patty; this way, they won’t puff too much during cooking.
- Heat the oil in a large skillet over medium-high heat until it begins to smoke.
- Add the patties, leaving a little space between each one, and cook until the undersides are deep golden brown, 2 to 3 minutes.
- Lower the heat to medium, flip over the patties, and cook until the undersides are browned, about 3 minutes more.
- Meanwhile, stir together the teriyaki sauce, ketchup, and mustard in a small bowl and add the mixture to the skillet. Let the sauce come to a gentle simmer and cook, flipping the patties occasionally, until they are cooked to medium or medium well, 3 to 5 minutes.
- Serve right away.
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