Hamburg Steak (Hambāgu)
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
233 kcal
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Course
Main Course
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Cuisine
Japanese-Western Fusion
Hamburg Steak (Hambāgu)
Description
This Hamburg Steak recipe starts by grating onion and cabbage, which are steamed with sake and salt to soften and reduce moisture. After steaming, the vegetables are cooled and combined with panko breadcrumbs, milk, mayonnaise, gelatin, black pepper, and nutmeg to form a panade, which is a binding ingredient that adds moisture and texture to the meat.
The panade is mixed evenly into lean ground beef, distributing the ingredients for a tender patty. The mixture is then shaped into steaks and cooked in vegetable oil until browned and cooked through. The prepared sauce features red wine, ketchup, oyster sauce, and Worcestershire sauce, which creates a savory and tangy complement to the meat, enhancing its umami flavors.
The resultant Hamburg Steak has a juicy texture with subtle vegetable flavors embedded, balanced by the seasoned sauce. This dish is typically served with steamed rice or vegetables, making it a filling and hearty meal.
Ingredients
for hamburg steak
- 150 grams onion
- 100 grams cabbage
- 3 tablespoons sake
- ½ teaspoon salt
- 30 grams panko (½ cup)
- 3 tablespoons milk
- 2 tablespoons mayonnaise
- 10 grams gelatin
- ¼ teaspoon black pepper
- ⅛ teaspoon nutmeg
- 500 grams ground beef lean
- 2 teaspoons vegetable oil
for hamburg steak sauce
- ¼ cup red wine
- 3 tablespoons ketchup
- 1 tablespoon oyster sauce
- 1 tablespoon Worcestershire sauce
Instructions
- Put a pan on a scale and use the large holes of a cheese grater to grate in 150 grams onion, and 100 grams cabbage.
- Stir in 3 tablespoons sake and ½ teaspoon salt, then cover the pan with a lid. Bring the vegetable mixture to a boil over high heat and then reduce the heat to low. Steam the vegetables for 5 minutes.
- When the vegetables are done steaming, open the lid and check to see if there’s any liquid pooling at the bottom of the pan. If there is, continue cooking with the lid off until the excess liquid is gone (but the veggies are still juicy).
- Once no liquid remains, transfer the vegetables to a bowl and let them cool to room temperature.
- Make the panade by adding 30 grams panko, 3 tablespoons milk, 2 tablespoons mayonnaise, 10 grams powdered gelatin, ¼ teaspoon black pepper, and ⅛ teaspoon nutmeg to the bowl with the vegetables and stir well until the ingredients are distributed evenly.
- Add 500 grams lean ground beef, and use chopsticks to marble the panade between the pieces of ground beef. The mixture should be crumbly.
- Divide the mixture into 6 even portions and shape the hamburg patties by tossing each portion between your hands with enough force to remove any air pockets in the mixture.
- Once the patty is smooth and free of creases, gently shape it into an oval between your hands. Repeat with the remaining meat mixture.
- Preheat a large non-stick frying pan over medium heat. Add the add 2 teaspoons vegetable oil to the pan and add the hamburg patties to the pan, leaving some space between each one (you may not be able to fit them all in the pan).
- Fry the meat patties until well browned on one side (about 3 minutes), then flip and brown on the other side (another 2 minutes).
- With a lid on standby, add ⅓ cup of water to the pan and quickly close the lid. Adjust the heat as needed to maintain a gentle stream of steam from the lid, and cook the patties for 5-6 minutes.
- When the hamburg steaks are done, transfer them to a plate.
- To make the hamburg steak sauce, add ¼ cup red wine to the pan and boil until it no longer smells like alcohol and it starts to thicken.
- Add 3 tablespoons ketchup, 1 tablespoon oyster sauce, and 1 tablespoon Worcestershire sauce, and boil the mixture while stirring until it forms a thick glossy sauce.
- Pour the sauce over the hamburg steaks and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 11g | 4% |
| Protein | 21g | 42% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 55mg | 18% |
| Sodium | 512mg | 21% |
| Potassium | 437mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 73IU | 1% |
| Vitamin C | 9mg | 10% |
| Calcium | 46mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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