Japanese Raw Onion Hambagu Steak with Red Wine Reduction

Hambagu is a Japanese dish that sits somewhere between a hamburger and a meatloaf. The idea behind it is actually older than the modern hamburger, it’s really a variation on the Salisbury steak that made its way to Japan through England or the United States, originally known there as “German Steak”. It eventually became a staple at Western style restaurants in Japan, and over time that’s how we got to today’s version, the hamburger steak or Hambagu Steak, usually served with a demi-glace, a meat sauce, a tomato sauce, or some variation of the three… its interesting that i never saw it server with a Japanese curry sauce (thats a super popular sauce in Japan), but I’m sure some places serve it as well ;D

And well… of course there are plenty of variations. The classic one is mixing ground beef with ground pork, some recipes call for onions that have already been sautéed while others use them raw, some cooks add milk, ricotta-style cheese, or other liquids, and it’s traditional to use panko (Japanese breadcrumbs, which are quite different from regular breadcrumbs) though regular breadcrumbs will work just fine here too (I’ve tried). You’ll notice the difference with panko breadcrumbs mostly if you’re breading something to fry, but mixed into the meat like this, you won’t really tell the difference.

It’s also worth knowing that Hambagu is usually shaped bigger than a normal burger patty, around 200g (7oz), in an oval shape that’s a bit wider and about twice as thick as your average hamburger, but that’s mostly a matter of presentation than being mandatory! So, let’s get to the recipe.

Japanese Raw Onion Hambagu Steak with Red Wine Reduction

Servings: 4
Time: 1hr
Difficulty: Normal
Rating: ★★★★★
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This is a variation on the classic Japanese hambagu, just instead of cooking the red onions, these ones are raw and instead of the more typical pork and beef mix, i used just ground beef, with a red wine reduction. It sounds fancy and a little complicated, but it's actually a really easy, quick dish, and it's absolutely delicious.

Ingredients

Onion – 1/2 (Approx. 150g)
Ground Beef – 400g
Egg – 1
Milk – 2 Tablespoons
Panko – 30g (or Breadcrumbs)
Sunflower Oil – 1 Tablespoon
Nutmeg – A Pinch
Pepper – A Pinch
Salt – A Pinch
Red Wine – 3 Tablespoons
Water – 3 Tablespoons
Ketchup – 3 Tablespoons
Butter – 1 Tablespoon
Worcestershire Sauce – 3 Tablespoons (or Tonkatsu Sauce)

Directions

Start by finely chopping an onion (if you prefer a sweeter flavor, quickly sauté the onion until translucent), place it in a bowl along with the ground meat, egg, panko breadcrumbs, milk, and a pinch of pepper, nutmeg, and salt.
Mix everything well, but be careful not to overwork the meat. Then, take large portions of the mixture and shape them into about four patties, place them on a plate lined with plastic wrap and refrigerate for about 30 minutes.

Next, add a drizzle of cooking oil (or olive oil, if you prefer) to the pan and fry the patties. Since they are large, it is often a good idea to press down on the center of the patty to prevent it from puffing up, fry both sides until golden brown, then remove from the pan.
Prepare the sauce in the same pan, add the butter and let it melt over low heat, then add the wine followed by the water, ketchup, and Worcestershire sauce. Let it cook, skimming off any foam from the surface to keep the sauce clear, and allow it to simmer and thicken to your liking. Finally, taste adjust the seasonings and serve the sauce over or alongside the patties, enjoy!

Notes & Tips: I also whipped up a quick sauce using equal parts mayonnaise and yellow mustard with a few chopped pickles mixed in, you can serve either sauce, or both.

Don’t skip the chill time in the fridge, it helps the patties hold their shape once they hit the hot pan and keeps them from falling apart.

Pressing a dimple into the center of each patty before frying really does prevent that annoying dome shape, its a classic technique for hamburgers, don’t skip this step on thicker patties.

If your ground beef is very lean, consider mixing in a bit of ground pork for extra juiciness, a common variation in Japan.

Deglaze the pan well when making the sauce, all those browned bits left over from frying the patties add a ton of flavor to the reduction.

If you don’t have red wine on hand, a splash of mirin or even a dry sherry can work in a pinch, though the flavor will be a little different.

Leftover patties freeze well, uncooked, shaped, and wrapped individually. Just thaw in the fridge overnight before frying.

Rice, mashed potatoes, or a simple side salad all pair nicely if you don’t have leftover pasta on hand like the original author did.

This recipe for Japanese Raw Onion Hambagu Steak with Red Wine Reduction was originally created on BakeAfter.com. Esta receita de Hambagu Hambúrguer Japonês foi publicada em português no Iguaria.com.