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hambagu recipe card


  • Author: Funky Asian Kitchen
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main
  • Cuisine: Japanese



For Burgers:

  • 2 ½ Tablespoons unsalted butter, divided
  • ½ large onion, finely minced
  • ½ lb ground beef
  • ½ lb ground pork
  • 2 garlic cloves, minced
  • ¼ cup panko breadcrumbs
  • 3 Tablespoons half and half or milk
  • 1 egg
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 Tablespoon neutral oil
  • ¼ large onion, thinly sliced
  • 1 package shimeji mushrooms


  • 8 ounces beef stock
  • ¼ cup red wine
  • ¼ cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar


  1. Make the sauce: Put the beef stock, red wine, ketchup, worcestershire sauce, oyster sauce, and sugar together in a large cup and stir until the sugar is dissolved. Set aside.
  2. Place a pan over medium high heat. Let it heat up for a couple minutes and then add 1 ½ tablespoons of butter and the onion. Sauté for about 4-5 minutes until translucent. Set aside to cool down (I usually spread the onions out in a bowl and then stick the bowl in the fridge to speed things up). 
  3. In a mixing bowl, add the ground beef and pork, cooked cooled onion, garlic, panko, half and half, egg, salt, nutmeg, and fresh ground black pepper. Mix thoroughly and then knead for 1-2 minutes with clean hands until the mixture is well combined and sticky.
  4. Divide the mixture into quarters and scoop out one section. Make a ball with the meat.
  5. Throw the ball from one hand to the other 4-5 times so that the air inside the ground meat mixture is removed. (Doing this releases the air trapped inside the meat and will keep the patties from cracking or bursting.)
  6. Then split the ball in half and shape the balls into flat oval shapes about 1 inch thick. Repeat with the remaining meat mixture so you have 8 patties.
  7. Refrigerate the patties for 30 minutes so the meat rests and the fat solidifies.
  8. Heat a large 12″ skillet over medium high heat for several minutes. Add the oil and swirl the skillet around to spread the oil.
  9. Place the 8 patties in the skillet. Press the center of the oval gently with 2 fingers to make an indentation (the center bulges up while cooking and the indentation will help keep the patty shape attractive). 
  10. Cook for about 2-3 minutes until the bottom of the hambagu steak is browned. Then turn it over using a spatula, and cook for another 2-3 minutes. Transfer to a plate.
  11. Trim the bottom 1/2 inch of the shimeji mushrooms and break apart into small little bunches.
  12. Using the same skillet (do not wipe or wash it out), melt the remaining 1 tablespoon of butter in the frying pan over medium high heat. Add the sliced onions and sauté for a couple of minutes until the onions become transparent.
  13. Add the shimeji mushrooms and sauté for another 2 minutes until the mushrooms are softened.
  14. Add the sauce to the skillet, scrape and mix well using a wooden spoon or spatula and bring the sauce to a simmer over high heat.
  15. Reduce the heat to medium and place the hambagu steaks back into the skillet with any juices that have collected on the plate.
  16. Cook for 10-12 minutes, turning the hambagu steaks over gently a couple of times through the cooking time. Transfer the patties to a serving platter, then raise the heat to medium high, and continue cooking the sauce until it is reduced and thickened with a gravy consistency, about 3-5 minutes. 
  17. Pour the sauce over the steaks and serve with your choice of vegetables, rice, salad, or miso soup. Serve immediately.