Wafu Hambagu (Japanese Hamburger Steak)
Wafu Hambagu (Japanese Hamburger Steak)
Ingredients
For the Hamburger Patties
- 1 pound ground beef
- 1/2 pound ground pork
- 1 onion, small, finely chopped
- 2 tablespoons butter
- 2 eggs
- 1/3 cup panko breadcrumbs
- 1/4 cup milk
- to taste salt
- to taste pepper
For the Ponzu Butter Sauce
- 1 tablespoon sugar
- 1 tablespoon sake
- 1 tablespoon mirin
- 1 tablespoon soy sauce
- 3 tablespoons ponzu
- 1 tablespoon butter
For the Toppings
- as needed shiso leaves, fresh
- as needed daikon radish, grated (daikon oroshi)
Instructions
- 1
Melt 2 tablespoons of butter in a large pan over medium heat. Add the finely chopped small onion and sauté until it becomes softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 2
Transfer the sautéed onions from the pan to a large mixing bowl and allow them to cool completely. This step is crucial for the texture of the patties.
⏱️ 5 min
- 3
To the bowl with the cooled onions, add the 1 pound of ground beef, 1/2 pound of ground pork, 2 eggs, 1/3 cup of panko breadcrumbs, 1/4 cup of milk, and season generously with salt and pepper to taste.
⏱️ 3 min
- 4
Using your hands, thoroughly mix all the ingredients in the bowl until well combined. Be careful not to overmix, as this can make the patties tough.
⏱️ 3 min
- 5
Divide the mixture into 4 equal portions and form them into individual patties. Make a small indentation in the center of each patty with your thumb; this helps prevent them from bulging while cooking.
⏱️ 5 min
- 6
Heat the same pan (or a clean one) over medium-high heat. Place the formed patties into the hot pan and cook for 5-7 minutes per side, or until they are nicely browned on both sides and cooked through. The internal temperature should reach 160°F (71°C). Remove the cooked patties from the pan and set aside.
⏱️ 14 min
- 7
In the same pan (no need to clean it, the drippings add flavor), add 1 tablespoon of sugar, 1 tablespoon of sake, 1 tablespoon of mirin, 1 tablespoon of soy sauce, 3 tablespoons of ponzu, and 1 tablespoon of butter.
⏱️ 1 min
- 8
Heat the sauce mixture over medium heat, stirring constantly until the sugar and butter are fully dissolved and the sauce is heated through and slightly reduced, about 2-3 minutes.
⏱️ 3 min
- 9
To serve, place a cooked hamburger patty on a plate. Spoon a generous amount of the Ponzu Butter Sauce over the patty. Garnish with fresh shiso leaves and a mound of daikon oroshi (grated daikon radish). Serve immediately, typically with steamed rice, miso soup, and a side salad for a complete Japanese meal.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Wafu Hambagu (Japanese Hamburger Steak)
For the Hamburger Patties
- 1 pound ground beef
- 1/2 pound ground pork
- 1 onion, small, finely chopped
- 2 tablespoons butter
- 2 eggs
- 1/3 cup panko breadcrumbs
- 1/4 cup milk
- to taste salt
- to taste pepper
For the Ponzu Butter Sauce
- 1 tablespoon sugar
- 1 tablespoon sake
- 1 tablespoon mirin
- 1 tablespoon soy sauce
- 3 tablespoons ponzu
- 1 tablespoon butter
For the Toppings
- as needed shiso leaves, fresh
- as needed daikon radish, grated (daikon oroshi)
Instructions
- 1
Melt 2 tablespoons of butter in a large pan over medium heat. Add the finely chopped small onion and sauté until it becomes softened and translucent, about 5-7 minutes.
⏱️ 7 min - 2
Transfer the sautéed onions from the pan to a large mixing bowl and allow them to cool completely. This step is crucial for the texture of the patties.
⏱️ 5 min - 3
To the bowl with the cooled onions, add the 1 pound of ground beef, 1/2 pound of ground pork, 2 eggs, 1/3 cup of panko breadcrumbs, 1/4 cup of milk, and season generously with salt and pepper to taste.
⏱️ 3 min - 4
Using your hands, thoroughly mix all the ingredients in the bowl until well combined. Be careful not to overmix, as this can make the patties tough.
⏱️ 3 min - 5
Divide the mixture into 4 equal portions and form them into individual patties. Make a small indentation in the center of each patty with your thumb; this helps prevent them from bulging while cooking.
⏱️ 5 min - 6
Heat the same pan (or a clean one) over medium-high heat. Place the formed patties into the hot pan and cook for 5-7 minutes per side, or until they are nicely browned on both sides and cooked through. The internal temperature should reach 160°F (71°C). Remove the cooked patties from the pan and set aside.
⏱️ 14 min - 7
In the same pan (no need to clean it, the drippings add flavor), add 1 tablespoon of sugar, 1 tablespoon of sake, 1 tablespoon of mirin, 1 tablespoon of soy sauce, 3 tablespoons of ponzu, and 1 tablespoon of butter.
⏱️ 1 min - 8
Heat the sauce mixture over medium heat, stirring constantly until the sugar and butter are fully dissolved and the sauce is heated through and slightly reduced, about 2-3 minutes.
⏱️ 3 min - 9
To serve, place a cooked hamburger patty on a plate. Spoon a generous amount of the Ponzu Butter Sauce over the patty. Garnish with fresh shiso leaves and a mound of daikon oroshi (grated daikon radish). Serve immediately, typically with steamed rice, miso soup, and a side salad for a complete Japanese meal.
⏱️ 2 min