Hambagu Steak
Juicy Japanese-style minced beef patties, seared and simmered in a glossy ketchup and Worcestershire sauce. A comforting weeknight dinner that goes well with plain rice.
Published 1 Oct 2026Tested by Hina Ikram
Ingredients
Equipment: Large lidded frying pan, mixing bowl, small frying pan, meat thermometer (optional)
Method
Heat 1 tbsp oil in a small pan over medium heat. Cook the chopped onion, stirring often, until soft and lightly golden. Spread it on a plate to cool completely.
Stir the panko and milk together in a large bowl and leave for a few minutes until the crumbs are soft and damp.
Add the beef, cooled onion, egg, salt, pepper and nutmeg to the bowl. Mix with your hand for about 1 minute, just until the mixture turns sticky and holds together.
Divide into 4 equal portions. Toss each one between your palms several times to push out air, then shape into an oval about 2 cm thick. Press a shallow dimple into the centre of each. Chill for 10 minutes.
Heat 1 tbsp oil in the large frying pan over medium-high heat. Sear the patties for 3 minutes, until the underside is deep brown, then flip.
Brown the second side for 1 minute. Lower the heat to low, add 3 tbsp of water to the pan, cover and steam for 8 minutes, until the centre reaches 71°C and the juices run clear. Move the patties to a plate.
In the same pan over medium heat, cook the mushrooms for 3 minutes until they soften. Add the ketchup, Worcestershire sauce, soy sauce, sugar and 150 ml water, and stir up the browned bits from the pan.
Simmer the sauce for 3 to 4 minutes until it thickens slightly and coats the back of a spoon. Stir in the butter until it melts.
Return the patties and any resting juices to the pan. Spoon the sauce over for 1 minute to warm them through, then serve at once with rice.
Cooking tips
- Keep the beef cold and handle it briefly. Warm hands and overmixing give dense, rubbery patties.
- Cool the cooked onion fully before mixing, or it will warm the fat in the meat and make the patties fall apart.
- The centre dimple stops the patties from puffing up into a dome as they cook.
- For a richer sauce, use beef mince with about 15 to 20 percent fat.
Substitutions
- No panko: use fresh white breadcrumbs or finely crushed plain crackers.
- No Worcestershire sauce: use 1 tbsp extra soy sauce plus 1 tsp lemon juice and a little extra sugar.
- Use half beef and half chicken mince for a lighter patty, cooking until the centre reaches 74°C.
- Swap button mushrooms for sliced onion or leave them out.
Serve with
"Serve with steamed rice, blanched broccoli, glazed carrots and a small shredded cabbage salad. A fried egg on top is a popular addition."
Storage
"Refrigerate the patties and sauce in an airtight container for up to 3 days. Cooked patties freeze well for up to 2 months."
Reheating
"Warm the patties gently in a covered pan with the sauce and a splash of water over low heat for 5 to 8 minutes, until hot all the way through. Thaw frozen patties in the fridge overnight first."
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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