Japanese Hamburger Steak (JUICY)

Juicy, savory, tender beef patty stuffed with melting cheese inside, topped with red wine reduction steak sauce drizzled all over the hamburger steak.

You didn’t think I would not include one of the most ICONIC recipes, Japanese Hamburger Steak, in my Cooking Mama Series, did you? Japanese Hamburger Steak is the perfect weeknight dinner but also the perfect date night meal as well.

It is fancy, with accessible ingredients, and easy to make at home. Get ready to try this juicy and delicious Hamburger Steak that will melt in your mouth! 

Japanese Hamburger Steak is made out of simple and accessible ingredients that you can find at your local grocery stores.

All you need is beef, pork, panko, egg, milk, and onions. I like to use beef and pork (2:1) because it makes the patty more juicy and soft; however, if you don’t consume pork, you can use 100% beef.

Optional, but HIGHLY recommend; I LOVE to stuff mozzarella cheese on the inside as it adds another layer of richness to the dish. 

A few tips to make your Japanese Hamburger Steak EXTRA delicious.

First, make sure to take your time to saute the onions versus adding them in raw. Onions and beef are the perfect combinations made in heaven. By sauteing the onions; adds sweetness to the dish, which gives another layer of flavor.

Second, make sure to tightly pack the patty to remove any air bubbles. This step will prevent the beef from falling apart when you fry it.

Lastly, cook the red wine reduction sauce in the same pan, so you get all the juices from the patty. 

These Japanese Hamburger Steak pairs perfectly with rice, salad, or a side of grilled vegetables.

I enjoy making these steak patties for date night with a nice glass of red wine on the side. These patties also are perfect for meal prepping and lunch the next day as it is a good source of protein and pairs well with everything. It can last in the fridge for up to 4 days, and you can also freeze it for up to one month. 

Do you like my Cooking Mama Series? Here are more recipes inspired by Cooking Mama that you will LOVE: 

• Japanese Beef Curry (EXTRA SAVOURY)
• Potato Croquette – Korokke (Cheesy!)
• Caramel Custard Pudding – Purin (5 Ingredients!)
• Tonkatsu – Japanese Fried Pork Chops (CRISPY)

Ingredients 

• 1 lb of Ground Beef 
• 0.5 lb of Ground Pork 
• ¾ cup of Panko 
• 1 Large Onion (chopped) 
• Salt and Pepper (to taste) 
• 2 tbsp of Soy Sauce 
• 1 large Egg 
• 3 tbsp of Milk
• 1 cup of cheese (cut into cubes) 
• ¼ cup of Red Wine or Beef Stock 
• ¼ cup of Water 

For the Sauce 

• ½ cup of Red Wine 
• 2 tbsp of Unsalted Butter 
• 3 tbsp of Ketchup
• 4 tbsp of Worcestershire Sauce 

1. In a pan, add in chopped onion, drizzle in oil, and saute on medium heat for 4-5 minutes or until the onion is soft and slightly brown. 
2. In a large mixing bowl, add ground beef, ground pork, panko, egg, salt and pepper, soy sauce, milk, and saute onions. Knead and mix thoroughly until everything is combined. This process may take around 3-5 minutes to keep kneading until the meat becomes sticky. 
3. Form patty into your desire size; I recommend making eight patties. Using your hands, form the patty into a ball. Make a dent in the middle and add cheese cubes. Push it downwards and add more ground meat before tightly forming it into a ball.
4. Toss between two hands at least 5-10 times to push out all the air bubbles. Let it rest in the freezer for 10 minutes. I like to keep it as a ball as I find it is easier to move it to the pan later on before frying. 
5. Drizzle oil into a pan and turn the heat to medium-high. Once the pan is hot, add in the beef patties. Using your thumb, make a dent in the middle to prevent the meat from exploding. Let it cook for 3-4 minutes on each side.
6. Add in ¼ cup of Red Wine and ¼ cup of Water. Put the lid on and let it cook for 5 minutes. This steaming process makes the patty EXTRA juicy. 
7. After 5 minutes, remove the patty and set it aside. In the same pan, add in butter, red wine, ketchup, and Worcestershire sauce. Turn the heat to medium, and let it simmer for 1-2 minutes. 
8. Drizzle the sauce over the beef patty and serve rice, salad, mash potatoes, or grilled vegetables. Enjoy! 

Print

Japanese Hamburger Steak

Juicy, savory, tender beef patty stuffed with melting cheese inside, topped with red wine reduction steak sauce drizzled all over the hamburger steak. You didn’t think I would not include one of the most ICONIC recipes, Japanese Hamburger Steak, in my Cooking Mama Series, did you? Japanese Hamburger Steak is the perfect weeknight dinner but also the perfect date night meal as well. It is fancy, with accessible ingredients, and easy to make at home. Get ready to try this juicy and delicious Hamburger Steak that will melt in your mouth!

Prep Time15 mins

Active Time45 mins

Total Time1 hr

Course: Appetizer, Main Course, Side Dish, Snack

Cuisine: Asian, Japanese

Keyword: Easy, Easy Recipes, Japanese Food

Yield: 8 Patties

Materials

• 1 lb of Ground Beef
• 0.5 lb of Ground Pork
• ¾ cup of Panko
• 1 Large Onion chopped
• Salt and Pepper to taste
• 2 tbsp of Soy Sauce
• 1 large Egg
• 3 tbsp of Milk
• 1 cup of cheese cut into cubes
• ¼ cup of Red Wine or Beef Stock
• ¼ cup of Water
• For the Sauce
• ½ cup of Red Wine
• 2 tbsp of Unsalted Butter
• 3 tbsp of Ketchup
• 4 tbsp of Worcestershire Sauce

Instructions

• In a pan, add in chopped onion, drizzle in oil, and saute on medium heat for 4-5 minutes or until the onion is soft and slightly brown.
• In a large mixing bowl, add ground beef, ground pork, panko, egg, salt and pepper, soy sauce, milk, and saute onions. Knead and mix thoroughly until everything is combined. This process may take around 3-5 minutes to keep kneading until the meat becomes sticky.
• Form patty into your desire size; I recommend making eight patties. Using your hands, form the patty into a ball. Make a dent in the middle and add cheese cubes. Push it downwards and add more ground meat before tightly forming it into a ball. Toss between two hands at least 5-10 times to push out all the air bubbles. Let it rest in the freezer for 10 minutes. I like to keep it as a ball as I find it is easier to move it to the pan later on before frying.
  
• Drizzle oil into a pan and turn the heat to medium-high. Once the pan is hot, add in the beef patties. Using your thumb, make a dent in the middle to prevent the meat from exploding. Let it cook for 3-4 minutes on each side. Add in ¼ cup of Red Wine and ¼ cup of Water. Put the lid on and let it cook for 5 minutes. This steaming process makes the patty EXTRA juicy.
• After 5 minutes, remove the patty and set it aside. In the same pan, add in butter, red wine, ketchup, and Worcestershire sauce. Turn the heat to medium, and let it simmer for 1-2 minutes.
• Drizzle the sauce over the beef patty and serve rice, salad, mash potatoes, or grilled vegetables. Enjoy!

Video

Notes

It can last in the fridge for up to 4 days, and you can also freeze it for up to one month.