Served with a red wine reduction sauce, this homemade Japanese hamburger steak (Hambagu) is incredibly juicy and melts in your mouth!

RECIPE starts ▶ 00:40

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INGREDIENTS (Please check the website for detailed info)

* For the Hambagu Patties
½ onion (5 oz or 142 g)
1 Tbsp neutral-flavored oil (vegetable, canola, etc)
¾ lb ground beef & pork combination (12 oz or 340 g; The good ratio for hambagu is 3 (beef) : 1 (pork). You can make hambagu with 100% beef; however, it will not be as juicy and tender as combined meat)
½ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)
freshly ground black pepper
½ tsp nutmeg
⅓ cup panko (Japanese breadcrumbs) (20 g)
2 Tbsp milk
1 large egg

* For Cooking Hambagu
1 Tbsp neutral-flavored oil (vegetable, canola, etc)
3 Tbsp red wine (for steaming)

* For the Sauce
1 Tbsp unsalted butter
3 Tbsp ketchup (Adjust the amount - some ketchup is sweeter than others)
3 Tbsp tonkatsu sauce (Sub: You can use Worcestershire sauce. However, you have to add sugar to balance out the sourness as Tonkatsu sauce is sweeter than Worcestershire sauce. You can also make Homemade Tonkatsu Sauce.)
3 Tbsp red wine
3 Tbsp water

INSTRUCTIONS with step-by-step pics ▶ http://bit.ly/HamburgerSteak

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How to Make Hambagu (Japanese Hamburger Steak) (Recipe) ハンバーグの作り方 (レシピ)