Without enough fat, the hamburger steak can be dry and tough. Using only pure beef results in a less flavorful and aromatic patty, so it's important to add fatty ground pork. For more details, visit: http://zezecook.com/3453/hanbagu/Zezecook's cooking video: https://bit.ly/2rEGayc

"HAMBAGU" is one of the most popular dishes in Japan. It's basically a hamburger without the bun. But "HAMBAGU" or the Japanese hamburger is tastier and juicier with a very soft texture.

This is a great example of Yoshoku (Japanese style western food). There are tons of variations of this recipe, but I chose one that wasn’t particularly fussy. These hamburger steaks and their sauce are both baked in the oven. Typically, Japanese hamburger steaks use a beef/pork ratio of 2:1 or 3:1. I had extra ground pork, so my hamburger steaks have a beef/pork ratio of 1:1. They turned out nice and juicy and made great leftovers!Recipe modified from Hot Sheet by Sanae Lemoine, as published in The Week#Asian #Dinner #Savory #ComfortFood

🍔The meat used as a filling in hamburgers is called 'hambagu' in Japan. 🍴It's eaten similarly to steak, but hambagu is made with ground meat, making it tender and smooth. 👅 There are many ways to make it, and this is one of the many recipes... but it's delicious and easy to make! 🍖

The mushroom sauce that I had at a restaurant was so delicious that I recreated it at home.Since the patties are rather large, shape them into flat barrel shapes. After browning both sides, steam the patties thoroughly over low heat to cook through. Recipe by Matsujun

I added lots of mushrooms to this basic hamburger recipe since it's fall, the season for mushrooms. It was intended for an adult palate, but my kids love this dish.When shaping the patties, don't make them too thin or press down with a spatula when cooking. It'll result in fluffy patties. Recipe by Chizu kicchen

This is my family's recipe for Japanese-style hamburger steaks. My family loves them.Stick a toothpick through the hamburger patty- it's done if the juices run clear . For 4 hamburgers. Recipe by Run mama

I love Bikkuri Donkey.By adding miso and mayonnaise, you can get that unique Bikkuri Donkey meat mixture. For the onions I didn't heat them, and minced them a little smaller than usual.Serve with Daikon Radish Salad with "Bikkuri" Mayonnaiseto really create the menu item. Recipe by papikun

This is based off a recipe I saw in a cookbook a long time ago! I've changed it a bit.-After steaming, if there's still some water left, wipe with something like a paper towel.-If you want a heartier dish, make with pork meat. Pork is also very delicious.-227 kcal per serving. Salt 1.4 g. Recipe by Chisora

I love "menchi katsu (breaded and deep-fried ground meat cutlet or croquette)" with horseradish, so I decided to try it out in hamburger steaks.Knead the mixture really well! Recipe by guroatmark

This is a way to use up leftover okara! I made a Japanese okara hamburger steak.You can use vinegar soy sauce instead of ponzu for a refreshing taste.If you don't have grated daikon radish, you can use shiso leaves or ginger!If you shape it into a small patty, it's great for your bento! Recipe by Nokosandon

These are hybrid hamburger steaks. The truth is, I just wanted to use up some hijiki seaweed...You can use more hijiki seaweed than listed, if you like. It's fine to modify the amount of hijiki according to your family preference. For 3 people. Recipe by Maetomo