I added ketchup to my soy sauce-mirin onion sauce. I wanted to give it a western twist so that it would go better with these cheese-filled burgers.It easier to wrap up the cheese if the hamburger mix is on the firm side. It also prevents them from breaking apart when grilled. Recipe by Chobikoro

I wanted to have some hamburger steaks even when I am strapped on time.The simmering time will vary depending on how hot the heat is, so please adjust accordingly.I chopped the onions up using a food processor.I simmered these uncovered, but if you won't be by the stove while it simmers, then simmer it while covered with a drop lid. Recipe by LeoRyu

I wanted to make it easy for those times when you're really busy, so I didn't sauté the onions first, or soak the breadcrumbs - I just mixed everything together. Usually you put in milk, but water and sake work well in this recipe. Hamburger steaks made carefully are delicious of course, but if you're covering them will lots of sauce, this recipe is just fine.These are rather soft hamburger steaks, since they have lots of onion and breadcrumbs in them. If you cover them with a lid while cooking they will plump up but the meat juices will leak out, so I cook them without a lid. Check for doneness by looking at them from the sides. This method is foolproof, since the parts that have changed color are cooked through. Recipe by Heartful Kitchen Rei

I made these at my husband's request!I froze the remaining 3 hamburger patties (I recommend freezing them after cooking). There's lots of sauce, so you can cook all the patties together with no problem. For 2 people. Recipe by peeweemie

I thought up this hamburger with an elegant steak sauce that's neither Japanese-style or demi-glacé.Be careful not to burn the sauce when simmering it. It'll make the flavor bitter.These hamburger steaks don't use caramelized onions, so they're a bit healthier than your usual kind.Mixing in rice grains will make them even plumper. Recipe by Mashumaro candy

I like tomatoes and wanted to serve hamburger steak with tomatoes, and so I combined the two.Use any vegetables you like. This time, I didn't cook the onions beforehand, and just minced and added them raw. Recipe by Yukijirushi

My mother, a chef, taught me this recipe.Feel free to adjust the ingredients to your liking.Be careful not to burn the brown sauce while cooking. Cook it until it has developed a pleasant aroma.The wine, seasonings, spices, and juice from the hamburger patties will turn into a delicious demi-glace sauce. For 4 patties, 130-140g each. Recipe by Mugitarou

It's been my dream to make this since high school. I've tested this out over 30 times. This recipe is the result of consulting with other Hokkaido COOKPAD members, "Mazou" and "Junkmaster" (again?!).The key is to use some of the juices from grilling the hamburgers. Recipe by Ginnane

Quick go-to if you need a fast dinner

I love beef tongue with leek-salt sauce! I used inexpensive mixed ground meat to make hamburgers using that type of sauce.If you are cooking these at a table on a griddle, make them thin and press down hard on them with a spatula, and also make them bite size. Enjoy with a squeeze of lemon on so that they taste like beef tongue.Microwaved onions won't cool down immediately, so if you complete step 1 before everything else, your workflow will go smoothly.I wanted to have the feeling of eating "meat!" so I didn't add any fillers or binders such as bread crumbs or egg. Recipe by putimiko

The sauce here has proved rich and flavourful, the whisky adding a smoky note. The sauce should probably work just as well for steaks and roasts too.

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