Japanese Hambagu Steak

It’s the steak we all deserve.

Not Wagyu. But Hambagu.

A close relative to the Salisbury a a distant to that of a AAA sirloin. But I’m not complaining. There’s enough flavour an juiciness here that I’m not missing out on anything.

This ground beef and pork patty is one of the best pieces of meat you can shove in your pie hole. And it’s much more cost effective than any cuts of beef mentioned above.

The patty is packed with sauteed onions, breadcrumbs, and an egg to provide flavour help it retain all its moisture.

But the sauce. Don’t get me started on the sauce. I’m a fan. Number 1 some might say.
Is it the ketchup addict in me talking? Who’s to say there isn’t some truth in that. This shortcut version of a demiglace is the perfect addition to pour over your picture perfect Hambagu Steak.

Without further adieu; the recipe.

Recipe

Makes 2 Hambagu Patties

Hambagu Patties:

1/2 white onion, finely diced
120g medium ground beef (80/20)
100g medium ground pork
1/2 tsp salt
pinch black pepper
20g breadcrumbs
20ml milk
pinch nutmeg
1 egg

In a large skillet, add 1 tbsp neutral oil. Add your finely diced onions and sautee until translucent. Add them to a medium bowl and allow them to cool.

In the same bowl, add the remaining patty ingredients. Use your hands (you can wear a glove) to mix together fully.

Divide the ground meat mixture into 2 portions. Shape into balls.

Throw the patty back and forth (quite aggressively!) between each hand to flatten it out and allow any trapped air-bubbles inside to pop. Shape into an oval and place on a tray lined with parchment paper. Repeat with remaining patty.

Refrigerate patties for 30 minutes or until the fat has slightly solidifed and they are easier to handle.

Once the 30 minutes has passed, add 2 tbsp of oil to your skillet and place over medium heat. Once the pan is hot, add your patties. Use the back of a spoon to create an indent in the center, this prevents the patty from puffing up too much and allowing an even sear!
Sear for 3 mins. Flip. Sear on opposite aide for another 2-3 mins.

Flip the Patties once more before adding 1/4 cup of water to the pan. Turn the heat to low, cover with a lid and let them steam for 5-6 more minutes depending on how thick they are.

Remove from the skillet and set aside while you made the demiglace.

Quick Demiglace:

1/2 cup beef stock
45g ketchup
2 tbsp oyster sauce
2 tbsp worchestershire sauce
1 tbsp brown sugar

Add the stock to the pan you cooked the patties in (temp on medium low). Using a spatula, scrape the frond off the bottom of the pan. Add remaining sauce ingredients and give it a whisk to combine. Bring it to a simmer and let it reduce slightly. About 3-5 minutes. Pass the demiglace through a small strainer (optional) and into a measuring cup for serving.