Hambāgu Burger

Hambāgu Burger1

No, I didn’t make a spelling mistake. It is “Hambāgu”. Hambāgu is Japanese hamburger steak. It is like a Salisbury steak, but Hambāgu has onion and garlic mixed in with the meat. And the most special part has to be the tangy and sweet red wine sauce. Last year, I tried Nami’s (Just One Cookbook) Hambāgu recipe. Bryan and I absolutely love it, especially that sauce. One day, when we were enjoying burgers for dinner, Bryan said, “Nomm… This is good, but I think it will be even better with the Hambāgu’s sauce.” I can’t agree more. That is how this recipe came together.

For this Hambāgu burger, I used a mild cheese, Provolone, so it won’t be overpowering. The beef patty was juicy and moist. The buns were toasted and slightly sweet, which pair so well with that tangy red wine glaze. Everything came together nicely. It was a great burger! We served the burgers along with the Portobello mushroom fries. It was a satisfying meal. Hope you will try this burger, but don’t forget the napkins. It can get messy!

Hambāgu Burger2

Hambāgu Burger (Adapted from Bobby Flay and Just One Cookbook)

2 servings

Ingredients:

–   2 King’s Hawaiian hamburger buns or brioche buns

–   12 ounces ground beef (about 80% lean)

–   ¾ tablespoon vegetable oil

–   2 slices Provolone cheese

–   ½ cup spring mix greens

–   salt

–   ground black pepper

Glaze:

–   1 tablespoon unsalted butter

–   3 tablespoons red wine

–   3 tablespoons water

–   3 tablespoon ketchup

–   3 tablespoon Worcestershire sauce

Directions:

  1. Divide the meat into 2 portions and make each portion into a ¾-inch thick patty. With your thumb, make a deep depression in the center of each patty. Season the patties generously with salt and pepper.
  2. In a small saucepan over medium heat, add the glaze ingredients. Bring to a boil and reduce to a simmer, stirring occasionally. Cook until the mixture turns into a thick glaze. Set aside.
  3. Meanwhile, in a large pan over high heat, toast burger buns until golden brown. Transfer the buns to serving plates. Turn the heat up to high and add the oil. Add the patties and cook until charred on the first side, about 4 minutes. Turn the patties over and continue to cook for another 4 minutes for medium rare. Add the cheese on the patties. Cover with a lid and cook until the cheese is melted, about 1 minute. Remove from heat.
  4. To assembly the burger, brush the glaze on the inside of both buns. Turn the patties upside down and place on the bottom buns. Brush a good amount of glaze on the patties. Top with a bunch of spring mix greens and finish with the top buns. Serve immediately.

Tips:

  1. Use burger buns that are slightly sweet, like King’s Hawaiian and brioche.
  2. Putting a depression in the beef patty will prevent the meat from puffing up during cooking.

Source: Read & Read

This post was added to Easy to Cook Meals blog. Please join us in Cunning Ladies’ Friday Party.

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18 thoughts on “Hambāgu Burger

  1. Bryan and Mr. Mochi would get along great; Mr. Mochi loves hambagu and burgers in general. His favorite is hambagu curry rice. I don’t know if he’s actually ever had it with the traditional sauce, because he’s so obsessed with it with curry. I need to remedy this and make him try it with the demi-glace. He is constantly begging me to make hambagu for my blog so he can eat it more often, I just havent (I’m not a big fan of meat).

    • I bet they would! I don’t think I have ever combined both hambagu and curry. I made them separately. I am curious what the hambagu would be like with curry. But yea, the hambagu sauce can be made in less than 5 mins. Maybe you can make the sauce on the side to let Mr. Mochi try along with the hambagu curry rice. 😀

  2. This looks so cool (I love Nami’s site, too!)…I didn’t realize they were called hambagu…learn something everyday! That sauce/glaze really looks and sounds so yummy!

    • Yes, Nami’s blog is amazing. I also learn the name “hambagu” from Nami. Her hambagu recipe is really delicious.
      The glaze gave this burger a little tanginess, which helped to cut the fattiness from the meat. 🙂

    • Thank you so much, Nami! I didn’t know there is something like that at MOS burger. We didn’t get to try MOS burger this time after all. Hopefully next time.

  3. I once had coby beef which is japanese i think… so if this is anywhere as good… I’M there with bells on!!! thanks for sharing. looks fab x

    • Thanks, Trisha! Yea, Kobe beef is from Japan. It is fatty and melted in your mouth. Amazing stuff! Even though this burger wasn’t make with kobe beef, it was still juicy and tasty, especially with that Japanese tangy sauce. Hope you will have a chance to try it. 🙂

  4. Wow, this burger looks delicious and super flavorful – this would not last long at our house – my husband would polish this off in no time:)

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