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
200g medium ground beef (80/20)
1/2 tsp salt
pinch black pepper
20g breadcrumbs
20ml milk
pinch nutmeg
1 egg
5ml Worcestershire

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. Mix until everything is super moistened.

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 solidified 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. Press downward in the center of each patty to allow for 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:

125ml red wine (non alcoholic: 115ml beef broth + 10 ml balsamic vinegar)
20g ketchup
20ml oyster sauce
15 ml Worcestershire sauce
10g brown sugar
125ml beef broth
pinch baking soda
10g unsalted butter

Add the red wine (or subbed beef broth) 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 ketchup, oyster sauce, worcestershire and brown sugar, give it a whisk to combine. Add the beef broth. Bring it to a simmer and let it reduce slightly. About 3-5 minutes. Add the pinch of baking soda and pad of butter to finish. Stir to combine.

Pass the demiglace through a small strainer (optional) and into a measuring cup for serving.