Basic Hamburger Steak

Kids' favorite hamburger steak. For plump hamburger patties, form them softly and steam while frying.

Basic Hamburger Steak
Photographed by Manao Okamoto

Recipe by
Makiko Oda







Calorie count is per serving.
Does not include time for allowing the raw burger to rest in the fridge

Ingredients (Serves 2)

  • [Hamburger]

    • 200 g mixed ground meat
    • 1/2 onion (small)
    • 100 ml panko
    • 1 egg
    • 1/3 tbsp salt
  • Vegetable oil, as needed
  • [Sauce]

    • 4 tbsp milk
    • 2 tbsp chuno (medium-thick) sauce
    • 2 tbsp ketchup
    • 1 tsp miso
  • Watercress for garnish



Mince the onion. Put all the [hamburger] ingredients in a bowl and knead thoroughly until homogenous and sticky. Rub a little vegetable oil between your palms, divide and shape the raw [hamburger] into two equal balls. Toss the ball back and forth between your hands to slap it and eliminate any air pockets. Form into an oval shape. Place on a tray and refrigerate for half an hour to remove all air pockets.


Warm 1 tablespoon of vegetable oil in a frying pan over medium heat. Place the [hamburger] patties in the frying pan, making a slight indentation in the center of each, and fry for 3-4 minutes. When brown, turn over and cover with a lid. Reduce the heat to low and bake the patties thoroughly for around 7 minutes. Test the patties with a bamboo skewer. If the juice is clear, then they're done. Remove and plate.


Lightly wipe the pan with a paper towel, add all the [sauce] ingredients and place over medium heat. When the sauce starts to bubble, pour it over the hamburger steaks. Garnish with watercress.