Hamburger Steak With Demi Glace Sauce

Japanese-style Hamburger Steak (Hambagu) with Demi-Glace Sauce

What kind of dish is Hambagu demi-glace sauce??

This dish features a juicy, oven-baked hamburger steak smothered in rich Heinz Demi-Glace Sauce.

The secret to the flavor is the Heinz sauce, a long-time favorite in Japan since 1970. It offers a deep, complex umami from slow-simmered beef and the natural sweetness of roasted vegetables. By adding a splash of red wine, the sauce gains a sophisticated acidity that perfectly complements the succulent meat.

While many pan-fry their patties, I prefer the oven. This method is stress-free since there’s no need to flip them, and it keeps the patties perfectly intact. It’s also healthier, as excess fat drips away onto the baking sheet. Plus, it’s incredibly efficient, freeing you up to prepare side dishes while the oven does the work.

For the meat, I use a 7:3 beef-to-pork ratio for the ideal balance of flavor and lightness. I also mix in sautéed onions to ensure a delicate, melt-in-your-mouth texture.

Why Drizzle Heavy Cream?

Adding heavy cream is more than just a garnish; it offers significant benefits for both the flavor and the presentation of your dish. Here are the three main reasons:

1. Mellows and Balances the Flavor
   Since demi-glace sauce is a highly concentrated reduction of beef and vegetable essence, it can sometimes have sharp salty, bitter, or acidic notes. The fat in the heavy cream wraps around these sharp edges, creating a smooth and mellow mouthfeel. This makes the sauce much more approachable and palatable, especially for children or those who find intense sauces a bit too heavy.
2. Enhances Richness and Depth
   The dairy fat in heavy cream adds a luxurious richness to the sauce. When the acidity of the red wine meets the creaminess of the milk fat, it creates a multi-layered depth. This simple step instantly upgrades the flavor from a “home-cooked meal” to “authentic restaurant quality.”
3. Creates a Stunning Visual Contrast
   The contrast between the deep, dark brown of the demi-glace and the pure white curves of the cream is incredibly appetizing.

Enhancing “Sizzle” & Freshness: The white accents on top of the glossy sauce make the dish look more vibrant and decadent.

A Professional Finish: A simple drizzle at the end gives the impression of a “carefully crafted dish,” making it look like it was prepared by a professional chef.

My “Hambagu Love”

I’m absolutely obsessed with “Hambagu” (Japanese hamburger steaks)! I could honestly talk about them forever.

The best part is how versatile they are—you can customize them to fit any mood. When I want something light, I go for grated daikon radish with a citrusy soy sauce. For that nostalgic, home-cooked vibe, a simple mix of Worcestershire sauce and ketchup is hard to beat. And if I’m craving something rich, melted cheese and tomato sauce are the way to go.

I also love experimenting with healthier versions by mixing in tofu or okara (soy pulp). And on my lazy days? I just make a meatloaf—it’s super easy since you don’t even have to shape the patties!

There are endless possibilities with Hambagu, and that’s why I’ll never get tired of them.

📉NUTRITION FACTS : Japanese-style Hamburger Steak (Hambagu) with Demi-Glace Sauce

• Calories: 368 kcal
• Protein: 25.1 g
• Fat: 19.8 g
• Carbohydrates: 22.8 g
• Salt Equivalent: 2.6 g

🥔INGREDIENTS : Japanese-style Hamburger Steak (Hambagu) with Demi-Glace Sauce (Makes 6 patties)

• Minced meat: 650g (7:3 beef and pork mix)
• Onion: 200g (finely chopped)
  • Oil: 2g (for sautéing)
• ☆ Milk: 100g
• ☆ Breadcrumbs (Panko): 40g
• ☆ Eggs: 2 large (approx. 100g)
• ☆ Salt: 8g
• ☆ Pepper: To taste
• ★ Heinz demi-glace sauce: 1 can (290g)
• ★ Red wine: 100g
• ★ Water: 100g
• Heavy cream (for garnish)

🥕Hamburger steak (Hambagu) topped with Demi glace sauce　COOKING INSTRUCTIONS

1. Prep the Binder: Soak the breadcrumbs in milk until fully softened.
2. Sauté the Onion: Finely chop the onion and sauté in a small amount of oil until softened.
3. Chill: Transfer the onions to the refrigerator and chill thoroughly.
4. Tip: It is crucial to use cold onions; if they are hot, the meat’s fat will melt prematurely, resulting in a greasy texture.
5. Mix and Knead: In a large bowl, combine the ground meat, chilled onions, eggs, salt, pepper, and the soaked breadcrumbs. Knead the mixture well until it becomes tacky and sticky.
6. Shape the Patties: Divide the mixture into 6 equal portions.
7. Remove Air: Take each portion and toss it back and forth between your hands (like playing catch) to release any trapped air. This prevents the patties from cracking while baking.
8. Prepare for Baking: Line a baking tray with parchment paper and arrange the patties. Lightly press down on the center of each, as they tend to puff up during cooking.
9. Oven Grill: Place the tray on the middle rack of an oven preheated to 230°C. Roast for 25 minutes.
10. Simmer the Sauce: While the meat is cooking, combine the Heinz demi-glace sauce, red wine, and water in a pot. Bring to a simmer over medium heat.
11. Serve: Place the baked patties on plates and pour the rich sauce over them.
12. Finishing Touch: Drizzle with a little heavy cream for extra richness and a professional look.

---