Hamburger Steak With Demi Glace Sauce

Hamburger Steak With Demi Glace Sauce（ハンバーグデミグラスソース）

🍴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 Secrets to the Flavor

I use Heinz Demi-Glace Sauce, a long-time favorite in Japan since its launch in 1970. It delivers a deep, complex umami derived from slow-simmered beef and the natural sweetness of sautéed vegetables. By adding a splash of red wine, the sauce gains a sophisticated acidity that perfectly enhances the rich flavor of the meat.

The Benefits of Oven Cooking

While many people pan-fry their patties, I’m a firm believer in the oven method. It’s completely stress-free—there’s no need to flip them, and the patties keep their shape perfectly. It’s also a healthier option, as excess fat drips away onto the baking tray. Plus, it’s incredibly efficient, freeing you up to prepare your side dishes while the oven does all the work.

The Golden Ratio

I use a 7:3 beef-to-pork ratio to achieve the ideal balance of rich flavor and lightness. By mixing in sautéed onions, the texture becomes incredibly delicate, creating a “melt-in-your-mouth” experience with every bite.

For more information on demi-glace sauce, check out this article!　👉　Recommended recipes using Heinz Demi-glace Sauce cans

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:

🧡My “Hambagu Love” Hamburger variations

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.
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.

I am absolutely obsessed with Japanese “Hambagu” (hamburger steaks)! Honestly, I could talk about them forever.

The best part is how incredibly versatile they are—you can customize them to fit your mood perfectly.

• When I want something light: I go for grated daikon radish with ponzu (a citrusy soy sauce).
• For a nostalgic, home-cooked vibe: A simple mix of Worcestershire sauce and ketchup is hard to beat.
• When 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 those “lazy days” when I don’t have much energy? I just make a meatloaf! It’s super easy because 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 :Hamburger Steak 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 : Hamburger Steak With Demi Glace Sauce　(Makes 6 patties)

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

🥕How to makeHamburger Steak With Demi Glace Sauce

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.
   • Tip: It is crucial to use cold onions; if they are hot, the meat’s fat will melt prematurely, resulting in a greasy texture.
4. 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.
5. Shape the Patties: Divide the mixture into 6 equal portions.
6. 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.
7. 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.
8. Oven Grill: Place the tray on the middle rack of an oven preheated to 230°C. Roast for 25 minutes.
9. 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. Add the cooked hamburger steak to the sauce and simmer for a few minutes. At this time, add some of the meat juices that have accumulated on the baking sheet. This will enhance the flavor.
10. Serve: Place the hamburger steak on plates and pour the rich sauce over them.
11. Finishing Touch: Drizzle with a little heavy cream for extra richness and a professional look.

📖Related Link: Read the Japanese version of this article here! [デミグラスソースのハンバーグ]

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