One of my son’s favorite dishes is hambagu, Japanese hamburger steak. Since he was small, he has consistently requested this dish when I ask him what he wants to eat. I’ve created various versions of hambagu, from Japanese Stewed Hamburger Steaks to Wafu Hambagu with Ponzu Sauce. Today, I’m excited to share the recipe for Cheese Stuffed Japanese Hamburger Steak (チーズ入りハンバーグ).
What is Japanese Hamburger Steak?
Japanese Hamburger Steak, or we call it Hambāgu (ハンバーグ) or Hambāgu Steak (ハンバーグステーキ), is a popular dish enjoyed both at home and at Yoshoku (Japanese-style western food) restaurants. It’s a steak made from ground meat and usually served with rice rather than buns. I have a classic Hambagu recipe on my site, but this version is stuffed with beautifully stretchy and melty golden cheese for those who enjoy the extra indulgence. 🙂
Why You’ll Love This Recipe
Easy to make: The process is simple and doable for a weeknight meal, requiring just one hour of your time. Don’t be intimidated by the steps in my recipe instructions—they’re helpful tips to ensure perfection! 100% satisfying: Enjoy high-quality protein and colorful veggies all on one plate. That’s dinner for the win! Kids and date night friendly! Made with tender ground beef and pork, these “steaks” are perfect for small children. In fact, hambagu is always listed as one of the popular dishes among kids in Japan. Yet, it also makes such a romantic meal to serve on a date night. Don’t you think?
How to Make Cheese Stuffed Japanese Hamburger Steak
The Ingredients You’ll Need
Onion Ground beef and pork combination – Use a 2:1 or 3:1 beef-to-pork ratio. Panko (Japanese breadcrumbs) – In a pinch, you can use pieces of bread. Milk – You can use any type of milk here; This is to add moisture to the panko. Egg Provolone cheese – You can use any other melted cheese; I used one slice for 4 hamburger steaks based on my family’s preference; use more if you like it extra cheesy. Seasonings: Nutmeg, salt, ground black pepper, and red wine. For the hambagu sauce: unsalted butter, ketchup, tonkatsu sauce (you can make my Homemade Tonkatsu Sauce recipe), and red wine.
The Cooking Steps
Substitute Tips
What Types of Cheese Should We Use
I used the provolone cheese that I had in the refrigerator. You can any other melted cheese such as Gruyere, Monterey Jack, Cheddar, Havarti, Swiss, Fontina, Muenster, etc. If you want to showcase stretchy cheese, use mozzarella! However, it is very mild-flavored, so consider combining it with other flavored cheeses,, like Gruyere. I used only one large oval slice for four hamburger steaks, as my family prefers it this way. I tested it with two slices previously, but they found it to be too much. It really comes down to taste preference, so feel free to adjust.
What to Serve with Japanese Hamburger Steak
Sauteed green beans – Blanch the green beans and sauté them with butter, salt, and freshly ground black peppers. Sauteed carrots – Boil the carrots with butter, a little bit of sugar, and freshly ground black pepper. Crispy Baked Potato Wedges
Storing Tips
To refrigerate: Keep the leftovers in an airtight container and store in the refrigerator for 3 days. To freeze: Put the patties in an airtight container and freeze for up to a month. If you freeze multiple pieces, use a sheet of parchment paper to prevent them from sticking to each other. To reheat: Defrost the hamburger steaks overnight in the refrigerator. Reheat in the microwave with lower power (to make sure the inside is warm). You can also reheat/steam the hamburger steaks in a frying pan lined with parchment paper (to avoid browning) and cover it with the lid.
Other Hambagu Recipes
Japanese Stewed Hamburger Steaks (Nikomi Hambagu) Classic Japanese Hamburger Steaks (Hambagu) Wafu Hambagu with Ponzu Sauce
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