Hamburg Steak

cooking-time15 mins cooking-servings6 SERVINGS


  • 200g onion, finely diced
  • 4g garlic, finely minced
  • 2 packs Sadia Minced Beed (600g)
  • 140g soft tofu
  • 50g (or 1 cup) panko
  • 1 large egg
  • 2 tbsp oyster sauce
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground black pepper
  • 2 tsp vegetable oil
  • 1/2 cup pomegranate juice (or cranberry juice)
  • 1/3 cup ketchup
  • 3 tbsp chunou sauce (or 1 1/2 tbsp worchestire sauce)
  • 1 tbsp oyster sauce


  1. Place chopped onions and garlic into a microwave-safe bowl and cover with a lid or plastic wrap. Microwave the onions at about 200ºC (or medium-high heat) for 4 minutes. They should end up soft and be just starting to brown. Leave the onions covered and allow them to cool down enough to handle.
  2. When the onions have cooled a bit, add beef, tofu, panko, egg, oyster sauce, nutmeg, and black pepper. Put on some food-safe gloves and knead the mixture together until it is uniform in colour and texture.
  3. Make six oval patties about 1-inch thick, by tossing the meat back and forth between two cupped hands. This removes any air pockets that will cause your Hamburg Steak to fall apart when you cook it. If you're making the patties ahead of time, or plan to freeze them, be sure to place the patties on a layer of parchment paper. Otherwise, you can form them and put them straight into the pan.
  4. Add vegetable oil to a large pan with lid and heat over medium heat until hot.
  5. Add patties to pan without overcrowding. Fry them until they form a dark brown crust.
  6. When they have browned on one side, use a spatula to flip them over carefully and brown the other side. The patties should be well browned on both sides, but they don't need to be cooked through all the way since we're going to steam them. Then transfer them to a plate.
  7. Once you have fried all the patties, drain any excess oil with a paper towel but leave the browned bits on the bottom of the pan. Put all six patties back into the pan and add pomegranate juice, then cover with a lid. Steam these for 2-3 minutes.
  8. Remove the lid and transfer your hamburg steak back onto a plate. Add the ketchup, oyster sauce, and chunou sauce into the pan and stir briskly to emulsify the sauce.
  9. Once the sauce is nice and thick, add the patties back in one at a time, rolling each one around to glaze it with the sauce. Serve with rice, if desired.

Beef Minced

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