My Cheese-Stuffed Nikomi Hambagu (煮込みハンバーグ) is a delicious twist on the classic Japanese hambagu steak, combining the comforting flavors of a juicy meat patty with the richness of melted cheese. This dish is made by enclosing cheese inside the ground meat mixture, then searing the patty before braising it in a flavorful sauce. The result is a tender, saucy hamburger steak with a gooey, cheesy center that oozes out when cut into, adding a creamy dimension to the dish.
The braising sauce is made differently depending on where you go, but I’ll share how to make mine below! The secret ingredient in mine is curry roux, which thickens the sauce and adds lots of flavor.
In Japan, hambagu is a beloved dish. Cheese-stuffed variations, including nikomi hambagu, have gained popularity because they combine two universally loved elements: hamburg steaks and cheese. Many Japanese family restaurants, such as Joyfull and Saizeriya, feature cheese-stuffed hambagu options on their menus, often presented sizzling on a hot plate. Supermarkets also sell pre-made cheese-stuffed patties for home cooking, making it an accessible comfort food.
Sauce Elements
The sauce for my Cheese-Stuffed Nikomi Hambagu is a flavor-packed blend of soy sauce, ketchup, oyster sauce, sugar, water, and butter, but the secret ingredient that truly elevates it is Japanese curry roux.
This humble block of seasoning, often used in Japanese-style curry, transforms the sauce into something truly special. A little goes a long way, bringing a warm, subtly spiced complexity to the dish that pairs perfectly with the juicy, tender hambagu. As the patty simmers, the sauce thickens and coats every bite, infusing it with rich, savory goodness.
What makes Japanese curry roux so magical in this sauce is its dual role as a flavor booster and a thickening agent. It’s pre-mixed with spices, fats, and flour, so when it melts into the liquid, it not only adds a deep umami punch but also creates a velvety texture without the need for additional cornstarch or flour.
The result is a sauce that clings beautifully to the hambagu and any sides you serve it with—rice, mashed potatoes, or even crusty bread for dipping. This little twist adds a comforting, nostalgic quality to the dish while still feeling elevated enough to serve for a special meal.
Cheese-Stuffed Nikomi Hambagu (煮込みハンバーグ)
- Total Time: 50 minutes
Description
Cheese-Stuffed Nikomi Hambagu is a tender, simmered Japanese hamburger steak filled with gooey melted cheese, bathed in a rich, savory sauce that’s subtly enhanced by the warming flavors of Japanese curry roux.
Ingredients
For the Patties:
- 1/2 lb ground beef
- 1/2 yellow onion, finely chopped
- 2 slices mozzarella cheese
- Pinch of salt
- 1 tsp black pepper
- 1 egg
- 1/4 cup panko breadcrumbs
- 2 tbsp milk
For the Sauce:
- 2 tbsp soy sauce
- 2 tbsp ketchup
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1 cup water
- 1 tbsp butter
- 1/2 cube Japanese curry roux
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, combine the patty ingredients (ground beef, finely chopped onion, salt, pepper, egg, panko breadcrumbs, and milk). Mix until well combined, but be careful not to overwork the mixture.
- Lay out the mixture on a clean surface, then divide it into two even portions. Flatten each portion into a patty shape.
- Place one slice of mozzarella cheese in the center of each patty, then fold the edges of the patty over the cheese, sealing it inside. Make sure the cheese is completely encased in the meat. Shape the patties into round, flat forms, making sure they are even and compact.
- Heat a little oil in a large skillet over medium heat. Add the patties and cook for about 3-4 minutes on each side until they develop a golden-brown crust.
- Once browned, lower the heat and continue cooking the patties for an additional 4-5 minutes, ensuring they are cooked through but still juicy. Remove the patties from the skillet and set aside.
- In the same skillet over medium heat, add the sauce ingredients (water, oyster sauce, ketchup, soy sauce, sugar, and butter).
- Stir to combine, making sure to scrape up any browned bits left from the patties. Add the curry roux to the pan, stirring until it melts completely into the sauce. Let the sauce simmer for 3-5 minutes, allowing it to thicken and deepen in flavor.
- Tear off a piece of tin foil large enough to wrap the hambagu. Place the seared patties on the center of the foil and pour the sauce over the top, making sure the patties are coated. Add 1/2 cup of broccoli florets or cherry tomatoes (or both) around the patties (optional, if you want veggies on the side).
- Wrap the tin foil around the patties, leaving enough space at the top so that the sauce doesn’t touch the tin foil. Seal the edges securely to create a packet.
- Place the foil packet on a baking sheet and bake in the preheated oven for 25-30 minutes, allowing the patties to braise and the broccoli to cook through. The cheese will melt inside the patties, and the sauce will thicken further.
- Carefully open the foil packet and check that the hambagu is cooked through and the cheese is melted. Serve the patties with the sauce and steamed broccoli on the side, either with rice, mashed potatoes, or any other preferred side.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 2