Hambagu, pronounced ham-ba-goo, is what the Japanese call their version of a hamburger. It's bunless and comes with plenty of rich, sticky sauce. We're serving ours over nutty brown rice with spinach gomaae (sesame spinach). Japan-easy! (Dairy-free: see our FAQs for details).
Prep Time
35 min
Cuisine
Japanese
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
tomato puree* (made with 138g of tomatoes per 100g ketchup), sugar, spirit vinegar (6%), modified maize starch, salt, acidity regulator (citric acid), preservatives: sodium benzoate and potassium sorbate, spices, yeast extract, natural flavourings, *made from sustainably grown tomatoes
Allergens
Allergens highlighted by † (celery, gluten, sesame, soya)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite
Once cooked, drain and return it to the pot and keep covered until serving
2
Meanwhile, boil a kettle
Peel and grate the brownonion[s]
3
Add the grated onion, beef mince and panko breadcrumbs to a large bowl
Crumble the beef stock cube[s] into the bowl and knead thoroughly with clean hands for 2-3 min
Once smooth, divide the mince into 2 [4] and shape into oval-shaped burgers – these are your hambagu
4
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-low heat
Once hot, add the hambagu and cook for 6-7 min on each side until they're cooked through
5
Meanwhile, trim, then slice the spring onion[s] finely
Add the baby leaf spinach to a colander and pour over the boiled water so that it starts to wilt
6
Add the wilted spinach, toastedsesame oil, toasted sesame seeds and a pinch of salt to a medium bowl and give everything a good mix up – this is your spinach gomaae
7
Once the hambagu are cooked, transfer them to a plate and leave them to rest
Pour away most of the oil, leaving around 1 tsp [2 tsp] in the pan
Return the pan to a medium-low heat and add the soy sauce, ketchup, Henderson's Relish and honey to the pan
Cook for 30 sec, whisking constantly – this is your umami sauce
8
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