Vegan Hamburger Steak (Hambagu) | ヴィーガンハンバーグ
This vegan twist on the classic Japanese hamburger steak (hambagu) is just as meaty and juicy as the original, but completely plant-based!
Recipe Highlights
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Servings: 12 small patties (enough for 4-6 people)
- Difficulty: intermediate
- Equipment: stove, microwave, mixing bowl, fry pan with lid
- Diet: vegan, dairy-free, egg-free, nut-free, gluten-free option
Key Ingredients & Substitutions
Below is a brief look into the main ingredients and why they work in this recipe, plus any possible substitutions. See the recipe card at the bottom for the full ingredients list and quantities.
- Vegan Ground Beef ⟶ I like Beyond Beef, but Impossible Ground Beef or any other brand you have access to should work!
- Extra Firm Tofu ⟶ I’m not a huge fan of vegan faux meats, so I like to use half vegan ground beef and half tofu. But you can use more ground “beef” if you prefer.
- Flax “Egg” ⟶ A mixture of ground flaxseeds and water that thicken into a gel acts as a binding agent.
- Breadcrumbs ⟶ Or finely torn up stale bread to soak up excess moisture and create a lighter texture.
- You can also use chickpea flour, but the hambagu will be slightly more dense.
- Tomato Paste, Ketchup, and Chuno Sauce ⟶ These make the savory sauce. I highly recommend using some red wine too for extra flavor, but if you can’t consume alcohol, water or vegetable broth will work.
- Chuno Sauce is one of the three types of Japanese Worcestershire sauces. Japanese Worcestershire sauce is sweeter and thicker than regular Worcestershire sauce. You can use one of the other sauces (Usuta Sauce ウスターソース or Tonkatsu Sauce とんかつソース) or a vegan Worcestershire sauce with some added sugar.
How to Make
Step-by-step photos and additional tips to help you get the best results!
Combine vegan ground beef, tofu, flax, cooked onions and carrots, breadcrumbs, garlic, parsley, thyme, oregano, black pepper, and 2 tbsp of sauce. 
Knead together with your hands until well combined and slightly sticky – but it shouldn’t stick to your hands so much that it’s hard to shape. Cover and rest in the fridge for at least 20 minutes. 
Shape into patties. Throw each patty back and forth between your hands a few times to remove air bubbles. 
Heat a nonstick pan over medium high heat and grease with a little bit of oil. Place patties on the pan with some space between each and press down on the middle of the patties to promote even cooking. 
Cook for about 4 minutes until browned on the bottom, then flip. 
Add 1/4 cup water/vegetable broth/red wine, cover, and reduce heat to medium low. Steam for 5-6 minutes until cooked through. 
Uncover and increase heat to medium high. Continue cooking until all the liquid evaporates. Transfer hambagu to a plate and repeat with remaining patties. 
To the empty (unwashed) pan over medium heat, add sauce and 1/4 cup water/vegetable broth/red wine. Simmer and stir the sauce for a minute or two until thickened. Pour the sauce over the hambagu or serve on the side.
Serving Suggestions
In Japan, hambagu is usually served with plain steamed rice. It’s also delicious with roasted potato wedges. Don’t forget to serve it with some veggies like a salad, roasted veggies, or steamed broccoli and carrots.
Storage & Meal Prep
Store leftover vegan hambagu in an airtight container in the fridge for up to 3 days. They can also be frozen for up to 3 months. Thaw overnight in the fridge, then reheat by steaming in a frying pan with a couple tablespoons of water. Cover and steam on medium low heat until the hambagu are heated through. You can also microwave them, but the hambagu will dry out more quickly.
The hambagu filling can be made a few hours in advance. You can even shape the patties ahead of time. Tightly cover the hambagu filling with plastic wrap and keep in the fridge. You can take the filling/patties out about 30 minutes before cooking to let them come to room temperature. They will cook a bit faster this way.
Additional Tips for Success
When shaping the patties, throw them back and forth between your hands a few times to remove air bubbles. This will help prevent them from cracking during cooking.
Press down in the center of the patties to create a slight indent. This helps them cook more evenly since they will puff up a bit while they cook.
Pour the sauce over the hambagu if you plan on eating all of them. However, if you think you’ll have leftovers, serve the sauce on the side, or just pour the sauce on the ones you know you’ll eat then. The hambagu will soak up the sauce a bit over time, so any leftovers should be stored with the sauce separate.
Vegan Hambagu FAQ
More Japanese Favorites
- Vegan Japanese Curry without Roux
- Vegan Japanese Curry with Red Lentils
- Vegan Tamagoyaki
- Vegan Mapo Tofu
- White Bean Korokke
- Inari Sushi
- Japanese Cabbage Rolls
- Vegan Sweet and Sour Meatballs
- Soy Milk Cream Stew
If you try out this recipe, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Vegan Hamburger Steak (Hambagu) | ヴィーガンハンバーグ
Ingredients
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 lb extra firm tofu
- 1 small onion diced
- 1 small carrot diced
- 1 lb vegan ground beef
(I use Beyond Beef*) - ½ cup breadcrumbs or torn up stale bread1 gluten-free as needed
- 2 cloves garlic minced
- 1 tbsp fresh parsley minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- ¼ tsp ground black pepper
- 2 tbsp sauce (recipe below)
- ¾-1 cup water, vegetable broth, or red wine for steaming
Sauce
- 2 tbsp tomato paste
- 2 tbsp ketchup
- 3 tbsp
Japanese Chuno Sauce*2
Instructions
- Mix ground flax and water and set aside for 2-3 minutes to gel.1 tbsp ground flaxseed, 3 tbsp water
- Crumble tofu in a nut milk bag or cheesecloth to remove excess water.1 lb extra firm tofu
- Add onions and carrots to a microwave-safe bowl with a splash of water. Cover and microwave 1-2 minutes until just tender. Or cook in a fry pan with a little bit of oil.1 small onion, 1 small carrot
- Mix all sauce ingredients together.
- In a large bowl, combine vegan ground beef, tofu, flax, onions, carrots, breadcrumbs, garlic, parsley, thyme, oregano, black pepper, and 2 tbsp of sauce. Knead together with your hands until well combined and slightly sticky – but it shouldn't stick to your hands too much. Cover and rest in the fridge for at least 20 minutes.1 lb vegan ground beef, ½ cup breadcrumbs or torn up stale bread1, 2 cloves garlic, 1 tbsp fresh parsley, 1 tsp dried thyme, 1 tsp dried oregano, ¼ tsp ground black pepper
- Shape into patties. Throw each patty back and forth between your hands a few times to remove air bubbles.
- Heat a nonstick pan over medium high heat and grease with a little bit of oil. Place patties on the pan with some space between each (you probably have to cook in 2-3 batches) and press down on the middle of the patties to promote even cooking.
- Cook for about 4 minutes until browned on the bottom, then flip. Add 1/4 cup water/vegetable broth/red wine, cover, and reduce heat to medium low. Steam for 5-6 minutes until cooked through. Uncover and increase heat to medium high. Continue cooking until all the liquid evaporates. Transfer hambagu to a plate and repeat with remaining patties.
- To the empty (unwashed) pan over medium heat, add sauce and 1/4 cup water/vegetable broth/red wine. Simmer and stir the sauce for a minute or two until thickened. Pour the sauce over the hambagu or serve on the side.
Notes
*Disclosure: This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, but the price remains the same to you. Thank you for supporting Ellie Likes Cooking!
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