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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!
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Prep Time:20 minutes
Cook Time:30 minutes
Resting Time:20 minutes
Servings: 12 small patties

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

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.
    2 tbsp tomato paste, 2 tbsp ketchup, 3 tbsp Japanese Chuno Sauce*2
  • 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

1) Breadcrumbs: I've also used chickpea flour instead of breadcrumbs. Start with about half the amount and add more as needed.
2) Chuno Sauce: If you can't find Chuno sauce, you can use vegan Worcestershire sauce* and add a bit of sugar.