Natto Hambagu (Hamberg)

A basic hambagu recipe with the addition of natto in the center.  It’s so good!!  It can be eaten by itself or with rice or with curry.

Prep Time: 25 mins

Natto Hamburg

Japanese Hamburg stuffed with natto

Serving Size: 4


  • Natto
  • 1 lb Ground beef
  • 1 Egg
  • 1/4 Cup milk
  • 1 Cup panko (bread crumbs)
  • Pepper
  • Salt
  • 1 tbs Vegetable oil
  • Bull Dog sauce (or ketchup and Worcestershire sauce)
  • Mustard


  1. Thinly chop onions into small squares.  Heat up the oil in a pan and saute the onions until they turn a caramel brown color.
  2. Mix the egg and panko in a bowl.
  3. Add the beef, onions, milk, a dash of pepper and salt, and mix thoroughly with your hands.
  4. When you form the hamburg patties, make sure you don’t make them too large or they will fall apart when you try to flip them.  Note that adding natto in the center will make them even more brittle.
  5. Place a thin layer of the meat mixture onto a plate, then a layer of natto, and another layer of meat on top.
  6. Heat oil and saute patty for about 2 minutes.
  7. Flip the patty, add a 1/4 cup of water to the pan and steam patty for about 3-4 more minutes.  Then remove the lid and cook until the water evaporates.
  8. Top the patty with Bulldog sauce or make your own sauce by mixing 1 part ketchup and 1 part Worcestershire sauce.
  9. Mustard goes exceptionally well with this meal, (I prefer spicy mustard).

I’ve had friends who dislike natto try it and they really enjoyed it.  Give it a try and let me know what you think!

One Response to “Natto Hambagu (Hamberg)”

  1. Julia says:

    I am not an avid fan of natto normally, but this dish is AMAZING!!! The natto goes really well with the hamburg. However, I would recommend adding an extra egg to ensure the hamburg doesn’t fall apart.