Hamburger steak is one of Japan's most beloved home-cooked dishes, and for good reason. It is juicy, satisfying, and incredibly simple to make. This version tops a perfectly seasoned patty with freshly grated radish and a generous drizzle of Bell Foods Premium BBQ Sauce, creating a harmony of rich and refreshing flavours that works beautifully in any Cambodian kitchen.

Why This Recipe Works

The secret is in the sauce. Bell Foods Premium BBQ Sauce brings a balanced sweetness and umami depth that turns a basic hamburger patty into something restaurant-worthy. Paired with cool grated radish (called chai thao at most Phnom Penh markets), the dish stays light enough for Cambodia's warm climate while delivering serious flavour.

Ingredients (Serves 2)

• 300 g ground pork (or a pork-beef mix)
• 1/4 medium onion, finely diced
• 1/3 cup breadcrumbs (or crushed crackers)
• 1 egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp Bell Foods Premium BBQ Sauce
• 1 small daikon radish (about 100 g), finely grated and drained
• 1 tbsp vegetable oil
• Steamed rice, for serving

Instructions

1. Make the patties. In a bowl, combine ground meat, diced onion, breadcrumbs, egg, salt, and pepper. Mix until just combined. Do not overwork. Shape into two oval patties about 2 cm thick. Press a shallow indent in the centre of each (this prevents puffing).
2. Pan-fry. Heat oil in a non-stick pan over medium-high heat. Sear patties for 3 minutes until golden brown, then flip. Reduce heat to medium-low, cover, and cook for another 5 to 6 minutes until cooked through.
3. Add the sauce. Pour Bell Foods Premium BBQ Sauce around the patties in the pan. Swirl to coat and let it bubble for 30 seconds.
4. Plate. Transfer patties to plates over steamed rice. Spoon the pan sauce over the top, then pile grated radish on each patty.

Serving Suggestion

Pair with a simple side of stir-fried morning glory or a fresh cucumber salad. A squeeze of lime over the grated radish adds a Cambodian twist that ties everything together.

Pro Tip

Cannot find daikon? Use finely grated green papaya instead. It is available at every Cambodian market and gives a similar fresh, crunchy contrast to the rich BBQ sauce. Squeeze out the excess water before topping your steak.