 Some variations include "hanbāgu" topped with cheese (チーズハンバーグ, or "chīzuhanbāgu"), "hanbāgu" with Japanese curry, and Italian "hanbāgu" (with tomato sauce rather than gravy).Hamburg steak became popular during the 1960s as a more affordable way to serve otherwise costly meat.Magazines regularly printed the recipe during that decade, elevating it to a staple dish in Japanese culture.