Hamburger Steak (ハンバーグー)
¾ lb ground beef, can do just beef or a 2:1 ratio of ground beef to ground pork
½ onion, diced small (5 oz)
⅓ cup panko
½ tsp nutmeg
2 tbsp milk
1 large egg
½ tsp kosher salt, or ¼ tsp table salt
1 tbsp neutral-flavored oil
1 tbsp unsalted butter
3 tbsp ketchup
3 tbsp tonkatsu sauce, or 3 tbsp worcestershire sauce with some added sugar
6 tbsp red wine
3 tbsp water
Dice the onion as small as you can, and saute with oil over medium heat until tender and almost translucent. Transfer to a separate bowl to let cool.
Combine the ground beef, salt, some black pepper, nutmeg, panko, milk, and egg in a large bowl. Mix thoroughly until sticky and slightly pale. Divide into 4 portions.
Form balls and toss from one hand to the other hand repeatedly about 5 times. This is to get any air out from inside the mixture. Form them into oval shaped patties.
Heat oil over medium heat in a wide pan, and place all the patties in. Cook until brown on the bottom side, about 3 minutes, then flip and cook until the other side is browned.
Add 3 tbsp of wine and reduce the heat to low, cover with a lid and cook for 5-7 minutes.
Once the patties are fully cooked, remove them and add the butter, ketchup, tonkatsu, and 3 tbsp of wine.
On medium high heat, reduce the sauce while stirring constantly until thickened. Serve individual patties with sauce spooned over, with steamed vegetables and rice.
As the name suggests, this is a Japanese rendition of a hamburger. A more accurate description would be a meatball that is cooked in a pan like a burger. Fill the rest of the plate up with steam veggies and a starch