Hambagu

Ingredients

• •1 lb ground beef
• •1/2 lb ground pork
• •1 onion, minced and sautéed until soft, then chilled
• •1/2 cup panko breadcrumbs
• •1/4 cup milk
• •1 egg
• •Salt and pepper, to taste
• •1 tbsp vegetable oil
• •3 tbsp ketchup, for sauce
• •2 tbsp tonkatsu sauce (or Worcestershire sauce)
• •2 tbsp red wine
• •1 tbsp butter
• •1 tbsp soy sauce

Steps

1. 1.Soak the panko in the milk until absorbed, forming a panade.
2. 2.Sauté the minced onion until soft and translucent, then let it cool completely - warm onion would start cooking the meat prematurely and make the patties tough.
3. 3.Combine the ground beef and pork, cooled sautéed onion, soaked panko, egg, salt, and pepper in a bowl, and knead the mixture with your hands until it becomes tacky and sticky, which helps the patties hold together and stay juicy.
4. 4.Divide into 4 portions and shape into oval patties, tossing each firmly between your hands to release trapped air pockets that would otherwise crack the patties as they cook.
5. 5.Heat the oil in a skillet over medium-high heat, sear the patties on both sides until browned, then reduce the heat, cover, and cook through, about 10-12 minutes total, until the juices run clear.
6. 6.Remove the patties and set aside, then add the ketchup, tonkatsu sauce, red wine, and soy sauce to the same pan, scraping up the browned bits, and simmer for 2-3 minutes until slightly thickened, finishing with a knob of butter.