Japanese Hambagu

Finely chop the onion. Heat 1 tbsp of vegetable oil over medium heat and sauté the onion for 5–7 minutes until soft and almost translucent, then let it cool completely.

In a bowl, combine the ground beef and pork with salt, black pepper and nutmeg. Add the panko, milk, cooled onion and egg, then knead with your hands for 2–3 minutes until the mixture becomes sticky and lightens in color.

Divide the mixture into 4 portions. Toss each portion back and forth between your palms about 5 times to release the air, shape into an oval patty about 2 cm thick, and press a shallow dimple into the center. Cover and refrigerate for 30 minutes.

Heat a large skillet over medium heat and add the remaining vegetable oil. Place the patties dimple-side up and cook for about 3 minutes until golden brown, then carefully flip and cook for another 3 minutes.

Pour in 45 ml of red wine, reduce the heat to low, cover with a lid and cook for 5–7 minutes. Check for doneness with a wooden skewer: the juices should run clear, with no pink tinge. Transfer the hambagu to plates and leave the skillet unwashed.

For the sauce, add the butter, ketchup, tonkatsu sauce, remaining red wine and water to the same skillet. Bring to a boil over medium heat and cook for 2–3 minutes, stirring, until the sauce thickens slightly.

Pour the hot sauce over the patties and serve immediately.