Japanese Hambagu

Instructions

1. Prepare the onions
   Heat 1 teaspoon of oil in a pan over medium heat. Add finely minced onions and sauté until translucent and slightly caramelized, about 5-7 minutes. Remove from heat and allow to cool completely.
2. Make the patty mixture
   In a large bowl, combine ground meat, cooled onions, egg, panko, milk, ketchup, Worcestershire sauce, nutmeg, salt, and pepper. Mix gently with your hands until just combined, being careful not to overmix which would make the patties tough.
3. Form and dimple the patties
   Divide the mixture into 4 equal portions and shape each into an oval patty about 3/4 inch thick. Press your thumb in the center of each patty to create a dimple (this prevents patties from puffing up during cooking).
4. Cook the hambagu
   Heat the remaining oil in a large skillet over medium-high heat. Add the patties and cook for about 3-4 minutes on each side until nicely browned. Reduce heat to low, cover, and cook for another 5 minutes until cooked through.
5. Prepare the sauce
   Remove the patties to a plate and tent with foil to keep warm. In the same skillet with the meat juices, add red wine and scrape up any browned bits from the bottom. Add ketchup and Worcestershire sauce, then simmer for 2-3 minutes until slightly reduced.
6. Finish the sauce
   Turn off the heat and swirl in the butter until melted. Season with salt and pepper to taste.
7. Serve
   Place hambagu patties on warm plates, pour the sauce over them, and serve immediately with steamed rice and vegetables. Traditional accompaniments include grated daikon radish, steamed broccoli, or a simple green salad.