Hambagu

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pan coated with the oil over medium heat, sauté half of the diced onions with a pinch of salt, stirring often, until tender and caramelized, 4 to 5 minutes. Transfer the onions to a large plate and spread them out, then place them in the refrigerator to cool until needed.

Step 2

Put the ground meat in a bowl with 1/2 tsp salt and quickly mix with your hands. Add the cooled onions, the remaining uncooked onions, the egg, panko, nutmeg, and pepper and mix again with your hands until thoroughly combined. Form the mixture into a ball and divide into 4 equal portions. Toss each portion back and forth between your hands several times to remove the air, then shape into 1-inch-thick oval patties. Lay the patties on a large plate, press an indentation into the center of each, and then chill the in the refrigerator for 30 minutes.

Step 3

Heat a large pan over medium heat and lay the patties in the pan once it's hot. Fry the patties until a crust forms on the bottom, about 5 minutes. Reduce the heat to medium-low and flip the patties. Pour in the red wine or beef broth and cover the pan to steam for 5 minutes. Uncover, turn the heat back up to medium, and let any residual liquid evaporate. Using a skewer or toothpick, poke one of the patties in the center; if the juices run clear, the patties are done. Increase the heat to high and cook for an additional 15 seconds, then reduce to medium. Transfer the patties to serving plates and cover with foil until ready to serve.

Step 4

After removing the patties from the pan, make the sauce: add the wine, broth, ketchup, Worcestershire sauce, and brown sugar to the pan. Whisk until well-combined and smooth. Reduce the heat to medium-low and let the mixture simmer until thickened, about 3 minutes, stirring occasionally and skimming off any foam that arises. Add the butter and whisk it in until completely melted. Divide the sauce over the hambagu patties and serve.