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1
Cut the peeled carrot and broccoli into easy to eat pieces, and boil in salted water.
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2
Moisten the panko in milk.
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3
Chop the onion finely and put into a heatproof bowl.
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4
Mix with 1 tablespoon of vegetable oil.
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5
Do not cover with plastic wrap; microwave for 4 minutes.
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6
When the onion has cooled down, add the rest of the hamburger ingredients into the bowl and mix well with your hands until sticky.
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7
Form into patties of the size you like, and pan fry in 1 tablespoon of oil until browned on both sides.
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8
You don't need to cook the patties through at this stage.
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9
If you can't fit all the patties into the frying pan at once, fry them in 2 batches.
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10
Reserve the juices that come out of the meat from the first batch, and return to the pan after the 2nd batch is done.
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11
When all the patties are browned, add the drained mushrooms and butter.
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12
When the butter has melted, add all the simmering sauce ingredients, and cook over low to medium heat while stirring occasionally until the sauce has thickened.
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13
(About 30 minutes.)
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14
Transfer to a serving dish, add the broccoli and carrot, pour any sauce remaining in the pan over, and it's done.
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15
Optionally drizzle on some fresh cream or coffee cream.
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16
Serve with bread on the side to dip into the sauce - delicious!
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17
Sweet onions are very watery and can make the burgers fall apart, so use regular onions.
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18
Use ground meat with some fat in it, rather than very lean meat.
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19
If you add the sauce ingredients all at once in Step 7 the temperature will cool too fast, so after adding the demi-glace sauce add the water and red wine little by little.
