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1
Finely chop the onion.
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2
Fry the onion with vegetable oil until translucent and allow to cool.
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3
In a small bowl, mix the egg, panko and milk.
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4
In another bowl, mix the minced meat with salt, pepper and nutmeg, stir until you see the fibrous strands from the meat (see photo).
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5
Add the breadcrumb mixture from Step 3 and knead until sticky.
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6
Add the onion and knead well again.
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7
Do this until the fat from the meat mixture sticks to the sides of the bowl.
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8
Divide the mixture into 2, shape them roughly and store in the fridge for 1-2 hours.
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9
This allows the meat mixture to settle, reducing the chance of the burger splitting when cooked.
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10
Take out from the fridge and reshape the patties.
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11
Toss it with both hands as though you're playing catch to remove the air pockets.
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12
Shape into rounds and make an indentation in the middle.
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13
Heat a nonstick pan over medium-high heat, cook one side for 1 min 30 seconds, check that they have browned and then flip over.
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14
Fry the other side for a minute.
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15
Sprinkle white wine, cover with a lid and cook on low heat for 5 minutes.
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16
Finally, remove the lid, cook for a minute on medium heat to quickly evaporate the water on the surface of the burgers.
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17
Serve on a plate.
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18
This is a plump, tender, juicy hamburger steak.
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19
Served with a neatly arranged side salad.
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20
I used grated daikon radish and ate it with ponzu sauce.
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21
It's normal to use a 1:1 mixture of Japanese Worcestershire-style sauce and tomato ketchup to use as the sauce on these, but it's even better if you add a little lemon juice.
