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1
Dice the onion and add it to a large heat-resistant bowl.
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2
Cover with some cling film and heat in the microwave for 5 minutes.
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3
Once out of the microwave, mix it all up and leave to cool.
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4
Add the panko, egg, ground meat, salt and pepper to the onion bowl and mix until sticky.
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5
Split the mixture into 3-4 equal portions.
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6
Heat up a frying pan and add some vegetable oil.
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7
Shape the meat into burger shapes and put them in the frying pan.
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8
Cook on a medium heat until browned.
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9
These burgers are very soft so use 2 spatulas to turn them over gently.
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10
Put a lid on the pan and then turn down the heat a little.
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11
When the burgers are plump and clear juices come out when pierced with a skewer, these burgers are cooked and you can take them out of the pan.
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12
If there is still some red or pink meat, just give them a few more minutes.
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13
Add the red wine, Japanese Worcestershire-style sauce and ketchup into the pan, mix well with the meat juices and bring to a boil.
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14
Serve with glazed carrots.
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15
Peel 1 carrot and cut into bite-sized pieces (shave off the sharp edges if you can before you cook it.
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16
Boil the carrots in just enough water to submerge them until almost soft.
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17
Then add 10 g butter and 1 tablespoon sugar and boil until completely soft.
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18
(Add a small amount of soup stock granules if you like.)
