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1
Add butter to a pan, and saute the onions once the butter has melted.
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2
After sauteing, they will cool faster if you make an opening in the center as shown in the photo.
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3
Add in 4 shakes of salt and 3-4 shakes of nutmeg to the ground meat, and mix together thoroughly by hand.
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4
Mix until it all sticks together.
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5
Place the in milk, and thoroughly mix together.
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6
It holds everything together.
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7
Mix Steps 1-3 and an egg together.
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8
Using your hand so that it all mixes together well, knead by pinching the meat between your fingers so that it squeezes out.
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9
Once it has all stuck together, lump it all together,and strike it against the bowl several times to remove the air pockets.
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10
Divide into 4 equal portions and mold into patties.
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11
Add oil, and cook both sides over medium heat.
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12
When placing the burgers in the pan, press down on the center to flatten them.
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13
(The hamburgers will eventually plump back up).
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14
Cover with a lid and cook through at a medium heat, flipping them over after 2-3 minutes.
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15
After 2 minutes has passed, add sake and lower the heat to steam.
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16
Stick a toothpick into the center of the burgers, and it is done if the juices run clear.
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17
Cook for a little longer if red juices come out.
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18
Make the sauce.
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19
Wipe the pan that you used for the burgers clean with a paper towel, and add in all of the remaining ingredients aside from the wine.
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20
Once the sauce has reached a boil, add in the wine and bring it to a boil again, then you are done.
