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1
Assemble the ingredients.
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2
Moisten the panko with milk (combining the marked ingredients).
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3
Chop the onion any way you like and fry with salt and oil.
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4
Season with consomme and pepper, and fry until they start to brown.
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5
Let cool.
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6
Mix together the panko from Step 2 and the cooled onions from Step 3 and chill in the refrigerator until you are ready to cook.
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7
Add an egg to the chilled panko and onion from Step 4.
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8
Add the meat to the bowl.
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9
It'll feel a little bit cold but keep at it and mix the ingredients together thoroughly.
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10
Divide the mixture into equal portions and roll into a round patty, punching out trapped air with the palm of your hands.
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11
Make small wells in the center of each.
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12
Heat a pan over high heat and spread oil.
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13
When both sides of the hamburger have browned, reduce the heat to low and cover with a lid.
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14
Without pressing down on the patties, cook until they're cooked 80% through (flip them to make sure both sides are heated).
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15
Pour sake into the pan.. Bring the heat up to medium high, cover, and steam.
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16
Set the hamburgers on a plate and turn off the heat.
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17
Then, mix the tomato puree and sauce to the warm pan.
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18
If there's excess oil left over in the pan, you can wipe it off with paper towels, but try to keep the meat juices there.
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19
Once the sauce from Step 6 is mixed well, turn the heat to medium.
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20
Keep stirring to avoid burning.
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21
Let the acidity cook off.
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22
*Taste it as you go and adjust the flavor*
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23
Pour over the hamburger and eat.
