Hamburger Steak "Hambagu"

Sergey and I went on a streak of making good quality Japanese recipes and this is one of our current favorites.

Makes 9-12 palm-sized patties.

Ingredients:

• 1 onion
• 1 ½ lb ground beef/pork (ideally 2:1 ratio)
• 1 tsp salt
• Black pepper to taste
• 1 tsp nutmeg
• 2/3 cup breadcrumbs or panko
• 4 tbsp milk
• 2 large eggs

For Cooking the Patties:

• cooking oil
• 3 tbsp red wine or sake (such as Sutter Home Cabernet)

Directions:

1. Chop the onion finely.
2. Heat oil in a pan over medium heat and add the onion.
3. Cook until tender and almost translucent, then transfer to large bowl and let it cool.
4. When onion is cool, add patty ingredients to bowl with onion and mix.
5. Separate mixture into 9-12 patties. Toss patties between your hands to release air bubbles and prevent cracking during cooking.
6. Put patties in fridge, covered, for at least 30 minutes.
7. When ready to cook, heat oil in pan over medium heat and place patties. Indent the center of each patty with your hand because the center will rise in the heat.
8. Cook 3 minutes per side until browned.
9. Add red wine or sake and reduce to low heat. Cover with a lid and cook 5-7 minutes.
   

Adapted from justonecookbook.com