Ingredients (2 Servings)

• 1/2 lb Ground meat blend (beef and pork mixed)
• 1/2 Onion (finely minced and sautéed until golden, cooled)
• 1/4 cup Panko breadcrumbs soaked in 2 tbsp milk
• 1/2 beaten Egg & a pinch of Nutmeg, Salt, Pepper
• Sauce: 3 tbsp Red wine, 3 tbsp Ketchup, 2 tbsp Ch濃sh濃/Tonkatsu sauce, 1 tbsp Butter

Instructions

1. Knead mixture: In a bowl, vigorously mix ground meat and salt until sticky. Add cooled onions, soaked panko, beaten egg, pepper, and nutmeg. Knead until smooth.
2. Shape and expel air: Divide into two oval patties. Throw the patty from hand to hand about 10 times to expel trapped air pockets (prevents cracking). Indent the center slightly.
3. Pan-sear: Heat a skillet over medium heat. Sear patties for 3 minutes until browned. Flip, turn heat to low, pour in 1 tbsp water, cover immediately, and steam-cook for 5-6 minutes until juices run clear. Remove patties.
4. Make reduction sauce: In the same skillet with meat drippings, add red wine, ketchup, and tonkatsu sauce. Simmer for 1 minute until thickened. Stir in butter for gloss.
5. Serve: Pour the rich glaze generously over the patties and serve with mashed potatoes or steamed vegetables.