Juicy Japanese Hamburg Steak with Demi-Glace

Soak the panko in milk and let it absorb for 5 minutes until soft.

Melt 1 tablespoon butter in a skillet over medium heat. Saute the diced onion for 5-6 minutes until golden and sweet. Transfer to a plate and let cool completely.

In a large bowl, combine the ground beef, ground pork, cooled onion, soaked panko, egg, salt, pepper, and nutmeg. Mix vigorously with your hands for 2-3 minutes until the mixture becomes sticky and cohesive.

Divide the mixture into 4 equal portions. Toss each portion back and forth between your hands 15-20 times to remove air pockets. Shape into oval patties about 2cm thick, pressing a slight indent in the center of each.

Heat neutral oil in a large skillet over medium-high heat. Sear the patties for 3 minutes until a dark brown crust forms on the bottom.

Flip the patties, reduce heat to medium-low, add 2 tablespoons water to the pan, and cover. Steam-cook for 8-10 minutes until the juices run clear when pierced.

Remove the patties to a plate. In the same skillet, increase heat to medium-high and add the sliced mushrooms. Cook for 3 minutes until browned.

Add the red wine and scrape up any browned bits. Stir in the demi-glace, ketchup, and Worcestershire sauce. Simmer for 2 minutes until glossy and thickened. Swirl in 1 tablespoon butter to finish.

Place each hamburg steak on a plate with rice, spoon the mushroom demi-glace generously over the top, and serve immediately.