Steps

1. Finely chop 110g onion.
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2. Heat 1 tbsp vegetable oil in a frying pan and slowly sauté the chopped onion for about 10 minutes to bring out its sweetness. [This is the key!] Sautéing the onion over low heat for 10 minutes enhances its flavor and elevates the dish by a notch.
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3. Transfer the sautéed onion to a bowl and let it cool.
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4. In a separate container, soak 14g breadcrumbs in 30g milk.
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5. To use 1/2 an egg, lightly beat it beforehand and measure out half.
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6. Combine the cooled onion, 250g ground mixed meat, [A] 1/2 tsp salt, [A] 1/2 tsp black pepper, [A] 3/4 tsp nutmeg, 1/2 egg, and the soaked breadcrumbs and milk in a bowl. Knead well for 4-5 minutes until it becomes sticky. [This is the key!] Kneading thoroughly until sticky locks in the juices.
   🕒 01:50
7. Divide the kneaded mixture into two patties. Lightly oil your hands and toss the patties back and forth like a game of catch for about 70-80 times to remove air. [This is the key!] Thoroughly removing the air compacts the meat fibers, preventing cracking and juice leakage during cooking.
   🕒 02:32
8. Once the air is removed, roll the patties sideways to shape them into rugby ball forms. Ensure the surface is smooth without wrinkles or cracks. [This is the key!] Wrinkles and cracks on the surface will cause juices to leak out during cooking, so aim for a smooth finish. Keep the center of the hamburg steak raised, not flattened.
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9. Heat a frying pan over high heat and add 1.5 tbsp vegetable oil.
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10. Place the shaped patties in the hot pan and immediately press them flat with a spatula. [This is the key!] Lightly oiling the spatula prevents the patties from sticking. Press the entire patty firmly against the pan to quickly solidify the proteins on the surface and prevent juice loss.
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11. Reduce to medium-high heat and constantly shake the pan while cooking one side for about 3 minutes to brown and solidify the proteins.
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12. Once nicely browned, flip the patties. Immediately increase heat to high and cook briefly to set the surface. Continue shaking the pan during this step.
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13. Since the proteins on the flipped side will solidify quickly, reduce heat from high to medium early on and cook for another 2 minutes.
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14. After 2 minutes, reduce heat to low, add 30cc white wine, and immediately cover with a lid.
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15. Steam for 7-8 minutes with the lid on.
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16. After 7-8 minutes, remove the lid and check for firmness by gently pressing the patty. Alternatively, insert a toothpick; if clear juice comes out, it's cooked. [This is the key!] If red juice comes out, cover and cook for a few more minutes. If it feels soft and hollow, it's undercooked, so cover and cook for an additional 2-3 minutes.
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17. Once cooked, quickly transfer to a plate, add your favorite sauce, and enjoy.
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