Steps

1. Peel the onion, cut off the top and bottom ends, and cut in half lengthwise.
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2. Cut the halved onion in half again.
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3. Remove the core from the onion, but keep the core itself. Make cuts vertically and horizontally, then mince finely. [This is the trick!] Leaving the core prevents it from falling apart, and making cuts vertically and horizontally allows for fine mincing.
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4. Place the minced 1/2 onion into a heatproof container.
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5. Gently drizzle 1 tsp oil over the onion and mix lightly.
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6. Heat in a 600W microwave for 3 minutes without covering.
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7. Mix the heated onion lightly and place it in the freezer to cool down. [This is the trick!] Chill it to prevent the dough temperature from rising when mixing with the ground meat.
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8. Crack 1 egg into a small bowl and beat it.
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9. Add 5 tbsp bread crumbs and 1 tbsp milk to the beaten egg and mix carefully until the bread crumbs are softened. [This is the trick!] Mixing these beforehand makes it easier to combine with the ground meat.
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10. Place the chilled 300g mixed ground meat into a large bowl.
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11. Add 1/4 tsp nutmeg, 1/4 tsp salt, and a pinch of black pepper to the mixed ground meat.
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12. First, mix the mixed ground meat with the seasonings lightly.
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13. Add the mixture of egg, bread crumbs, and milk to the mixed ground meat bowl and mix as if kneading. [This is the trick!] Adding the onion later makes it easier to knead.
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14. Knead the mixed ground meat thoroughly until it becomes pale and sticky. [This is the trick!] It's ready when the fat is mixed with the lean meat, it turns pink, and it strongly sticks to the bowl.
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15. Add the chilled onion to the mixed ground meat bowl and mix until uniform.
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16. Lift the mixture once and slam it onto the bowl a few times to remove air bubbles.
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17. Divide the air-removed mixture into two portions.
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18. Lightly oil your hands, gently round the mixture, then remove air bubbles and shape to your desired thickness.
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19. Place the shaped hamburger steaks in a cold frying pan and start cooking over medium-high heat. [This is the trick!] Cooking from a cold pan results in a delicious finish.
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20. Once a nice browning appears, flip the hamburger steaks and cook the other side.
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21. Cover with a lid, reduce heat to low, and cook for 13 minutes. [This is the trick!] For larger hamburger steaks, 12-13 minutes is a guideline. Be careful not to undercook.
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22. Insert a bamboo skewer into the center of the hamburger steak. If clear juices come out, it's done.
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23. Without washing the frying pan, prepare the demi-glace style sauce.
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24. Add 1 tbsp sugar, 2 tbsp ketchup, 3 tbsp sauce, and 3 tbsp red wine to the frying pan.
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25. Turn heat to high and simmer, mixing the remaining oil and seasonings in the pan. [This is the trick!] If there is too much oil, remove some. Be careful to prevent the oil and sauce from separating.
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26. Simmer while evaporating the alcohol from the red wine, mixing well.
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27. Pour the hot sauce generously over the cooked hamburger steaks.
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