Steps

1. Finely chop 1/2 onion.
   🕒 00:17
2. Heat a frying pan over low heat and add a little olive oil.
   🕒 00:53
3. Add the chopped onion to the pan and cook slowly while evaporating the moisture.
   🕒 00:56
4. Add a pinch of salt and continue cooking. **[This is the key!]** Once the moisture has evaporated, gradually add water and continue cooking to caramelize faster.
   🕒 01:07
5. Cook for about 10 minutes until the onion becomes sweet and caramelized.
   🕒 01:31
6. Let the caramelized onion cool down and chill it in the refrigerator.
   🕒 01:40
7. In a chilled bowl, add 300g of mixed ground pork and beef.
   🕒 01:51
8. Add 2.4g of salt (0.8% of the meat's weight) and knead thoroughly until it becomes sticky. **[This is the key!]** Using cold meat and kneading with salt first maximizes stickiness.
   🕒 01:54
9. Add 1 egg, 15g of breadcrumbs, 10g of parmesan cheese, and 1 piece of beef fat cut into small pieces.
   🕒 02:25
10. Add the chilled caramelized onion.
    🕒 02:56
11. For odor removal, add 3 shakes of nutmeg and black pepper to taste. Mix until everything is uniformly combined.
    🕒 03:08
12. Slam the meat mixture into the bowl about 10 times, like playing catch, to remove air from inside.
    🕒 03:38
13. Divide the meat mixture into 2 portions.
    🕒 04:02
14. Lightly oil your hands, form the meat mixture by playing catch, and make an indentation in the center. **[This is the key!]** Check for cracks, as cracks can cause juices to leak.
    🕒 04:06
15. Heat a frying pan over medium-low heat and add oil, a little more than usual.
    🕒 04:40
16. Place the hamburg steaks in the warmed pan and sear for 2 minutes.
    🕒 04:49
17. Flip the hamburg steaks and sear for another 2 minutes.
    🕒 05:01
18. Flip again, cover with a lid, reduce heat to very low, and steam for 5 minutes.
    🕒 05:17
19. Remove the lid and flip once more.
    🕒 05:37
20. Cover with a lid again and cook thoroughly for another 5 minutes.
    🕒 05:56
21. Turn off the heat and remove the hamburg steaks from the pan. **[This is the key!]** If clear juices come out when a bamboo skewer is inserted, it's cooked through.
    🕒 06:00
22. Transfer the hamburg steaks to a plate and rest them covered with aluminum foil.
    🕒 06:16
23. Add 100cc of red wine to the frying pan used for the hamburg steaks and heat over low heat.
    🕒 06:29
24. While scraping the delicious meat drippings from the pan with a spatula, reduce the red wine until it's almost caramelized but not burnt.
    🕒 06:40
25. Add 50cc of water, 3 tbsp of ketchup, and 3 tbsp of Worcestershire sauce, and reduce the sauce.
    🕒 06:53
26. Cook until the acidity of the ketchup dissipates and the sauce reaches your desired consistency.
    🕒 07:07
27. Pour the sauce over the hamburg steaks and serve.
    🕒 07:41