Ingredients
Main Ingredients (2 servings)
Seasonings
Steps
- Finely chop 1/2 onion.
- Heat a frying pan over low heat and add a little olive oil.
- Add the chopped onion to the pan and cook slowly while evaporating the moisture.
- 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.
- Cook for about 10 minutes until the onion becomes sweet and caramelized.
- Let the caramelized onion cool down and chill it in the refrigerator.
- In a chilled bowl, add 300g of mixed ground pork and beef.
- 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.
- Add 1 egg, 15g of breadcrumbs, 10g of parmesan cheese, and 1 piece of beef fat cut into small pieces.
- Add the chilled caramelized onion.
- For odor removal, add 3 shakes of nutmeg and black pepper to taste. Mix until everything is uniformly combined.
- Slam the meat mixture into the bowl about 10 times, like playing catch, to remove air from inside.
- Divide the meat mixture into 2 portions.
- 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.
- Heat a frying pan over medium-low heat and add oil, a little more than usual.
- Place the hamburg steaks in the warmed pan and sear for 2 minutes.
- Flip the hamburg steaks and sear for another 2 minutes.
- Flip again, cover with a lid, reduce heat to very low, and steam for 5 minutes.
- Remove the lid and flip once more.
- Cover with a lid again and cook thoroughly for another 5 minutes.
- 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.
- Transfer the hamburg steaks to a plate and rest them covered with aluminum foil.
- Add 100cc of red wine to the frying pan used for the hamburg steaks and heat over low heat.
- While scraping the delicious meat drippings from the pan with a spatula, reduce the red wine until it's almost caramelized but not burnt.
- Add 50cc of water, 3 tbsp of ketchup, and 3 tbsp of Worcestershire sauce, and reduce the sauce.
- Cook until the acidity of the ketchup dissipates and the sauce reaches your desired consistency.
- Pour the sauce over the hamburg steaks and serve.
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