Steps
- Measure 2 tablespoons of neutral oil. Heat half in a skillet over medium heat and sauté ½ minced yellow onion until soft. Let cool completely.
- Mix 340g of mixed ground beef and pork with the onion, ⅓ cup of panko, 2 tablespoons of milk, 1 large egg, ½ teaspoon of kosher salt, ½ teaspoon of ground nutmeg, and black pepper. Knead until sticky and pale.
- Shape into oval patties, tossing each between your hands to release air. Cover and refrigerate for at least 30 minutes.
- Heat the remaining oil over medium heat. Brown the patties for about 3 minutes per side.
- Measure 6 tablespoons of red wine. Add half, reduce the heat to low, cover, and cook for 5-7 minutes, until the centers reach 160°F / 71°C. Transfer to plates.
- Add the remaining wine, 1 tablespoon of unsalted butter, 3 tablespoons of ketchup, 3 tablespoons of tonkatsu sauce, and 1 tablespoon of water to the pan. Simmer until thickened, adding more water if needed, and pour over the patties.