Sort ingredients
phillych3zst3ak
QR Code
Listen
Pdf
Finely mince the onion. Heat 1 tsp oil in a pan over medium. Sauté until soft, translucent, and lightly golden (4–6 minutes). Transfer to a bowl and cool completely.
In a small bowl, soak the panko in milk until it absorbs and becomes pasty (2–3 minutes).
In a large bowl, add the ground meat and salt. Knead gently with your hands for 1 minute until slightly sticky. Add the cooled onions, panade, egg, pepper, and nutmeg. Mix with open fingers or chopsticks just until combined and uniform.
Divide into 1 portion. Toss the meat back and forth between your palms 5–6 times to release air pockets. Shape into an oval patty ~2 cm thick. Press a shallow dimple in the center with your fingertips. Cover and refrigerate 20–30 minutes.
Heat a frying pan over medium with 1 tsp oil. Place the patty dimple-side up. Sear undisturbed until well-browned on the bottom (2½–3 minutes). Flip and sear the second side (1½–2 minutes). Add 1–2 Tbsp wine/water, cover with a lid, reduce to low heat, and steam 3–5 minutes.
Remove the patty to a plate. Add butter to the pan, then the ketchup, Worcestershire, wine, water (and optional soy/honey). Simmer over medium heat 1–2 minutes, stirring, until glossy and slightly thickened. Pour over the patty.