Step by step

Method

5 steps

1. 1

   Finely mince half an onion and cook it in a little oil over medium heat 5–6 minutes until soft and sweet — cool it so it doesn't scramble the egg. Mix ground beef and pork (or all beef) with the cooled onion, a handful of panko soaked in milk, one egg, salt, and pepper until just combined. Don't knead it like bread.

2. 2

   Shape into oval patties about ¾ inch thick; press a shallow dent in the center of each so they stay flat as they cook. Rest 10 minutes in the fridge if you have time — they hold together better.

3. 3

   Heat oil in a skillet over medium. Cook the patties 3–4 minutes per side until deep brown. Splash in a little water or broth, clap on a lid, and steam 3–4 minutes more until the center is cooked through (about 160°F) and juices run clear.

4. 4

   Move patties to a plate. In the same pan, simmer soy sauce, ketchup, Worcestershire-style sauce, and a pinch of sugar 1–2 minutes until glossy. Spoon over the hambagu.

5. 5

   Serve with rice and a side salad. Cut in and check that the middle isn't pink.