(courtesy of Shizuko Shimada, co-owner, Bench Creek Ranch in Fallon. Serves 4)
2 tablespoons neutral oil, divided
½ onion, minced
¾ pound ground beef and pork (8 ounces beef and 4 ounces pork or 9 ounces beef and 3 ounces pork, depending on preference)
½ teaspoon Diamond Crystal kosher salt
Freshly ground pepper
½ teaspoon nutmeg
⅓ cup panko breadcrumbs
2 tablespoons milk
1 large egg
3 tablespoons red wine (or substitute beef or chicken stock)
Heat a large pan over medium heat. Add 1 tablespoon oil, then the minced onion. Sauté the onions until tender, then add to a bowl with ground beef and pork mixture. Season with salt, freshly ground pepper, and nutmeg. Next, add panko, milk, and the egg, and mix well. Form into four tight, oval patties. Indent the center of each patty with two fingers.
In the same pan, add the second tablespoon of oil over medium heat. Add the patties and cook until browned, about 3 minutes per side. Add red wine to pan and reduce heat to low. Cover pan with lid and cook 5 to 7 minutes until cooked through. Transfer patties to a plate and use pan to make sauce.
For sauce:
1 tablespoon unsalted butter
3 tablespoons ketchup
3 tablespoons Worcestershire sauce
3 tablespoons red wine (or substitute beef or chicken stock)
3 tablespoons water
Add butter, ketchup, Worcestershire, red wine, and water to the same pan with the patty drippings. Mix well and bring to a simmer over medium heat. When sauce thickens, remove from heat and drizzle over hamburger steaks.
