- 2 ½ Tablespoons unsalted butter, divided
- ½ large onion, finely minced
- ½ lb ground beef
- ½ lb ground pork
- 2 garlic cloves, minced
- ¼ cup panko breadcrumbs
- 3 Tablespoons half and half or milk
- 1 egg
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 Tablespoon neutral oil
- ¼ large onion, thinly sliced
- 1 package shimeji mushrooms
- 8 ounces beef stock
- ¼ cup red wine
- ¼ cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- Make the sauce: Put the beef stock, red wine, ketchup, worcestershire sauce, oyster sauce, and sugar together in a large cup and stir until the sugar is dissolved. Set aside.
- Place a pan over medium high heat. Let it heat up for a couple minutes and then add 1 ½ tablespoons of butter and the onion. Sauté for about 4-5 minutes until translucent. Set aside to cool down (I usually spread the onions out in a bowl and then stick the bowl in the fridge to speed things up).
- In a mixing bowl, add the ground beef and pork, cooked cooled onion, garlic, panko, half and half, egg, salt, nutmeg, and fresh ground black pepper. Mix thoroughly and then knead for 1-2 minutes with clean hands until the mixture is well combined and sticky.
- Divide the mixture into quarters and scoop out one section. Make a ball with the meat.
- Throw the ball from one hand to the other 4-5 times so that the air inside the ground meat mixture is removed. (Doing this releases the air trapped inside the meat and will keep the patties from cracking or bursting.)
- Then split the ball in half and shape the balls into flat oval shapes about 1 inch thick. Repeat with the remaining meat mixture so you have 8 patties.
- Refrigerate the patties for 30 minutes so the meat rests and the fat solidifies.
- Heat a large 12″ skillet over medium high heat for several minutes. Add the oil and swirl the skillet around to spread the oil.
- Place the 8 patties in the skillet. Press the center of the oval gently with 2 fingers to make an indentation (the center bulges up while cooking and the indentation will help keep the patty shape attractive).
- Cook for about 2-3 minutes until the bottom of the hambagu steak is browned. Then turn it over using a spatula, and cook for another 2-3 minutes. Transfer to a plate.
- Trim the bottom 1/2 inch of the shimeji mushrooms and break apart into small little bunches.
- Using the same skillet (do not wipe or wash it out), melt the remaining 1 tablespoon of butter in the frying pan over medium high heat. Add the sliced onions and sauté for a couple of minutes until the onions become transparent.
- Add the shimeji mushrooms and sauté for another 2 minutes until the mushrooms are softened.
- Add the sauce to the skillet, scrape and mix well using a wooden spoon or spatula and bring the sauce to a simmer over high heat.
- Reduce the heat to medium and place the hambagu steaks back into the skillet with any juices that have collected on the plate.
- Cook for 10-12 minutes, turning the hambagu steaks over gently a couple of times through the cooking time. Transfer the patties to a serving platter, then raise the heat to medium high, and continue cooking the sauce until it is reduced and thickened with a gravy consistency, about 3-5 minutes.
- Pour the sauce over the steaks and serve with your choice of vegetables, rice, salad, or miso soup. Serve immediately.