Ingredients (serves 4):

• 1 small onion, finely minced
• 2 Tbsp. butter
• 9 oz. ground beef
• 9 oz. ground pork
• 1 cup panko* (Japanese bread crumbs)
• 1 egg
• 1/2 tsp. salt
• 1/4 tsp. black pepper, freshly ground
• 1/8 tsp. nutmeg, grated
• All purpose flour for dusting
• 1-1/2 Tbsp. vegetable oil
• 2 Tbsp. water

For sauce A (Western):

• 1/2 cup ketchup
• 1 Tbsp. Worcestershire sauce
• 1/2 cup hot water

For sauce B (Japanese):

• 2 Tbsp. sugar
• 4 Tbsp. mirin (Japanese sweet rice wine)
• 4 Tbsp. soy sauce
• 2 tsp. corn starch (mixed with 1 Tbsp. cold or room temperature water)

For garnish:

• Cabbage, shredded
• Cherry tomatoes
• Parsley

* You can make your own panko: coarsely tear stale white bread, then crush by using the pulse setting of your food processor.

Finely mince the onion and set the Gourmet d’Expert® Electric Skillet to 360ºF. Sauté onion with butter for 5 minutes and turn off the heat. Scoop out onion and spread on a plate to cool down and set aside.

When the onion cools down, place both ground meats, cooked onion, panko, beaten egg, salt, pepper and nutmeg in a large bowl. Mix very well with a clean hand.

Divide mixture into 12 oval patties, each about 3/4 inch thick. Slightly dent the center of each patty, lightly dust with flour and set aside.

Set the Gourmet d’Expert® Electric Skillet to 360ºF and add vegetable oil. Place prepared meat patties on skillet and brown both sides - about 3 minutes on each side.

Turn the skillet to 280ºF, add 2 tablespoons of water then cover with the lid and cook for 5 minutes or until it is done.

Turn off the heat, take patties off the skillet and remove extra grease from the skillet with a paper towel.

Set the skillet to 280ºF, add all sauce ingredients (A or B) to the skillet and mix. After small bubbles come to the surface, cook for 1 minute and turn off the heat.

Plate patties with garnish, spoon the sauce over and enjoy!