Add 1 and 2 and the ground meat to a bowl, and knead until it thoroughly sticks together.
Add nutmeg, and salt and pepper to the ingredients from step 3, and knead some more.
Take an approximate amount of meat in your hand, use both hands to mold, press in the center, and line up in a pan coated with cooking oil.
Brown on both sides until golden brown over a medium heat, cover with a lid, and cook for another 8-10 minutes. (They will plump up even further if you add in 50 ml of water).
Arrange on a plate, cover with your favorite sauce, and enjoy.
I made the sauce by using 3 tablespoons of Japanese Worcestershire-style sauce, 2 tablespoons of ketchup, and 50 ml of water.
Story Behind this Recipe
Whenever I made hamburgers, they always ended up tough. So I studied various recipes, and made these after a lot of experimenting.
Adjust the amount of milk added, and knead the meat well until it it's sticky. The burgers will toughen if you cook them for too long, so turn the heat down midway through. They will plump up even more if you add 50 ml of water when cooking. Reduce the sauce down a bit in the pan.