Dice the onion and add it to a large heat-resistant bowl. Cover with some cling film and heat in the microwave for 5 minutes. Once out of the microwave, mix it all up and leave to cool.
Add the panko, egg, ground meat, salt and pepper to the onion bowl and mix until sticky. Split the mixture into 3-4 equal portions.
Heat up a frying pan and add some vegetable oil. Shape the meat into burger shapes and put them in the frying pan. Cook on a medium heat until browned.
These burgers are very soft so use 2 spatulas to turn them over gently. Put a lid on the pan and then turn down the heat a little.
When the burgers are plump and clear juices come out when pierced with a skewer, these burgers are cooked and you can take them out of the pan. If there is still some red or pink meat, just give them a few more minutes.
Add the red wine, Japanese Worcestershire-style sauce and ketchup into the pan, mix well with the meat juices and bring to a boil.
Serve with glazed carrots. Peel 1 carrot and cut into bite-sized pieces (shave off the sharp edges if you can before you cook it.
Boil the carrots in just enough water to submerge them until almost soft. Then add 10 g butter and 1 tablespoon sugar and boil until completely soft. (Add a small amount of soup stock granules if you like.)
Story Behind this Recipe
Out of my mother's cooking I always loved her hamburgers the best. It's just a normal burger but the wine in the sauce gives it such a great scent, it's just gorgeous. I got my mother to tell me the ingredients and decided on the amounts myself.
We use this sauce for meat stuffed peppers in my house too.