Hambagu patties

1. Heat a frying pan on medium. Once hot, add the butter and diced onion. Fry until slightly softened and translucent, then cool completely.
2. Mix the milk and panko in a small bowl and set aside.
3. Once the onions have cooled, add them to a large mixing bowl with the ground meat, salt, pepper and nutmeg. Mix by hand until the ingredients are evenly distributed (but be careful not to overmix).
4. Add the milk and panko mixture to the bowl and mix by hand again until evenly distributed.
5. Divide the meat into portions and shape into patties.
6. Toss each patty from one hand to the other to remove any air bubbles, then make a dent on one side.
7. Place the patties on a plate, then cover and chill in the refrigerator for 20-30 minutes.

Cooking

1. Heat a frying pan on medium high and once hot, add 1 tbsp of vegetable oil.
2. Place the patties in the frying pan with the dent side facing up. Fry for 2-3 minutes or until browned and crispy.
3. Flip the patties and reduce the heat to medium-low. Continue to fry for 3-4 minutes.
4. Check the patties are cooked through by piercing the thickest part with a toothpick. If the juices run clear then they're cooked. Alternatively, check with a cooking thermometer, the internal temperature should reach 70°C (160°F).  
5. Tip: If the hambagu isn't cooked all the way through and it's starting to burn, reduce the heat to the lowest setting and place a lid on top.
6. Once cooked through, turn off the heat and transfer the hamburgs to the serving plates.

Sauce

1. Using the same pan with the meat juices, add the Worcestershire sauce, tomato ketchup, mustard and honey.
2. Mix well and allow to bubble for 2-3 minutes until slightly thickened.
3. Drizzle the sauce over the hamburg, serve with your favourite sides and enjoy!