Juicy Plump German-Style Hamburg Steak with Mushroom Cream Sauce

Mince the onion. It's used raw, so chop it as fine as possible.

Combine the ground meat, panko, milk, egg, salt, mustard, and minced onion. Squeeze the mixture together first, then mix with spread fingers.

Divide into 4 portions and shape into patties.

Heat butter in a frying pan, arrange the patties, and brown one side well.

Add sake, cover, and steam-cook.

Remove the patties and lightly wipe out the burnt bits in the pan.

Add more butter and sauté hand-torn mushrooms.

Add sake to deglaze and pull up the umami stuck to the pan.

Add heavy cream and cook gently until it thickens slightly.

Adjust seasoning with salt.

Pour the mushroom cream sauce over the patties; finish with parsley and pepper.