Giant Big Cheese Hamburg Steak

Finely chop the onion. A food chopper may be used.

Saute the chopped onion in a frying pan, then spread it out on plastic wrap to cool. A microwave can be used instead if you are short on time, but sauteing brings out more flavor.

Put the panko breadcrumbs and milk into a sturdy plastic bag and let the panko soak.

Add the coarsely ground and finely ground beef and pork blend to the bag of soaked panko, add salt, and knead well.

Add the sauteed and cooled onion, pepper, nutmeg, and egg, and mix everything together to finish the meat mixture.

Cut the broccoli directly into a heat-resistant bag, season with consomme, pepper, and a little olive oil, massage it in, and microwave at 600W for 2 minutes to make the side dish.

Saute the corn and mushrooms in butter. Use the butter sparingly, as too much makes it heavy.

Combine the red wine, demi-glace sauce, Worcestershire sauce, and ketchup to make the rich sauce.

Make the cheese sauce. Melt the butter, add the flour and stir, and once melted add the milk a little at a time, then finally melt in the cheese. Add food coloring if desired.

Heat the skillet, shape the meat mixture into one large patty, and place it in. Smooth the surface flat, cover with a lid, and cook over low heat for 5 minutes.

Drain off the excess fat, cover with a plate, and flip it over in one motion. Cook for another 3 minutes, then flip it once more.

Arrange the broccoli, corn, and mushrooms around the hamburg steak, brush on the rich sauce, and pour on plenty of cheese sauce and cheese. Top with the soft-boiled egg to finish and serve with rice.