Cheese-Stuffed Simmered Hamburg Steak with Tomato Sauce

Finely mince the onion.

Melt the butter in a frying pan, add the onion, and sprinkle with salt. Sauté over low to medium heat for 15 minutes until the moisture has evaporated and the onion is lightly browned.

Once sautéed, transfer half of the onion to a bowl to cool. Reduce the heat to low, add the all-purpose flour to the onion remaining in the frying pan, and mix thoroughly until the floury texture disappears.

Add the crushed tomatoes and stir well to dissolve the flour. Add the (A) ingredients (water, Worcestershire sauce, sugar, and consommé powder), heat over low to medium heat, and turn off the heat once it comes to a boil to complete the tomato sauce.

Add the ground beef and pork and the (B) ingredients (egg, milk, panko, nutmeg, salt, and pepper) to the cooled onion in the bowl, and knead well. Divide the mixture into 4 equal portions. Drizzle a little vegetable oil (not included in the ingredients list) onto your palms, then pass the meat back and forth between your hands to remove excess air as you form them into round patties. Make a shallow well on the top of each patty.

Heat the vegetable oil in a frying pan and sear both sides of the Hamburg steaks thoroughly over high heat. At the same time, gently reheat the sauce over low heat on a separate burner.

Once the Hamburg steaks are seared, add them to the sauce and simmer over medium-low heat for 10 minutes, then simmer for another 10 minutes over low heat. (Stir the bottom occasionally and simmer without a lid to allow some of the moisture in the sauce to evaporate.)

Once simmering is complete, sprinkle the shredded mozzarella cheese over the patties, cover with a lid, and cook over low heat until the cheese melts.

Garnish with black pepper and fresh parsley, to taste.