AI Meal Planner & Shopper

• 0.5 onion
• 1 Tbsp unsalted butter
• 0.75 lb ground beef and pork combination
• 0.5 tsp diamond crystal kosher salt
• 0.13 tsp freshly ground black pepper
• 0.5 tsp nutmeg
• 0.33 cup panko japanese breadcrumbs
• 1 large egg
• 2 Tbsp milk
• 1 Tbsp neutral oil
• 0.5 onion
• 1 package shimeji brown beech mushrooms
• 1 Tbsp neutral oil
• 1 Tbsp unsalted butter
• 1 Tbsp allpurpose flour plain flour
• 0.5 cup chicken stockbroth
• 0.25 cup red wine
• 0.25 cup ketchup
• 0.25 cup worcestershire sauce
• 2 tsp sugar
• 1 bay leaf
• 4 slices provolone cheese

Steps

1. Gather all the ingredients.
2. Finely mince ½ onion for the patties and set aside.
3. Make perpendicular cuts to chop the onion finer if needed; set aside the minced onion.
4. Thinly slice ½ onion for the sauce and set aside.
5. Cut off and separate shimeji mushrooms into small clusters; set aside.
6. Heat a large frying pan over medium heat, add 1 Tbsp unsalted butter and sauté the minced onion until golden brown and translucent; transfer to a large bowl and let cool.
7. To the cooled minced onion add ¾ lb ground beef and pork combination, ½ tsp kosher salt, ⅛ tsp black pepper, ½ tsp nutmeg, ⅓ cup panko, 1 large egg, and 2 Tbsp milk; mix until combined and knead until pale and sticky.
8. Divide the mixture into 4 portions and toss between your hands to release air, then shape into oval patties; refrigerate covered for at least 20–30 minutes.
9. While patties rest, make the sauce in a large pot: heat 1 Tbsp unsalted butter and 1 Tbsp neutral oil, add the sliced onion and sauté until tender and translucent.
10. Add shimeji mushrooms and cook until slightly tender.
11. Turn heat to low and sprinkle in 1 Tbsp all-purpose flour; cook gently 2–3 minutes to make a white roux, scraping constantly.
12. Add 1–2 Tbsp chicken stock at a time, stirring vigorously after each addition until smooth and lump-free to form the sauce base.
13. Add ¼ cup red wine, ¼ cup ketchup, ¼ cup Worcestershire sauce, 1 bay leaf, and 2 tsp sugar; bring to a gentle simmer on medium then turn off the heat.
14. Heat a large frying pan over medium, add 1 Tbsp neutral oil, indent the center of each patty and sear patties about 3 minutes per side until browned; turn off heat (patties will not be cooked through).
15. Gently transfer patties and any pan juices into the pot with the hambagu sauce, cover and bring to a gentle simmer, then reduce heat to medium-low and spoon sauce over patties occasionally.
16. Close the lid and simmer gently for 15 minutes, occasionally uncovering to coat patties with sauce (no need to flip).
17. Serve the hambagu hot with the sauce and sides like oven-baked potato wedges and blanched broccoli; sprinkle parsley if desired.
18. Optional: place a slice of provolone cheese on each hot patties or serve in individual mini cast iron skillets and heat until sauce is bubbling.
19. To store: refrigerate leftovers in an airtight container for 3–4 days or freeze up to 3 months; reheat in a pan with 1–2 Tbsp water, cover and warm over low heat until sauce bubbles.