The word hanbagu (ハ ン バ ー グ) indicates the hamburger cooked according to the Japanese method, in a pan accompanied by a sauce based on Worcestershire sauce. It is not served with bread, but with separated cooked vegetables or salad. This dish is a typical example of yoshoku cuisine and is highly appreciated in Japan, especially by the youngest, and it never fails in family restaurants. In many schools it is served as a meal during the lunch break, accompanied by steamed rice. It is more of a meatloaf than a real American hamburger, which in Japan takes the name of "hanbaga". The very first appearance of this dish dates back to the Meiji era in Japan (at the time it was more a steak than a meatball) and was called "German steak". In "Complete Book of the Western Cuisine Law" (Shintaro Takano, 1905) the first hamburger recipe in Japan is recorded. In general, eating this type of dish was considered expensive because the beef was very valuable. Since the 1960s, however, since even lower-cost minced meat (such as chicken or pork) was included in the recipe, housewives also managed to prepare hamburgers at home for their children. With the growing influence of American culture in the Far East, in the 70s the hamburger became a normal consumer food in all respects. The recipe is calibrated for a hamburger. Since this recipe is also intended for children, I have omitted adding red wine to the sauce. If you want to add it, insert 3 tablespoons of red wine and 1 teaspoon of ketchup sugar and Worcestershire sauce. INGREDIENTS 30 gr ground beef 30 gr ground pork 1/2 white onion vegetable oil 1/2 beaten egg ground pepper salt 2 spoons of panko 1 tbsp milk 2 spoons of ketchup 2 tablespoons of Worcestershire sauce PREPARATION - Cut the onion into small and thin pieces. - Heat a pan with oil and brown the onion. Cook until golden brown. Turn off the stove and pour the onion into a bowl. - In the same bowl combine the two types of minced meat together, panko mixed with milk, the 1/2 beaten, salt and pepper. Mix the mixture with your hands and form a large flat meatball: quickly pass the hamburger from one hand to the other in order to eliminate the air inside. If the meatball is too sticky, grease your hands with oil. - Heat a little oil in a pan and cook the hamburger on one side for about 3 minutes on low heat. Add water and turn the hamburger on the other side, cover with a lid and cook for another three minutes, making sure that the water is not completely absorbed. - Meanwhile, mix the ketchup and the Worchestershire sauce in a bowl. - Remove the lid and pour the sauce made on the broth of the meat. Mix carefully, making it thicken slowly. Turn the hamburger and flavor. - Serve with fresh salad or cooked vegetables, such as sautéed potatoes and carrots.