Ingredients

• 2 medium onions
• 1 tablespoon butter (for the onions)
• 1 pound ground beef, lean
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground nutmeg
• 1/2 tablespoon cornstarch
• 3 tablespoons water
• 2 tablespoons butter (for frying the patties)

Equipment

• Box grater
• Large skillet
• Mixing bowl
• Spatula

Instructions

1. Grate about half of one onion on the large holes of a box grater and set it aside. This grated onion will melt into the beef and keep the patties moist.
2. Thinly slice the remaining onions. Melt 1 tablespoon butter in a skillet over low to medium heat and cook the onions slowly, stirring now and then, until they turn deep golden and sweet, about 15 to 20 minutes. Don't rush this, low heat is what gives you that soft, jammy caramelization.
3. In a bowl, combine the ground beef, grated onion, salt, pepper, nutmeg, cornstarch, and water. Mix with your hands just until everything is evenly blended, so the patties stay tender rather than dense.
4. Shape the mixture into a log, then cut it into 6 equal pieces and pat each into an oval patty. Score a light crosshatch pattern on top with the tip of a knife, which helps them hold their shape and cook evenly.
5. Melt 2 tablespoons butter in a skillet over high heat and brown the patties well on both sides, about 2 minutes per side, to build a rich crust. Lower the heat and cook another 2 to 3 minutes until cooked through and no longer pink in the center.
6. Pile the caramelized onions over the karbonader and serve with boiled potatoes, peas, and brown gravy for dinner, or tuck one onto a slice of bread for lunch.