Ingredients

• 2 onions, divided
• 1 tablespoon butter (for the onions)
• 1 pound ground beef
• 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 half of one onion on the fine side of a box grater and set it aside. This adds moisture and flavor right into the meat.
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 soft, golden, and sweet, about 20 to 25 minutes. Low and slow is the secret to real caramelization, so resist cranking up the heat.
3. In a bowl, combine the ground beef, grated onion, salt, pepper, nutmeg, cornstarch, and 3 tablespoons water. Mix with your hands just until everything is evenly blended, so the patties stay tender.
4. Shape the mixture into a log, then cut it into 6 equal pieces and pat each into a patty. Score a light crosshatch pattern on top of each with a knife, which helps them cook evenly and looks classic.
5. Melt 2 tablespoons butter in a skillet over high heat and brown the patties well on both sides, about 2 minutes per side, so you get a deep, savory crust.
6. Lower the heat and cook another 2 to 3 minutes, until the patties are cooked through and no longer pink in the center.
7. Serve the karbonader topped with the caramelized onions alongside boiled potatoes, stewed peas, and brown sauce for dinner, or on a slice of buttered bread for lunch or a snack.