①Mince the onion and butterbur shoots.

②Grate the garlic(C).

③Soak the breadcrumbs(D) in the milk(D).

④Slice the red turnip into around 5mm thick rounds.

⑤Heat olive oil(A) in a frying pan over medium heat, add the minced onions(①)  and salt(A), and sauté until they become tender. Cook over low heat, stirring constantly, until it turns into a caramel color. Remove it from the frying pan and let it cool.

⑥Heat olive oil (B) in a frying pan and sauté the red turnip (④) over medium heat until both sides are browned. Then, transfer it from the frying pan.

⑦In a bowl, combine the ground beef and pork mixture, grated the garlic(②), and the remaining(C), mixing thoroughly until it becomes sticky.

⑧Add the breadcrumbs soaked in milk(③), caramelized onions(⑤), and the beaten eggs(D) to the bowl(⑦). Knead until the surface becomes smooth.

⑨Divide the meat mixture(⑧) into four equal portions. Use both hands to toss the mixture back and forth to remove air, then shape it into a cylindrical form.

⑩Heat olive oil(D) in a frying pan, add the meat mixture(⑨) and cook over medium heat for 2-3 minutes. Once browned, flip it over and cook for 2-3 minutes on medium heat. Cover the pan and steam over low heat for 5-7 minutes until the center is cooked through. Then, remove from the pan.

⑪Heat olive oil(E) in a frying pan, add the butterbur shoots(①), and sauté for 1-2 minutes until softened. Add the remaining(E) and mix over low heat.

⑫Arrange the sautéed red turnips(⑥) and hamburg steak(⑩) on a plate, top with the butterbur shoot miso (⑪), and you’re done!