①Mince the onion and mushroom.

②Diced the cherry tomatoes.

③Cut the lamb shoulder into 2-3 cm cubes, place all of them in a food processor, and coarsely chop.

④Grate the garlic(B).

⑤Soak the breadcrumbs(C) in the milk(C).

⑥Heat 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.

⑦In a bowl, combine the lamb shoulder(③), grated the garlic(④),the ground pork and the remaining(B), mixing thoroughly until it becomes sticky.

⑧⑦Add the breadcrumbs soaked in milk(⑤), caramelized onions(⑥), and the beaten eggs(C) 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.

⑪In a frying pan, add the mushrooms(①), diced the cherry tomatoes(②), and red wine, and simmer for about 1 minute. Add the miso and mix over low heat.

⑫Arrange the hamburg steak(⑩) and baby leaf on a plate, pour the sauce (⑪), and you’re done!