Danish Hakkebøf Recipe: Beef Patties with Caramelized Onions

The history of the hamburger is still up for debate, with multiple origin stories and no clear consensus on which one is true. But one popular legend claims that the hamburger was invented by a Danish butcher’s apprentice in the U.S. around the turn of the 19th century.

Whether or not that’s the real story is probably best left unanswered, but since it fits so perfectly with this recipe—let’s just agree to go with it, shall we?

What we do know, is that a Danish food writer visited the U.S. in the mid-1940s and fell head over heels for the country’s emerging fast-food culture. Inspired, he brought his newfound love for burgers back to Denmark and spread the word to anyone willing to listen. Among those intrigued by the idea were Oscar and Anni Pettersson, a couple who saw an opportunity to introduce the American-style burger to Copenhagen. In May 1949, they opened Oscars Bøf Bar in Bakken—the world’s oldest amusement park—on the outskirts of the city. Their Danish take on the American burger, called the Beef Sandwich, was an instant hit.

More than 70 years later, Oscars Bøf Bar is still there, now run by the third generation of the Pettersson family in the same spot where it all began.

And then there’s Hakkebøf med Bløde Løg—essentially the “dinner version” of the beef sandwich (or perhaps more accurately, the beef sandwich is the fast food version of Hakkebøf – which predates the former). In this classic Danish dish, the burger bun is swapped for potatoes, rich gravy, pickles, and lots of braised onions. Think of it as a more old-school, knife-and-fork approach to the hamburger.

A deceptively simple pan-seared beef patty, served with potatoes, gravy, pickled accessories and lots and lots of soft, caramelized onions. The secret to this recipe is to let the onions simmer over low heat for at least 30 minutes while giving them the occasional stir – gradually turning them luxuriously golden, with a sweet, umami packed flavor that compliments the beef and gravy perfectly.

Why You’ll Love This Recipe:

• A True Danish Classic: Hakkebøf is a beloved Danish classic featuring juicy beef patties and soft, caramelized onions.
• Simple, High-Quality Ingredients: Uses only a few pantry staples to create big, comforting flavors.
• Perfectly Seared Patties: with a deep, golden crust and tender inside.
• Rich, Onion-Packed Sauce: The braised onions cook down into a slightly sweet topping that pairs perfectly with the beef.
• Quick & Easy to Make: Ready in about 30 minutes, making it a great weeknight meal.

What You Need to Know About Danish Hakkebøf:

The secret to perfectly tender hakkebøf? Using coarse-ground beef and cooking the patties just right—seared until golden, then simmered gently in the onion sauce to absorb maximum flavor.

Ingredients You’ll Need:

For the Hakkebøf (Beef Patties):

• Ground beef
• Salt
• Black pepper
• Butter (for frying)

For the Soft Braised Onions:

• Onions, thinly sliced
• Butter
• Beef stock
• Salt
• Black pepper

Optional Accompaniments:

• Boiled or mashed potatoes
• Pickled beets
• Brown gravy
• Fried egg (traditional Danish topping)

Equipment You’ll Need:

• Large Skillet or Cast-Iron Pan: For searing the patties and caramelizing the onions.
• Wooden Spoon: Helps stir and soften the onions without breaking them apart.
• Mixing Bowl: To combine and season the ground beef.
• Spatula: For flipping the patties without breaking the crust.

Important Cooking Tips:

• Use High-Quality Ground Beef: Coarse-ground beef (around 15-20% fat) yields the juiciest patties.
• Let the Patties Rest: After forming, let them sit for a few minutes—this helps them hold their shape.
• Sear First, Then Simmer: The best texture comes from a deep sear before finishing in the onion sauce.
• Low & Slow for Onions: Cooking onions over medium-low heat brings out their natural sweetness.
• Deglaze for Extra Flavor: Adding a splash of beef stock helps lift the caramelized bits from the pan into the sauce.

Planning Ahead:

• Make the Onions in Advance: The braised onions can be cooked a day ahead and reheated.
• Shape Patties Beforehand: Form the beef patties and store them in the fridge for up to 24 hours before cooking.
• Pair with a Traditional Danish Side Dish: Mashed potatoes, buttered vegetables, or a slice of rye bread complete the meal.

Storing, Freezing, Reheating:

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Freeze cooked patties (without onions) for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm patties and onions in a skillet over low heat, adding a splash of beef broth if needed.

FAQ:

Q: What’s the difference between hakkebøf and a hamburger?
A: Hakkebøf is served without a bun and topped with soft, braised onions.

Q: Can I make this with lean beef?
A: Yes, but higher-fat beef (15-20%) will result in juicier patties. If using lean beef, consider adding a small amount of butter or beef fat for moisture.

Q: Can I add eggs or breadcrumbs to the patties?
A: Traditionally, hakkebøf has no fillers—just seasoned beef. But for a slightly softer texture, a small amount of breadcrumbs or egg yolk can be added.

Q: What’s the best way to caramelize the onions?
A: Cook them low and slow with butter and a bit of salt, stirring occasionally for about 15-20 minutes until golden brown.

Q: Can I add a fried egg on top?
A: Absolutely! In Denmark, many people enjoy hakkebøf with a fried egg for extra richness.

Substitutions and Allergies:

• Dairy-Free: Use oil instead of butter for frying.
• Gluten-Free: The dish is naturally gluten-free—just check that your beef stock contains no added flour.
• Vegetarian Alternative: Swap the beef patty for a mushroom-based patty or thick slice of roasted eggplant.

Beverage Pairings:

• Danish Beer (Carlsberg or Tuborg)
• Red Wine (Syrah or Pinot Noir)
• Aquavit

Step-by-Step Guide to Making Danish Hakkebøf: Beef Patties with Caramelized Onions

Step 1: Caramelize the Onions

1. Peel and thinly slice the onions into rings.
2. In a large pan, melt 2 tablespoons of butter over medium-low heat.
3. Add the sliced onions and sprinkle with 1 teaspoon of sea salt.
4. Cook slowly, stirring occasionally, for about 10 minutes.
5. Add 2 tablespoons of water to help soften the onions and deglaze the pan.
6. Continue cooking, stirring occasionally, for another 20-30 minutes until the onions are soft and golden brown.

Step 2: Prepare the Beef Patties

1. Divide the ground beef into four equal portions and shape them into thick, round patties.
2. Generously season both sides with salt and black pepper.
3. In a large pan, melt 1-2 tablespoons of butter over medium heat.
4. Place the patties in the pan and fry for about 5 minutes per side, until well browned on the outside and cooked through.
5. Remove the patties from the pan and set them aside. Keep them warm while making the sauce.

Step 3: Make the Sauce (Gravy)

1. In the same pan where the patties were cooked, melt 2 tablespoons of butter over medium heat.
2. Whisk in 3 tablespoons of flour and cook, stirring constantly, for 1-2 minutes, until the flour turns light golden brown.
3. Gradually add the veal or beef stock, whisking continuously to prevent lumps.
4. Continue whisking until the sauce thickens.
5. Season with salt and black pepper to taste.

Step 4: Assemble and Serve

1. Place the beef patties on a serving plate.
2. Top each patty with a generous portion of caramelized onions.
3. Drizzle the pan sauce (gravy) over the patties.
4. Serve with boiled or oven-roasted potatoes and pickled cucumber on the side.

Check Out More Scandinavian Recipes Here:

How to Make Flæskesteg: Danish Pork Roast with Crispy Crackling
Rieska – Finnish Potato Flatbread
Swedish Christmas Classic – Jansson’s Temptation
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Danish Blue Cheese Gougéres

Hakkebøf med Bløde Løg: Danish Beef Burgers with Caramelized Onions

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4.9 from 11 reviews

• Author: Kalle Bergman
• Total Time: 50 minutes
• Yield: 4 1x

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Description

A deceptively simple pan-seared beef patty, served with potatoes, gravy, pickled accessories and lots and lots of soft, caramelized onions. The secret to this recipe is to let the onions simmer over low heat for at least 30 minutes while giving them the occasional stir – gradually turning them luxuriously golden, with a sweet, umami packed flavor that compliments the beef and gravy perfectly.

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Ingredients

Units USM Scale 1x2x3x

For the Beef Patties:

• 1 1/2 lb (700g) ground beef
• Salt, to taste
• Black pepper, to taste

For the Caramelized Onions:

• 3 large onions, thinly sliced
• 1 teaspoon sea salt
• 4 tablespoons butter (preferably organic)
• 2 tablespoons water

For the Sauce:

• 2 tablespoons butter
• 3 tablespoons flour
• 1 1/2 cups (360ml) veal or beef stock
• Salt and black pepper, to taste

To Serve:

• Boiled or oven-roasted potatoes
• Pickled cucumber

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Instructions

Step 1: Caramelize the Onions

1. Peel and thinly slice the onions into rings.
2. In a large pan, melt 2 tablespoons of butter over medium-low heat.
3. Add the sliced onions and sprinkle with 1 teaspoon of sea salt.
4. Cook slowly, stirring occasionally, for about 10 minutes.
5. Add 2 tablespoons of water to help soften the onions and deglaze the pan.
6. Continue cooking, stirring occasionally, for another 20-30 minutes until the onions are soft and golden brown.

Step 2: Prepare the Beef Patties

1. Divide the ground beef into four equal portions and shape them into thick, round patties.
2. Generously season both sides with salt and black pepper.
3. In a large pan, melt 1-2 tablespoons of butter over medium heat.
4. Place the patties in the pan and fry for about 5 minutes per side, until well browned on the outside and cooked through.
5. Remove the patties from the pan and set them aside. Keep them warm while making the sauce.

Step 3: Make the Sauce (Gravy)

1. In the same pan where the patties were cooked, melt 2 tablespoons of butter over medium heat.
2. Whisk in 3 tablespoons of flour and cook, stirring constantly, for 1-2 minutes, until the flour turns light golden brown.
3. Gradually add the veal or beef stock, whisking continuously to prevent lumps.
4. Continue whisking until the sauce thickens.
5. Season with salt and black pepper to taste.

Step 4: Assemble and Serve

1. Place the beef patties on a serving plate.
2. Top each patty with a generous portion of caramelized onions.
3. Drizzle the pan sauce (gravy) over the patties.
4. Serve with boiled or oven-roasted potatoes and pickled cucumber on the side.

Notes

Caramelizing Onions Takes Time: Low heat and patience are key. Stir occasionally and add small amounts of water if they dry out too quickly.

Perfectly Browned Patties: To get a good crust, make sure the pan is hot enough before adding the patties and avoid pressing them down while cooking.

Thick & Smooth Sauce: Whisk the stock gradually to avoid lumps in the gravy. If lumps form, strain the sauce before serving.

Serving Tip: Hakkebøf is traditionally served with pickled cucumbers, which add a refreshing contrast to the richness of the dish.

• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Main Course
• Method: Pan Frying
• Cuisine: Danish

Nutrition

• Serving Size: 1 patty
• Calories: 520
• Sugar: 5g
• Sodium: 620mg
• Fat: 36g
• Saturated Fat: 16g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 3g
• Protein: 38g
• Cholesterol: 110mg