Description
Juicy beef patties with caramelized onions, served with creamy gravy and potatoes. A simple yet satisfying Danish classic.
Ingredients
Units
Scale
- 1 1/2 lbs (700 g) ground beef
- Salt
- Black pepper
- 3 large onions, thinly sliced
- 1 teaspoon sea salt
- 4 tablespoons butter (preferably organic)
- 2 tablespoons water
- 2 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups (360 ml) veal or beef stock
- Salt and black pepper, to taste
- Boiled or oven-roasted potatoes
- Pickled cucumber
Instructions
- Peel and thinly slice the onions into rings.
- In a large pan, melt 2 tablespoons of butter over medium-low heat (approximately 300°F/150°C).
- Add the sliced onions and sprinkle with 1 teaspoon of sea salt.
- Cook slowly, stirring occasionally, for about 10 minutes.
- Add 2 tablespoons of water to help soften the onions and deglaze the pan.
- Continue cooking, stirring occasionally, for another 20-30 minutes until the onions are soft and golden brown.
- Divide the ground beef into four equal portions and shape them into thick, round patties.
- Generously season both sides with salt and black pepper.
- In a large pan, melt 1-2 tablespoons of butter over medium heat (approximately 350°F/175°C).
- Place the patties in the pan and fry for about 5 minutes per side, until well browned on the outside and cooked through.
- Remove the patties from the pan and set them aside. Keep them warm while making the sauce.
- In the same pan where the patties were cooked, melt 2 tablespoons of butter over medium heat (approximately 350°F/175°C).
- Whisk in 3 tablespoons of flour and cook, stirring constantly, for 1-2 minutes, until the flour turns light golden brown.
- Gradually add the veal or beef stock, whisking continuously to prevent lumps.
- Continue whisking until the sauce thickens.
- Season with salt and pepper to taste.
- Place the beef patties on a serving plate.
- Top each patty with a generous portion of caramelized onions.
- Drizzle the pan sauce (gravy) over the patties.
- Serve with boiled or oven-roasted potatoes and pickled cucumber on the side.
Notes
- For richer flavor, use a mix of ground beef and chuck.
- To prevent the patties from shrinking, gently press down on them for the first minute of cooking.
- Leftover gravy can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Danish
Nutrition
- Serving Size: 1 patty
- Calories: 500
- Sugar: 5
- Sodium: 700
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 15
- Trans Fat: 0g
- Carbohydrates: 20
- Fiber: 5
- Protein: 40
- Cholesterol: 150