A burger with beer in the patty and Danish remoulade on top is a project worth undertaking on a weekend afternoon. The beer keeps the beef loose and moist while the grated zucchini and carrot add body without making the patty taste like a veggie burger. Remoulade is a condiment that makes you wonder why you ever used plain mustard. Tangy, a little briny, enough going on that every bite is interesting. Load it onto a rye roll and don’t be stingy.
How to Make Scandinavian Beer Burger with Danish Remoulade
Getting the vegetables dry
Wring the grated zucchini and carrot in a clean kitchen towel until you’ve squeezed out as much moisture as possible. Wet vegetables mean the patties won’t hold together on the grill. Dry them well and the burgers stay intact and develop a proper char.
Mixing the patties
Mix lightly. Overworked ground beef gets dense and tough. Combine the beef and vegetables first, then add the beer-egg mixture and fold it in with your hands until just incorporated. Form the patties without pressing too hard. 
The remoulade
Make the remoulade an hour ahead so the flavors settle. A dark beer like a stout in the patties pairs well with the sharp mustard in the sauce. Spoon it on generously; this isn’t a condiment you want to ration.
Scandinavian Beer Burger with Danish Remoulade
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Juicy beef patties infused with beer, topped with a vibrant Danish remoulade.
A flavorful twist on a classic!
Ingredients
- 1 lbs (454 g) lean ground beef (beef mince)
- 1 medium zucchini (courgette), finely grated
- 1 medium carrot, finely grated
- 2 tbsp finely minced onion (white or yellow)
- 2 tbsp finely minced garlic
- 2 tbsp chopped fresh dill
- 1/2 cups (120 ml) beer
- 1 egg, beaten
- 1 tsp salt
- 1/2 tsp red pepper flakes
- Freshly ground black pepper
- 4 whole wheat buns or rye rolls
- Red onion
- lettuce
- tomato
- remoulade
- 1 cups (237 ml) mayonnaise
- curry powder (to taste + color)
- 1/8 tsp dry mustard
- 1 tbsp fresh lemon juice
- 1/2 cups (118 ml) finely chopped white onion
- 1/2-3/4 cups (118-177 ml) dill pickle relish
- 1/4 cups (59 ml) fresh dill, finely chopped
- 1/4 cups (59 ml) fresh parsley, finely chopped
- salt and white pepper (to taste)
Instructions
- For the burgers
- Prepare the grill and cook the burgers directly over medium heat.
- Wring out the grated zucchini and carrots with a paper towel to ensure they are very dry.
- Combine the beef, zucchini, carrots, onion, garlic, and dill in a large bowl and mix lightly.
- In a separate bowl, combine the beer, egg, salt, and red pepper flakes. Add this mixture to the beef and mix lightly.
- Form the beef into four patties and season with freshly ground black pepper.
- Grill the burgers for 8-10 minutes, covered, turning once and basting each side with beer, until desired doneness.
- For the remoulade
- Combine the mayonnaise and curry powder until a very slight yellow-green color is achieved.
- Once the desired color and taste are achieved, add the dry mustard powder and stir to combine.
- Add the remaining ingredients except salt and pepper, reserving some chopped ingredients to achieve a creamy, oatmeal-like texture.
- Season with salt and white pepper to taste.
- Assemble the burgers: spread remoulade on the bun.
Notes
- For a richer flavor, use a dark beer like a stout or porter.
- To make ahead, prepare the remoulade and burger patties separately; store in airtight containers in the refrigerator for up to 2 days.
- If you don’t have fresh dill, you can substitute 1 teaspoon of dried dill for the fresh dill in both the burger and remoulade.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 burger
- Calories: 600
- Sugar: 5
- Sodium: 700
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
What type of beer works best in the burger mixture?
A lager or pale ale works well because the flavor is mild enough not to overpower the beef. Avoid very hoppy IPAs or dark stouts, which can taste bitter once cooked.
Why add grated vegetables to the burger meat?
The zucchini and carrot add moisture that keeps the lean beef from drying out on the grill. They also add subtle sweetness and stretch the meat a bit further without changing the texture noticeably.
Can I make the remoulade ahead of time?
Yes, it actually improves after a few hours in the fridge as the curry powder and mustard meld with the mayonnaise. Make it up to 2 days ahead and store it covered in the refrigerator.
Hallo.
I am born and live in Denmark i never heard about this burger. Where did you get this recipe?.
Regards. GSA.