Description
Juicy beef patties infused with beer, topped with a vibrant Danish remoulade.
A flavorful twist on a classic!
Ingredients
Units
Scale
- 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