Bøfsandwich – Danish burger

Ingredients for 6 servings:

• 600 g minced beef
• salt and pepper
• 20 g butter
• 2 tbsp rapeseed oil
• 1 tbsp, heaped tomato ketchup, Danish
• 1 tbsp steak sauce (HP sauce with light blue label)
• 500 ml beef stock
• 1 tbsp, heaped Dijon mustard
• 1 tsp sauce (Engelsk Sauce), English sauce from Denmark
• 20 ml caramel coloring
• 1 cup of double cream, 125 g
• 1 cup fried onions
• 1 onion(s), finely diced
• 6 pickled cucumbers, thinly sliced
• 6 tbsp, heaped remoulade, Danish
• 6 burger buns

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 25 minutes; Total time approx. 1 day 45 minutes

Season the ground beef with salt and plenty of freshly ground pepper, divide into 6 portions, and press into thin patties using a burger press. It’s best to freeze the patties overnight and place them in a preheated pan; fry fresh if necessary. Melt the butter and rapeseed oil in a non-stick pan and briefly sear the patties on both sides. Remove from the pan and set aside. Deglaze the pan with the beef stock, add 1 tbsp ketchup, 1 tbsp mustard, 1 tbsp HP sauce, and 1 tsp Engelsk sauce, and bring to a boil briefly. Now add the double cream and stir well until you have a smooth sauce. Add the caramel coloring and stir until you achieve an even, dark, almost black color. Now add the patties and let them simmer in the sauce over low heat for at least 15 minutes. Grill the buns in the contact grill (you can also use a toaster if necessary), cut them open and top them one after the other as follows: Bottom of the bun Dijon mustard Raw diced onions Ketchup Pattie 3 slices of pickled gherkins Fried onions Remoulade Top of the bun