Traditionally made with soft onions and served with a brown sauce on boiled or roasted potatoes and cold or warm salad, a 1:1 ratio of beef to veal is preferred to increase the meat to fat ratio. Modern versions include the burgers served in bread buns, with green beans or baked in the oven with an aromatic tomato sauce. The burgers can be fried, grilled and baked.
- 400 g onions / shallots, sliced
- 15 g butter
- 15 ml oil
- Water (optional)
Preheat oven to 180ºC. Fry onions or shallots over a medium heat they take on colour. Remove from saucepan into a dish and drain butter-oil back into the pan. Set aside while the burgers are fried. Place onions or shallots back in pan, gently carmelise over a low heat. Drain butter-oil into the roast potato dish. If softened onions are preferred add two or three tablespoons of water and heat through.
- 250 g beef, minced
- 250 g veal, minced
- 5 g butter + 1 tsp oil
- 10 g black pepper, ground
- 5 salt
Thoroughly work the seasoning into the meat, divide into four equal balls, flatten and criss-cross with a sharp knife. Fry until cooked or brown in frying pan, and bake in a 175ºC oven.
- 1 kg potatoes, peeled, quartered
- 30 ml vegetable oil (optional)
Boil or roast. If roast, place a layer of oil in a baking dish, heat, then coat potatoes in the oil. Bake at 220ºC for 15 minutes. Reduce heat to 180ºC for 20 minutes while the burgers are baked.
- 400 ml beef stock
- 15 g white wheat flour
- 5 g green pepper, ground
- 1 tsp kulør (brown caramel colouring) / thick soy sauce
- 1 tsp salt
Whisk the flour with the cold stock. Bring to a low boil, reduce heat and simmer over a low heat for ten minutes. Add a splash of brown colouring or soy sauce.
Serve the burgers with the roast potatoes, carmelised or softened onions and brown sauce.