Entree: Denmark – Bornholm – Hakkebøf (Pan-fried seasoned beef patties traditionally served with caramelized onions and brown gravy)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 1 lb (454 g) ground beef, 80/20
- 1 large egg, approx. 1.8 oz (50 g), beaten
- 1/4 cup (30 g) fresh breadcrumbs
- 1 tsp (5 g) coarse salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (28 g) butter, divided
- 1 tbsp (15 ml) vegetable oil
- 1 large yellow onion, about 8 oz (225 g), thinly sliced
- 2 tbsp (16 g) all-purpose flour
- 1 1/2 cups (360 ml) beef stock
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) sugar (optional, to aid caramelization)
- Chopped fresh parsley for garnish (optional)

Instructions

1. In a bowl combine ground beef, beaten egg, breadcrumbs, salt, and pepper; mix gently until just combined. Shape into 4 even patties, about 3/4 inch (2 cm) thick.
2. Heat 1 tbsp (14 g) butter and 1 tbsp (15 ml) vegetable oil in a large skillet over medium heat. Add sliced onion and 1 tsp (5 g) sugar if using; cook, stirring occasionally, until deeply golden and caramelized, about 12–15 minutes. Remove onions and set aside.
3. Increase heat to medium-high. Add remaining 1 tbsp (14 g) butter to the skillet. Brown the patties 3–4 minutes per side until a deep crust forms and centers reach desired doneness. Remove patties and keep warm.
4. Reduce heat to medium. Sprinkle flour into the pan drippings and whisk for 1 minute to form a roux. Slowly whisk in beef stock and Worcestershire sauce, scraping up browned bits. Simmer until slightly thickened, 3–5 minutes. Taste and adjust salt and pepper.
5. Return patties and caramelized onions to the skillet; spoon gravy over and simmer together 2–3 minutes to meld flavors. Garnish with parsley and serve hot, traditionally with boiled potatoes or mashed potatoes and pickled beets.