Hakkebøf
Hakkebøf med Bløde Løg (HAH-keh-buhf)
Danish Beef Patty with Onions
A thick, juicy ground beef patty smothered in caramelized onions and rich brown gravy — Danish diner comfort at its finest.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: dinner plate
Garnishes: caramelized onions, parsley
Accompaniments: mashed potatoes, brown gravy, pickled cucumbers
Instructions
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1
Season ground beef with salt and pepper. Shape into 4 thick oval patties.
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2
Fry patties in a hot skillet with butter, 4 min per side for medium. Set aside.
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3
In the same skillet, add more butter and slowly cook sliced onions over medium-low heat for 15-20 min until deeply golden and soft.
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4
In a small saucepan, melt 2 tbsp butter, whisk in flour, cook 1 min. Add broth and soy sauce, simmer until thickened.
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5
Place patties on plates, top with caramelized onions and brown gravy.
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6
Serve with boiled or mashed potatoes.
Did You Know?
Hakkebøf is Denmark's answer to the hamburger steak — but served open-faced on a plate with knife and fork, never in a bun.
Chef's Notes
Equipment Tips
- large skillet
- saucepan
- spatula
Garnishing
caramelized onions, parsley
Accompaniments
mashed potatoes, brown gravy, pickled cucumbers
The Story Behind Hakkebøf
Hakkebøf emerged in the late 19th century as ground beef became widely available. It quickly became a staple of Danish "værtshus" (pub) cuisine and home cooking alike. The combination of caramelized onions and brown gravy over a thick beef patty remains one of Denmark's most ordered dishes in traditional restaurants.
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