Air Fryer Hakkebøf (Danish Beef Patties)
Air Fryer Hakkebøf (Danish Beef Patties)
Hakkebøf with soft onions is classic Danish everyday food. It’s flat patties of minced beef, cooked through and served with soft onions, brown gravy and boiled potatoes. It isn’t an American burger — there’s no bun, no cheese and no ketchup, and the patty should be cooked through, not red.
In the air fryer the patties cook at 355°F (180°C) for around 12 minutes, turned halfway through. That gives an even crust without a pan of spitting fat. Season the meat with salt and pepper, brush the surface with a little oil, and keep an eye on the thickness — it governs the cooking time more than anything else.
The soft onions are cooked slowly until they are completely tender and golden, and the brown gravy is built from a roux of butter and flour loosened with beef stock. A little balsamic in the onions and a splash of cream in the gravy aren’t required, but they add depth.
Choose beef with 8-15% fat — lean meat turns dry in the air fryer. Serve with boiled potatoes and a little pickled side such as pickled beets or asier. It’s food for an ordinary evening, not for a party.
Ingredients
Serves 4
The patties
- 600 g minced beef (8-15% fat)
- 1-2 tsp salt
- ½ tsp freshly ground pepper
- 1-2 tbsp neutral oil, for brushing
Soft onions
- 4 large onions (about 500 g), thinly sliced
- 25 g butter
- ½ tsp salt
- 1 tsp balsamic vinegar (optional)
Brown gravy
- 25 g butter
- 2 tbsp wheat flour
- 5 dl beef stock
- 1 dl cream (optional)
- 1 tsp Worcestershire sauce (optional)
- gravy browning, for color
- salt, to taste
- pepper, to taste
To serve
- 800 g potatoes, boiled
- pickled beets (or asier or pickled cucumbers), to serve
Directions
The patties
Divide the meat into four equal portions of about 150 g. Shape each into a flat patty about 2 cm thick — press the edges firm, so the patties keep their shape.
Season the patties on both sides with salt and pepper, and brush the surface with a thin layer of oil.
Preheat the air fryer to 355°F (180°C) for a couple of minutes.
Place the patties in the basket in a single layer, so they don’t touch. Cook them at 355°F (180°C) for about 12 minutes, and turn them after 6 minutes.
The patties should be cooked through, with an internal temperature of 160°F (70-72°C) and clear juices. Thick patties may need 1-3 minutes extra.
Let the patties rest for 2-3 minutes before serving.
Soft onions
Melt the butter in a pan over medium-low heat.
Add the onions and a pinch of salt. Cook them for 15-20 minutes, stirring regularly, until they are completely soft and golden without scorching.
Stir in the balsamic vinegar at the end if using, and keep the onions warm.
Brown gravy
Melt the butter in a saucepan, whisk in the flour, and let the roux bubble for about 1 minute.
Add the beef stock a little at a time while whisking, so the gravy stays smooth. Cook it through for 3-5 minutes, until it has the thickness you want.
Add the cream and Worcestershire sauce if using. Season with salt and pepper, and color the gravy with gravy browning.
To serve
Boil the potatoes until tender.
Plate the patties topped with soft onions, and serve them with brown gravy, boiled potatoes and a pickled side alongside.
Notes
- Fat percentage: 8-15% gives juicy patties; very lean meat under 7% dries out in the air fryer.
- Thickness governs the time: about 2 cm corresponds to about 12 minutes at 355°F (180°C). Air fryers heat differently, so check the first time and adjust.
- Preheating gives a better crust and a more predictable cooking time.
- Old-fashioned variant: knead 1 finely chopped onion, 1 egg and 1-2 tbsp flour into the meat for a softer, more frikadelle-like patty.
- Gravy without cream: leave out the cream, and use a little potato cooking water and a splash of milk instead.
- Gravy browning gives Danish brown gravy its color; otherwise a teaspoon of dark soy or a lightly browned roux can add color.
See Also
Beef Patties with Brown Gravy and Soft Fried Onions
