Smørrebrød with Beef Patty, Caramelised Onions and Mustard Cream
Beef Patty with Caramelised Onions and Mustard Cream © kvalifood.com
Beef patty with soft onions is classic Danish everyday food, here served as smørrebrød. The caramelised onions are the key — they need to be cooked slowly for 25–30 minutes until completely soft, deeply golden and almost jam-like in their sweetness. It is a technique that takes patience but rewards with a depth no quick frying can match. The patty itself is mixed with egg and breadcrumbs to hold in the juices and is cooked medium, so it is pink inside. The mustard cream with two kinds of mustard gives the sharp contrast that the sweet onion and salty meat need. It is a filling, down-to-earth smørrebrød without fuss.
Ingredients
Yields 4 servings
Beef patty
- 400 g minced beef (15% fat)
- 1 egg
- 2 tbsp breadcrumbs
- salt
- pepper
- butter, for frying
Caramelised onions
- 3 large onions, sliced into thin rings
- 2 tbsp butter
- 1 tbsp sugar
- 1 tbsp balsamic vinegar
- salt
Mustard cream
- 2 tbsp Dijon mustard
- 2 tbsp wholegrain mustard
- 3 tbsp crème fraîche
- salt
- pepper
To serve
- 4 slices dark rye bread
- butter, for the bread
- pickled cucumber, sliced
- chervil
- coarsely ground black pepper
Directions
Caramelised onions
Cook the onions in butter over low heat for 25–30 minutes, stirring regularly. Add the sugar, balsamic vinegar and salt for the last 5 minutes. They should be deeply golden and sweet.
Beef patty
Mix the meat, egg and breadcrumbs. Shape into 4 patties. Season with salt and pepper. Fry in butter over medium-high heat, about 4 minutes per side for medium.
Mustard cream
Mix together the mustards and crème fraîche. Season to taste.
To serve
Butter the rye bread. Place the hot patty on top. Add a generous layer of caramelised onions. Spread mustard cream alongside. Arrange pickled cucumber slices. Garnish with chervil and pepper.