Large Danish Beef Patty

March 5, 2023

Large Danish Beef Patty © kvalifood.com

A large beef patty is a different thing from a small one — it is a centerpiece on the plate, with grated onion and egg worked into the meat and a characteristic scored pattern on the surface. The scoring is not decoration: it keeps the patty flat during frying and gives an even crust. Serve with soft fried onions, potatoes, and brown gravy.

Ingredients

Yields 2-3 servings

500 g ground beef, 15-20% fat
1-2 tbsp grated onion
1 egg
salt
freshly ground pepper
30-40 g butter (or margarine)

To serve

fried onions
potatoes
roasted tomatoes (or bell pepper) (optional)

Directions

The mixture

Mix ground beef with grated onion, egg, salt, and pepper — work the mixture only as much as needed to bring it together. Over-mixing gives a dense, dry patty. Shape the meat into one large patty (or two smaller ones) of even thickness.

Scoring

Use the back of a knife and score the surface in a crosshatch pattern — press firmly. Do this on both sides. Smooth the edges with a knife or spatula so there are no cracks (cracks mean juice loss during frying).

Frying

Heat the butter in a pan until it turns golden and sizzles. Place the patty in over high heat and fry for 4-5 minutes on the first side without moving it. Flip and fry for 4-5 minutes on the other side. Let the patty rest for 3-5 minutes before cutting.

Serving

Serve with fried onions, potatoes, and a brown gravy. Roasted tomatoes and bell pepper go well alongside.

Notes

The scoring matters: it prevents the patty from buckling up during frying and gives an even crust
The fat content should not be too low — 15-20% fat is necessary for juiciness; very lean meat gives a dry, crumbly patty
Never press down on the patty while frying — it squeezes out the juices
Variation with cheese: fry the patty 3 min per side, place in an ovenproof dish, top with cheese, and bake at 430°F (220°C) until the cheese is melted and golden
Variation with herb butter: shape 8 flat patties, place herb butter on half of them, fold the other half over, and fry as normal