The Bøfsandwich
2h 30m
A challenge
“The delicacy from Denmark”
— Harry Heal


Serves 1


Step 1

Slice the beetroot into cubes and mix the vinegar, water, sugar and salt in a jug. Stir thoroughly and then pour over the beetroot and leave in the fridge for 2 hours

Step 2

Thinly slice the onions and put on a medium high heat with the butter

Step 3

Stir continuously and once they begin to soften add the sugar and balsamic vinegar. Keep stirring until nicely caramelised.

Step 4

For the burger, season well and shape the mince into a patty. Leave in the fridge for an hour to set

Step 5

Cook the burger on a medium high heat until nicely seared on both sides. You can then finish in the oven at 180c for 6-8 minutes to finish cooking

Step 6

Then add butter to the same pan and once it melts add the flour. Stir well for a minute or two and then add the stock. Keep adding and stirring until you have a thick sauce. Then add the cream and Worstershire sauce, let it reduce until really thick

Step 7

For the mayo, combine the piccalilli, mayo and parsley in a bowl and stir well.

Step 8

For the crispy onions, throw in the seasoned flour and make sure they’re coated well. Heat some oil to 180c and fry until golden brown and crispy. Finely chop

Step 9

Toast your bun and for the additional toppings I added freshly diced onion, pickles, with ketchup and mayo. Build and enjoy
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