The Bøfsandwich

Name: The Bøfsandwich
Prep time: 120 min
Cook time: 30 min
Total time: 150 min
Yield: 1
Cuisine: European
Ingredients: 4 beetroot; 150ml white vinegar; 100g butter; 1 tbsp brown sugar; 1 tbsp balsamic vinegar; 200g beef mince; 1 1/3 cup plain flour; 250ml beef stock; 150ml heavy cream; 1 tbsp Worcestershire sauce; 1tbsp chopped parsley; 1 tsp paprika; 1 tbsp piccalilli; 1 tbsp mayonnaise; 1 tbsp white sugar; 2 large onions; 3 tsp mixed herbs

2h 30m

Time

Price

A challenge

Difficulty

“The delicacy from Denmark”

— Harry Heal

🥮 Comfort Food

🇪🇺 European

Method

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