Normennenes Recipe Book 

Hakkebøf Med Bløde Løg — Danish Hamburgers

Contributed by Karen F. — 2014
Hakkebøf Med Bløde Løg”, hamburger steak with onions, ot Danish Hamburger. The story goes that a butcher's apprentice was visiting the United States at the turn of the 19th century. He discovered the American hamburger, and was so enthused by it that he created a Danish version covered in onions which became a hit in the outskirts of Copenhagen in the mid 40's. Karen is sharing her recipe for hakkebøf for your enjoyment.


1 pound ground chuck
2 medium onions sliced pole to pole*
1 tsp salt
½ tsp pepper
1 slice white bread torn into bits
2 tbs milk (to soak bread bits)

*Mushrooms can be substituted for the onions, if you like.

Note from Karen:

A cast iron skillet is best for frying and making the brown bits that are good for the gravy. You can use a non-stick if you don't want to make the gravy.

    Hakkebøf Preparation:
  1. Sauté onion in 2 tbls butter until soft and brown.
  2. Tear bread into bits.
  3. Soak bread bits in milk in mixing bowl.
  4. Add ground chuck (there are no eggs in this recipe).
  5. Mix with wooden spoon until blended.
  6. Form 4 patties, seasoned well with salt and pepper.
  7. Coat patties lightly with flour.
  8. Over medium heat, in a cast iron skillet, melt 2 tbs butter and 1 tbs oil.
  9. Place floured patties into pan and fry on both sides until browm.
  10. Check one to make sure it is not pink inside.
  11. Remove patties to a plate and cover with foil to keep warm.
    Gravy Preparation:
  1. Add 2 tbs flour to frying pan.
  2. Stir until flour is incorporated into fat, and cook for a minute or so.
  3. Add 1 cup beef broth and whisk until thickened.
  1. Place patties back into gravy with any juices from plate and cover with the fried onions.
  2. Simmer on low until done.
    Serving Suggestions:
  • Serve with boiled or mashed potatoes and gravy.