Danish Bøfsandwich

Ingredients

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon ground allspice 1/2 teaspoon ground allspice
• 4 slices of rye bread 4 slices of rye bread
• 4 tablespoons mayonnaise 4 tablespoons mayonnaise
• 2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
• 4 pickles, sliced 4 pickles, sliced
• Vegetable oil, for frying Vegetable oil, for frying
• 1 cup (240ml) flour 1 cup (240ml) flour
• 1 cup (240ml) breadcrumbs 1 cup (240ml) breadcrumbs
• 2 eggs, beaten 2 eggs, beaten
• 1 onion, thinly sliced and separated into rings, for garnish 1 onion, thinly sliced and separated into rings, for garnish

Nutrition

• Calories (kcal / KJ): 520 kcal / 2176 KJ
• Fat (total, saturated): 28g, 8g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 32g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the ground beef, finely chopped onion, minced garlic, salt, black pepper, and ground allspice. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Divide the beef mixture into four equal portions and shape them into patties.
3. 3.
   Heat vegetable oil in a frying pan over medium heat. Dip each beef patty into the flour, then into the beaten eggs, and finally into the breadcrumbs, ensuring they are coated evenly.
4. 4.
   Fry the patties in the hot oil for about 4-5 minutes on each side, or until they are golden brown and cooked through. Remove from the pan and drain on a paper towel.
5. 5.
   Toast the rye bread slices until they are slightly crispy.
6. 6.
   In a small bowl, mix together the mayonnaise and Dijon mustard to create the sauce.
7. 7.
   To assemble the Bøfsandwich, place a beef patty on each slice of rye bread. Drizzle the sauce over the patties and top with pickle slices.
8. 8.
   In the same frying pan used for the patties, fry the thinly sliced onion rings until they are golden and crispy. Use them to garnish the sandwiches.
9. 9.
   Serve the Bøfsandwiches immediately and enjoy!

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option. Make sure to handle raw ground beef with proper hygiene practices to avoid any contamination.
• Rye bread — Look for authentic Danish rye bread, which is dense and slightly sour. If unavailable, you can substitute with a dark, hearty bread.
• Pickles — Use dill pickles for a traditional flavor. If you prefer a sweeter taste, opt for bread and butter pickles instead.

Tips & Tricks

• For extra flavor, add a dash of Worcestershire sauce or soy sauce to the beef mixture before shaping the patties.
• If you prefer a spicier sauce, add a pinch of cayenne pepper or a few drops of hot sauce to the mayonnaise and mustard mixture.
• To make the sandwich more filling, you can add lettuce, tomato slices, or even a fried egg as additional toppings.
• If you don't have rye bread, you can use whole wheat bread as a substitute.
• For a healthier option, you can bake the breaded beef patties in the oven instead of frying them.

Serving advice

Serve the Bøfsandwiches with a side of crispy French fries or potato wedges for a complete Danish street food experience.

Presentation advice

To present the Bøfsandwiches beautifully, place the beef patty on the rye bread slice, drizzle the sauce in a zigzag pattern, and neatly arrange the pickle slices on top. Garnish with the crispy fried onion rings for an added visual appeal.