Danish hamburger steaks


Danish hamburger steaks
Hakkebøf (pronounced hah-que-beuf) or Danish hamburger steaks is another very traditional Danish dish and it is served everywhere in the country. When I grew up any kind of beef meat was very expensive and considered a Sunday dinner treat. Fortunately that is not the case anymore and beef is a very used kind of meat in Denmark now.

Ingrediences and procedure

(enough for 3-4 people)

  • 1 pound of ground beef (I always choose the lower fat version)
  • 1 large onion
  • sliced fresh mushrooms optional
  • Ground pepper

The traditional sides for Danish hamburger steaks are white, boiled potatos, a vegetable (steamed broccoli or fresh, steamed beans) and brown gravy.

Form 3-4 hamburgers from the ground meat and season with freshly ground pepper. Fry them in a little oil or butter on a large frying pan for 5-7 minutes on each side. Peel the onion and cut it in slices. Prepare the mushrooms, if you decide to use that, too. When you flip the hamburger steaks - add the onion rings, mushrooms and sprinkle the sucker on the mushroom/onion blend. Put a lid on your pan and let the hamburgers get done and the onions soft. Stir the onions every now and again. Dish up the hamburger steaks on a deep plate or similar, pour the onion mix in a metal strainer over a sauce pan and when strained, pour the mix over the hamburgers.


  • Fat from the frying pan
  • 1/3 of a cup of water
  • Milk
  • 2 spoonfuls of flour
  • food-color (if available)
  • Salt & pepper

You already have the onion-mushroom-hamburger flavored fat from the frying pan in your sauce pan. Add 2 spoonful of flour and stir over medium heat til the mix is smooth. Pour 1/3 cup of water on the frying pan and eat up for a minute until boiling. Pour that into your flour/fat mix in your sauce pan and stir til it thickens. Add milk til the consistence is to your liking. Add the food color and season with salt and pepper to your taste.

Enjoy your Danish hamburger steaks


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