Name: Danish Meatball Burgers with Pickled Red Cabbage
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 servings
Ingredients: 1/2 cup white vinegar; 1/2 cup sugar; Kosher salt; 1/2 small red cabbage, thinly sliced; 1 tablespoon red currant jam; 1/2 cup mayonnaise; 1 tablespoon whole-grain mustard; 1 tablespoon dill pickle relish; 1 tablespoon capers; 1 teaspoon curry powder; 1 teaspoon ground turmeric; 1 small onion, minced; 2 pounds lean ground beef sirloin; 1/2 cup half-and-half; 1/4 cup breadcrumbs; 1/2 teaspoon freshly grated nutmeg; Kosher salt and freshly ground pepper; 2 tablespoons extra-virgin olive oil; 6 slices havarti cheese; 6 rye buns, split

Directions

Make the pickled cabbage: Combine the vinegar, sugar and 1 teaspoon salt in a medium saucepan. Add the cabbage and bring to a boil. Reduce the heat; simmer until the cabbage is brightly colored and tender, about 30 minutes. Remove from the heat; stir in the jam.
Meanwhile, make the remoulade: Mix the mayonnaise, mustard, relish, capers, curry powder, turmeric and 1 teaspoon minced onion in a small bowl (reserve the remaining onion). Refrigerate until ready to use.
Make the patties: Combine the beef, half-and-half, breadcrumbs, nutmeg, remaining minced onion, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl and combine with your hands. Form the mixture into six 3/4-inch-thick patties.
Heat 1 tablespoon olive oil in a cast-iron skillet over high heat. Add 3 patties to the skillet; cook until browned, 4 minutes. Flip and cook until cooked through, about 5 more minutes. Top each burger with a slice of cheese; cover and cook until melted, 1 minute. Transfer to a plate and repeat with the remaining 1 tablespoon olive oil, burger patties and cheese. Spread the remoulade on the top buns. Sandwich with the burgers and pickled cabbage.