Danish Meatball Burgers with Pickled Red Cabbage

Food Network Magazine asked readers: Can you make a better burger than Bobby Flay's Spanish Burger with Pickled Shallots? Tons of you tried[ to beat the chef's prosciutto-and-shallot-topped Spanish burger with your own elaborate creations - here is one of the winners.]

Total Time:
1 hr
20 min
40 min

6 servings

  • For the pickled cabbage:
  • 1/2 cup white vinegar
  • 1/2 cup sugar
  • Kosher salt
  • 1/2 small red cabbage, thinly sliced
  • 1 tablespoon red currant jam
  • For the remoulade:
  • 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
  • For the patties:
  • 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
  • For the burgers
  • 2 tablespoons extra-virgin olive oil
  • 6 slices havarti cheese
  • 6 rye buns, split
  • 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.

  • Photograph by Ryan Dausch

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