Recipe courtesy of Cynthia Wilson

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.
Save Recipe
  • Level: Intermediate
  • Total: 1 hr
  • Prep: 20 min
  • Cook: 40 min
  • Yield: 6 servings
Share This Recipe


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.