Recipe courtesy of Cynthia Wilson
From:
Food Network Magazine
Danish Meatball Burgers with Pickled Red Cabbage
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 827
- Total Fat
- 50
- Saturated Fat
- 17
- Carbohydrates
- 48
- Dietary Fiber
- 2
- Sugar
- 24
- Protein
- 44
- Cholesterol
- 152
- Sodium
- 770
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
Ingredients
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
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.