Juicy burgers with all the toppings of a classic pariserbøf – the Danish bistro favourite of a rare minced beef patty on toast with pickled gherkins, beetroot, capers, horseradish and egg. Here the toppings are chopped into a kind of coarse salsa, a wonderful new take on pariserbøf.
This burger tastes superb – fresh and gloriously messy at the same time – and it is very easy to make. Serve it in homemade brioche burger buns, or try the ones from Jalm&B, which are excellent.
I prefer to use a piece of fresh horseradish root, which I grate finely, but you can of course also use the small tubs of ready-grated horseradish. Add as much as you like – some people love it, others want just a hint of horseradish.
Pariserbøf burger
Recipe for juicy pariserbøf burgers – a Danish-style burger with pickled toppings, capers and horseradish, topped with a fried egg.
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Ingredients
Burger
- 6-800 g beef mince i.e. 600–800 g
- Salt and pepper
- Oil
"Salsa"
- 4 pickled gherkins
- 8 slices pickled beetroot
- 1 small red onion
- 4 tbsp capers
- 2-4 tbsp grated horseradish – I prefer freshly grated
- Freshly ground pepper and a little salt
To serve
- 4 burger buns – click here for the brioche recipe
- 4 eggs
- Mayonnaise
- Piccalilli or pickle relish (optional)
- Mixed microgreens (optional)
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Method
"Salsa"
- Chop the vegetables for the salsa – not too fine and not too coarse.
- Mix everything together, except the horseradish, and season with a little salt and freshly ground pepper.Set aside.
Burger
- Divide the mince into 4 equal pieces and shape them into patties.Season with salt and pepper.
- Fry them in a little oil in a hot frying pan, or cook them on the barbecue.At home we prefer them pink in the middle, but cook them to your liking. Set them aside and let them rest for a moment.
- Fry the eggs in a frying pan brushed with a little oil – preferably over a low heat, so the edges don’t brown.But that is a matter of taste, so cook them as you prefer.
- Warm the burger buns, then assemble your burgers.
- Spread the bottom halves of the buns with mayonnaise or piccalilli.
- Top each with a couple of spoonfuls of "salsa", grate the horseradish over (or add the ready-grated horseradish) and place the patties on top.If you are using microgreens, a small handful on each is highly recommended.
- Finish with the fried eggs, a little extra salsa and the top halves of the buns, spread with mayonnaise.
Nutrition
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Var virkelig en god og smagfuld pariser udgave.
Hejsa
Hvor er det dejligt du skriver det – tusind tak for de søde ord:)
Warm wishes, Dianna
Er det almindelig eller drue agurker du bruger her?