Ground Beef Hakkebøf with Soft Onions

Ingredients

• 1 lb Ground Beef
• 3 onions, thinly sliced
• 3 tbsp butter
• ½ cup beef stock
• 1 tsp Worcestershire sauce
• Salt and black pepper
• Boiled potatoes and pickled beets, for serving

Method

1. Cook the onions in 2 tablespoons of the butter over medium-low with a pinch of salt, stirring occasionally, 15–20 minutes, until golden, sweet, and collapsed — bløde løg means soft onions, and they mean it.
2. Shape the Ground Beef into 2 thick patties and season boldly with salt and pepper.
3. Sear in the remaining butter over medium-high, 3–4 minutes per side, until browned with a proper crust and cooked to 160°F (71°C).
4. Rest the patties and deglaze the pan with stock and Worcestershire, scraping up the browned bits into a quick pan jus.
5. Plate patties under a heap of onions, pour the jus over, and serve with potatoes and pickled beets.