Cutlets for these burger-rich, contrasting tastes are being prepared in the form of Danish meatballs from lean ground beef mixed with low-fat cream and nutmeg flavored. They fried in a pan and covered with danish hawarti cheese, with a delicate sweet touch. Served cutlets with melted cheese on toasted rye buns with tart remoulade and pickled red cabbage. It’s not for cooking it will take a lot of time, as cabbage is pickled in a mixture of vinegar and sugar on the stove and then mixed with red jam currants.
Recipe author – Cynthia Wilson
Share with friends: 
Time: 1 hour. Difficulty: medium Quantity: 6 hamburgers B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Burgers
- 0.9 kg lean beef tenderloin
- 0.5 tbsp. nonfat cream
- 1/4 Art. breadcrumbs
- 0.5 tsp freshly grated nutmeg
- 2 tbsp. l extra virgin olive oil
- 6 slices of hawarti cheese
- 6 rye buns cut horizontally in half
Pickled cabbage
- 0.5 tbsp. white vinegar
- 0.5 tbsp. Sahara
- Half a small head of red cabbage, thinly chopped
- 1 tbsp. l redcurrant jam
Remoulade
- 0.5 tbsp. mayonnaise
- 1 tbsp. l mustard
- 1 tbsp. l pickled cucumber religion
- 1 tbsp. l capers
- 1 tsp curry powder
- 1 tsp ground turmeric
- 1 small onion, finely chopped
Recipes with similar ingredients: ground beef, buns for hamburger, hawarti cheese, pickled cucumber, currant jam, vegetable relish, whole grain mustard, capers, curry, nutmeg turmeric
Recipe preparation:
- Cook sauerkraut: in a medium saucepan size mix vinegar, sugar and 1 tsp. salt. Add cabbage and bring to a boil. Turn down the fire; cook until cabbage becomes bright and tender, about 30 minutes. Remove from heat and intervene jam.
- In the meantime, cook remoulade: in a small bowl mix mayonnaise, mustard, relish, capers, curry powder, turmeric and 1 tsp chopped onion (put the remaining onion). Put in refrigerator until ready to use.
- Cook cutlets: mix in a large bowl with your hands minced meat, cream, breadcrumbs, nutmeg remaining chopped onion, 1 tsp. salt and 1/4 tsp black pepper. Form 6 cutlets 2 cm thick.
- In a cast iron skillet over high heat, heat 1 tbsp. l olive oil. Add 3 cutlets to the pan; fry until rosy crusts, 4 minutes.
- Turn over and fry until tender, about 5 minutes more. Cover each cutlet with a slice of cheese, cover and fry until cheese will not melt, 1 minute. Put on a plate and repeat the same most with the remaining 1 tbsp. l olive oil, patties and cheese.
- Spread the slices of the upper halves of the rolls with remoulade. Lay out between the two halves of the patties and pickled cabbage.
