Bøfsandwich recipe (Danish sandwich): a burger topped with sauce? Yes please! | Sandwiches

I’ve been writing recipes for 30Seconds for a while now, and really enjoyed learning a bit more about recipes from other cultures. I learned more about Italian food, which I grew up eating as a member of a large Italian and Italian-American family. I also learned about the food traditions of other cultures, which was both interesting and informative. I researched the origins of the recipes, adaptations over time, and how people enjoy food today. One of the most interesting foods I’ve come across is the Danish burger, called a sandwich, more specifically a Bøfsandwich (yes, just one word!). Although it’s called a sandwich, it’s actually a beef patty, even though it’s unlike any beef burger I’ve ever come across.

There are two things that make this “sandwich” unique and set it apart from what we are used to with “American burgers”. First, the burger patties are cooked in a brown sauce, and the sandwich is also covered in the sauce. Another unique aspect of the recipe is the two different types of onions: caramelized onions and crispy ones. Crispy onions are called “ristede løg”, which translates to grilled onions. Additionally, you can choose to add raw onions to the sandwich.

I don’t think I’ve ever heard of a burger with three different types of onions! If you want to save time, you can always buy the crispy onions instead of making them yourself. If you’re the “work smarter, not harder” type, you’ll appreciate this shortcut. If you think everything tastes better homemade and the extra time is worth it, see below how to prepare onions yourself. Either way, your Danish sandwich is sure to be something new and unique to add to your lunch and dinner meal planning!

Cuisine: Danish
Preparation time: 20 minutes
Cooking time: 40 minutes

Total duration: 1 hour

Servings: 2


  • 1/2 pound ground beef
  • hamburger buns
  • yellow onions (quantity depends on how many crispy onions you want)
  • flour, for frying
  • olive oil, for frying
  • 2 tablespoons of butter
  • 1 1/2 tablespoons concentrated veal (or other) stock or 1 to 2 beef stock cubes
  • 1-2 teaspoons HP sauce (you can substitute A1 steak sauce or Worcestershire sauce)
  • 7 – 10 ounces heavy cream
  • 7 ounces of water
  • ketchup, mustard, raw onions and pickles, for serving

Here’s how to do it:

  1. First fry the crispy onions: cut slices of onion and then cut them into quarters. Add them to a bowl of flour (amount depends on how many onions you use), until well coated. Add the oil to a skillet and heat over high heat. Using tongs, add the onions to the skillet. Stir throughout frying. When done to your liking, transfer the crispy onions to a paper towel.
  2. Then, prepare the caramelized onions: add butter, 1 to 2 tablespoon(s) of oil and a pinch of salt in the same pan and put on high heat. Add more quartered onions (not flour). Brown for about 25 to 30 minutes. Start on medium heat, then after 1-2 minutes, lower the heat to medium-low.
  3. To fry the burgers: add salt and pepper, to taste, to the ground beef. Shape into burger patties. Heat oil to 355 degrees F. Fry patties in separate skillet for 3 minutes or until cooked through. (To destroy harmful bacteria, ground beef should be cooked to a minimum safe internal temperature of 160 degrees F). When done, set the patties aside. Keep the pan nearby (don’t clean it!)
  4. Prepare the sauce: you will use the fat and flavors from the pan once the patties are cooked. Add beef broth or bouillon cubes, HP sauce and 7 ounces of water. Stir. Let the sauce reduce, then add heavy cream, between 7 and 10 ounces, to your desired thickness. Add salt to taste. Add the burgers to the sauce and cook for 5 to 7 minutes.
  5. Assemble the sandwich: place the bottom half of the bun down. Add desired condiments. Next, add the burger patty (coated in sauce from the skillet). Add more sauce. Add toppings such as pickles and raw onions. Garnish with caramelized onions followed by crispy onions. Then add the top bun and use a toothpick to hold the sandwich together. Slightly push the top bun down. Finally, top the sandwich with more sauce!

Note: HP Sauce is a British brown sauce made from tomatoes and tamarind extract. The rich sauce was named after the Houses of Parliament in London. The iconic sauce first started appearing on dinner tables in Britain in the late 19th century. If you don’t have HP sauce, you can use A1 steak sauce or Worcestershire sauce.

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