Crispy Karbonader: Lean Beef Patties & Caramelized Onions

Ingredients:

Preparation mode:

👉 Karbonader are Danish breaded beef patties, a classic of everyday Danish home cooking. The thin patties are coated in breadcrumbs and fried in butter until crisp, then served with soft caramelised onions, a quick pan gravy and boiled potatoes.

🍳 How to Make Karbonader

1. Caramelise the onions. Melt 15 g butter in a frying pan and cook the sliced onions over medium-low heat for 15–20 minutes, stirring often, until soft and golden. Set aside.
2. Make the patties. Mix the beef with the grated onion, salt, pepper and nutmeg. Shape into 8 flat oval patties about 1.5 cm thick.
3. Coat. Dip each patty in the beaten egg, then press it into the breadcrumbs on both sides.
4. Fry. Melt the remaining butter in a large pan over medium heat. Fry the patties for 4–5 minutes per side until crisp, golden and cooked through. Keep warm.
5. Make the gravy. Pour the water into the pan, scrape up the browned bits and bring to a simmer. Stir in the cornstarch mixture and cook for 1 minute until slightly thick. Season.
6. Serve. Serve the karbonader topped with the onions, with the gravy, boiled potatoes and pickled beets.

💡 Tips

• Do not press the patties while frying or they will lose their juices.
• Ground pork or a pork-veal mix is also traditional.

❓ FAQ

What is the difference between karbonader and frikadeller?
Frikadeller are round meatballs made with a soft mix of pork, onion and egg; karbonader are flat, breaded patties.

Can I make them ahead?
Shape and coat them up to a day ahead and keep covered in the fridge.

👉 More Scandinavian recipes: browse all recipes.