I hope you had a relaxing Memorial Day Weekend! Ours was definitely low-key, which is just how I like things. Some yard work, long walks with the dogs, a glass of wine on the porch in the evening and easy grilled meals with the family to end the day. We did make a trip over to Elk Horn, Iowa on Sunday to check out Tivoli Fest, the annual celebration of the Danish heritage of the region. Elk Horn and neighboring Kimballton, IA are known as the Danish Villages and are the two largest rural Danish settlements in the United States. Elk Horn is home to the Museum of Danish America and the Danish Windmill, the only authentic, operating Danish windmill in the United States. Brought over in pieces from Norre Snede, Denmark in the 1970's, the mill was reconstructed by over 300 volunteers and has become one of Iowa's most popular tourist attractions.
We had a lovely time! Such friendly, welcoming people, tasty food (æbleskivers for days) and a lively polka band to help keep the beer flowing and everyone's toes tapping all afternoon. There is something about a small town celebration that serves as a reminder to slow down and enjoy the simple things in life.
Speaking of savoring the simple things, let's talk about this Danish burger recipe. It is most definitely grilling season, and perhaps you, like me, are thinking about how to bring a little Nordic flair to your outdoor cooking. These classic Danish burgers with caramelized onions are just the thing. This recipe is inspired by one I found in Caroline Fleming's charming book, Cook Yourself Happy the Danish Way. She says that these burgers are often served with a side of lentils, which makes perfect sense because they are absolutely delicious together. Add a side of my Pickled Beet Salad and you have a sophisticated, Nordic-inspired meal that is simple, delicious and a welcome change from the usual burger on a bun situation.
Danish Burgers with Caramelized Onions and Lentil Salad (Hakkebøf)
Ingredients
For the Lentil Salad:
- 1 cup French green lentils
- Coarse salt and freshly ground pepper
- One clove garlic minced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice more to taste
- ¼ cup chopped fresh herbs such as parsley, basil or a combination
- ½ cup cherry tomatoes halved
For the Caramelized Onions:
- 2-3 yellow onions sliced thin (about 1 pound)
- 2 tablespoons olive oil
- Coarse salt and freshly ground pepper
For the Burgers:
- 1 ½ pounds ground beef 80-85% lean
- Coarse salt and freshly ground pepper
- Serve with Pickled Beet Salad
Instructions
- Pick over lentils and remove and debris you find. Rinse in a fine mesh strainer and place in a medium saucepan. Cover with cold water by 2-3 inches and add 1 teaspoon salt. Bring to a boil over medium high heat. Reduce to a simmer and continue to cook until lentils are tender but still hold their shape, about 15-20 minutes. Drain lentils and place in a serving bowl.
- Add minced garlic and one tablespoon of olive oil to the warm lentils. Set aside to cool slightly.
- Meanwhile, make the onions. Heat olive oil over medium high heat in a large nonstick or cast iron skillet. Add onions and cook, stirring frequently, until they are beginning to brown, about 5-7 minutes. Reduce heat to medium low and continue to cook until onions are caramelized and dark golden brown, about 25 additional minutes. If the bottom of the pan is getting dark, add a tablespoon or two of water as you are cooking the onions to loosen any brown bits on the bottom of the pan if necessary.
- Heat the grill. Divide and shape the ground beef into 4 patties that are about an inch thick and have a slight divot in the center. This will prevent the patties from ballooning up in the middle as they cook. Season the burgers generously with salt and pepper.
- Once the grill is heated, clean and oil the grates. Grill burgers over medium-high heat until they are done to your liking (about 4 minutes per side for medium-well).
- Cover burgers and let rest. While burgers are resting, finish the salad. Add lemon juice, remaining tablespoon of olive oil, chopped herbs and cherry tomatoes to lentils and stir to combine. Season to taste with salt, pepper and additional lemon juice if necessary. Add an additional drizzle of olive oil if the salad seems dry.
- Serve burgers topped with caramelized onions and alongside the lentil salad and Pickled Beet Salad.
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