Bøfsandwich (Danish Sandwich) Recipe: A Burger Topped With Gravy? Yes, Please! by Ann Marie Patitucci

Bøfsandwich (Danish Sandwich) Recipe: A Burger Topped With Gravy? Yes, Please!

I’ve been writing recipes for 30Seconds for some time now, and I have thoroughly enjoyed learning a bit about the recipes of other cultures. I’ve learned more about Italian cuisine, which I grew up eating as a member of a large Italian and Italian American family. I’ve also learned about the food traditions of other cultures, which has been both interesting and educational. I’ve researched the origins of recipes, the adaptations over time and how people enjoy the food today. One of the more interesting foods I’ve come across is the Danish burger, referred to as a sandwich, specifically a Bøfsandwich (yes, all one word!). Though it’s referred to as a sandwich, it is indeed a beef patty, 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’re accustomed to with “American burgers.” First, the burger patties are cooked in a brown gravy and the sandwich is also topped with the gravy. Another unique aspect of the recipe is the two different types of onions: the caramelized onions and the crispy. The crispy onions are called "ristede løg," which translates to toasted onions. In addition, 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’d like to save some time, you can always buy the crispy onions rather than make them yourself. If you are of the “work smarter, not harder” mindset, then you will appreciate this shortcut. If you believe everything tastes better homemade and believe the extra time is worth it, then see below for how to make the onions yourself. Either way, your Danish sandwich will no doubt be something new and unique to add to your lunch and dinner meal planning!

Cuisine: Danish
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 2


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

Here's how to make it:

  1. First, fry the crispy onions: Cut slices of onion and then quarter them. Add them to a bowl of flour (amount dependent on how many onions you use), until well coated. Add oil to a skillet and heat on high. Using tongs, add onions to pan. Stir throughout frying. Once done to your liking, transfer crispy onions to a paper towel.
  2. Next, make the caramelized onions: Add butter, 1 to 2 tablespoon(s) oil and a pinch of salt to the same skillet and turn on heat to high. Add more quartered onions (no flour). Sauté for about 25 to 30 minutes. Start with medium heat, then after 1 to 2 minutes, turn the heat down to medium low.
  3. 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 a different skillet for 3 minutes or until cooked thoroughly. (To destroy harmful bacteria, ground beef should be cooked to a safe minimum internal temperature of 160 degrees F). Once done, set patties aside. Keep the pan nearby (do not clean it!)
  4. Make the gravy/sauce: You’ll use the grease and flavors from the pan after the patties are done. Add the stock or beef bouillon cubes, HP sauce and 7 ounces of water. Stir. Let the sauce reduce, then add heavy cream, between 7 and 10 ounces, to desired thickness. Add salt to taste. Add burgers to the gravy and cook for 5 to 7 minutes.
  5. Assemble the sandwich: Put bottom half of bun down. Add desired condiments. Next, add the burger patty (smothered in gravy from the pan). Add more gravy. Add toppings such as pickles and raw onions. Top with caramelized onions followed by crispy onions. Next, add the top bun and use a toothpick to hold the sandwich together. Gently push the top bun down a bit. Finally, top the sandwich with more gravy!

Note: HP Sauce is a British brown sauce made with tomatoes and tamarind extract. The rich sauce was named after London's Houses of Parliament. The iconic sauce 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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Donna John
Going to order some HP Sauce and try this. Definitely a knife and fork sandwich!
So messy and so good. I want to make this for the big game. Who wouldn’t love it, right?

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