Karbonader (Norwegian Lean Beef Patties)

Ingredients

• 450 gground beef
• 2onion, half grated for patties, half sliced for caramelising
• 1 tbspbutter (for caramelising onions)
• salt, approx 1/2 tsp
• black pepper, approx 1/2 tsp
• nutmeg, approx 1/2 tsp, freshly grated preferred
• cornstarch, approx 1/2 tbsp; acts as a binder
• 50 mlwater, added to the meat mixture
• 2 tbspbutter (for frying patties), once for onions, once for patties

Method

1. 1

   Peel the onions. Finely grate one half and set aside for the patty mix. Thinly slice the remaining onions and cook in 1 tbsp butter over low-medium heat, stirring occasionally, for 15–20 minutes until deeply caramelised and golden. Set aside.

2. 2

   In a bowl, combine the ground beef, grated onion, salt, pepper, nutmeg, cornstarch and water. Mix thoroughly.

3. 3

   Divide into 6 equal portions and shape into round patties. Use a knife to lightly score a crosshatch pattern across the top of each patty.

4. 4

   Heat 2 tbsp butter in a frying pan over high heat. Brown the patties for 2–3 minutes each side until golden. Reduce heat to low and cook for a further 2–3 minutes until cooked through.

5. 5

   Serve the karbonader with the caramelised onions, boiled potatoes, stewed peas and brown sauce. They also work well on bread for lunch.