Name: Danish Savory Beef Patties with Rich Gravy
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Danish
Ingredients: 1 lb (450g) ground beef (minced beef); 1 cup fresh breadcrumbs; 1 large egg; 1 tsp salt (to taste); ½ tsp freshly ground black pepper; 2 tbsp unsalted butter (for frying); 1 cup low-sodium beef stock; 1 tbsp all-purpose flour; 1 tbsp unsalted butter

A classic Danish comfort food, these savory beef patties are served with a rich, flavorful brown gravy that transforms simple ingredients into a hearty, satisfying meal. This traditional dish, known as “hakkebøf med bløde løg” in Denmark, brings together juicy meat patties with a velvety sauce that’s perfect for pouring over mashed potatoes or soaking up with crusty bread.

Why You’ll Love This Recipe

These Danish beef patties offer the perfect balance of simplicity and flavor. The patties themselves are tender and juicy with a beautiful golden crust, while the homemade gravy adds a rich depth that elevates this dish beyond ordinary hamburger steaks. It’s an excellent weeknight dinner that feels special enough for company, yet is straightforward enough for beginners. The recipe uses everyday ingredients but delivers restaurant-quality results, making it a reliable favorite that both adults and children will enjoy. Plus, it’s a wonderful introduction to Scandinavian comfort food that might become your new family tradition.

Danish Savory Beef Patties with Rich Gravy

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ground beef forms the foundation of this recipe, providing rich flavor and hearty texture. For the best results, choose ground beef with a fat content of about 15-20% (85/15 or 80/20) to ensure juicy patties that won’t dry out during cooking.

Fresh breadcrumbs help bind the patties while adding lightness to their texture. They absorb juices during cooking, keeping the patties moist. If you don’t have fresh breadcrumbs, panko or even regular dried breadcrumbs will work in a pinch.

Egg acts as the crucial binder that holds everything together. It adds moisture and richness while ensuring your patties don’t fall apart during cooking.

Salt and pepper are simple but essential seasonings that enhance the natural flavors of the beef. Don’t be shy with the freshly ground black pepper, as it adds a subtle warmth to the dish.

Unsalted butter is used both for frying the patties and creating the gravy base. It adds a rich, silky quality that vegetable oil simply can’t match, giving this dish its distinctly comforting character.

All-purpose flour combines with butter to create a roux, the thickening agent for your gravy. This simple technique transforms liquid stock into a silky, clingy sauce that coats the patties beautifully.

Beef stock provides the foundation of flavor for the gravy. Low-sodium versions allow you to control the salt level, but regular stock works well too—just adjust your additional seasoning accordingly.

Directions

In a mixing bowl, combine the minced beef, breadcrumbs, egg, salt, and pepper. Mix gently until the ingredients come together. Avoid overworking the meat to keep the patties tender.
Shape the mixture into four equal-sized patties, each about 2 cm thick.
Heat 2 tbsp of butter in a frying pan over medium heat. When the butter begins to sizzle, add the patties. Cook for 5-6 minutes on each side until golden brown and cooked through. Set the patties aside once done.
In the same pan, melt another tablespoon of butter. Add the flour and stir continuously for about 2 minutes to create a roux.
Gradually whisk in the beef stock and bring to a simmer. Let the gravy thicken for 5-7 minutes, seasoning with salt and pepper to taste.
Return the cooked patties to the pan with the gravy, spooning the gravy over them. Heat the patties through for 2-3 minutes to soak up the gravy.

Servings and Timing

This recipe makes 4 generous servings, perfect for a family meal. The preparation takes about 20 minutes, with cooking time around 30 minutes, bringing the total time to approximately 50 minutes. Each serving contains about 533 calories, making it a substantial main course that pairs beautifully with sides like mashed potatoes, boiled potatoes, or a fresh green salad.

Variations

Mushroom Gravy: Add 1 cup of sliced mushrooms to the pan after setting aside the patties. Sauté until golden before adding the butter and flour for the gravy.

Onion-Enhanced: For a traditional Danish touch, add 2 large thinly sliced onions to the pan after removing the patties. Caramelize them slowly for 10-15 minutes before proceeding with the gravy.

Herb-Infused Patties: Mix 2 tablespoons of fresh chopped herbs such as parsley, thyme, or dill into the meat mixture for a fragrant variation.

Cheesy Center: Press a small cube of your favorite cheese into the center of each patty before cooking for a delightful melted surprise.

Scandinavian Spices: Add 1 teaspoon of ground allspice or nutmeg to the meat mixture for a subtle Nordic flavor profile.

Storage/Reheating

These Danish beef patties store exceptionally well, making them perfect for meal prep. Once cooled, store the patties and gravy together in an airtight container in the refrigerator for up to 3 days. The flavors often improve after a day as the patties continue to absorb the gravy.

For freezing, cool the patties completely and store them with the gravy in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat, place the patties and gravy in a covered skillet over medium-low heat until warmed through, about 10 minutes. Add a splash of beef stock or water if the gravy has thickened too much during storage. Alternatively, microwave individual portions covered with a microwave-safe lid for 2-3 minutes, stirring the gravy halfway through.

FAQs

How do I keep my beef patties from falling apart?

Make sure your mixture is well-combined but not overworked. The egg and breadcrumbs should be thoroughly incorporated. If your mixture seems too wet, add a few more breadcrumbs. Allow the shaped patties to rest in the refrigerator for 15-30 minutes before cooking to help them firm up.

Can I use ground turkey or chicken instead of beef?

Yes, you can substitute ground turkey or chicken, though the flavor profile will change. If using poultry, consider adding a tablespoon of soy sauce to enhance the savory qualities, and use chicken stock instead of beef stock for the gravy.

Why is my gravy lumpy?

Lumpy gravy typically happens when the flour hasn’t been properly incorporated with the fat before adding liquid. Make sure to cook the roux (butter and flour mixture) for at least 2 minutes, stirring constantly. Then add the stock gradually while whisking continuously to prevent lumps.

What’s the best way to serve Danish beef patties?

Traditionally, these patties are served with boiled or mashed potatoes to soak up the delicious gravy. Lingonberry jam or pickled beets make excellent accompaniments, adding a sweet-tart contrast to the rich meat. A simple green vegetable like peas or a fresh salad rounds out the meal perfectly.

Can I make this recipe ahead of time?

Absolutely! You can prepare the patties up to a day in advance and keep them uncooked in the refrigerator, separated by parchment paper. The entire dish also reheats well, making it perfect for preparing ahead for busy weeknights.

How do I know when the beef patties are fully cooked?

The patties should reach an internal temperature of 160°F (71°C) for food safety. If you don’t have a meat thermometer, cook them until they’re no longer pink in the center and the juices run clear.

Can I add vegetables to the gravy?

Yes! Sautéed mushrooms, onions, or carrots make wonderful additions to the gravy. Cook them after removing the patties and before making the roux, then proceed with the gravy as directed.

What’s the difference between these patties and hamburgers?

While both use ground beef, Danish beef patties are typically served as a main dish with gravy rather than on a bun. They also usually contain breadcrumbs and egg as binders, making them more like a cross between meatballs and hamburger steaks.

My gravy is too thin. How can I thicken it?

If your gravy hasn’t thickened enough, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Whisk this into the simmering gravy and cook for an additional 1-2 minutes until it reaches your desired consistency.

Can I use store-bought beef patties for this recipe?

While homemade patties are recommended for the best flavor and texture, you can use pre-made beef patties in a pinch. Just be aware that commercial patties often contain additional seasonings and fillers that may alter the final taste of the dish.

Conclusion

These Danish Savory Beef Patties with Rich Gravy represent comfort food at its finest—simple ingredients transformed into a memorable meal through careful preparation and time-honored techniques. The tender, flavorful patties bathed in velvety gravy offer a taste of Scandinavian tradition that feels both nostalgic and fresh. Whether you’re exploring Nordic cuisine or simply looking for a satisfying dinner option, this recipe delivers warmth and wholesomeness to your table. The beauty of this dish lies in its versatility and ability to bring people together around the table for a hearty, delicious meal that feels like home, no matter where you’re from.