600 g minced beef, not to lean
salt and pepper
50 g butter
3 sliced onions
200 ml stock
corn flour to thinken the sauce
1. Divide the beef into 6 balls and shape them to a hamburger. Season with salt and pepper. Melt the butter and brown the onions. If you prefer soft onions, add a tablespoon of water one minute before they are finished. Remove the onions and add a bit more butter.
2. Bring the frying pan to a high temperature (careful, butter burns easily) before adding the hamburgers. Brown them on both sides, turn the heat down and fry for about 3 minutes on each side. Remove from pan and keep warm. Add the stock to the pan and bring to the boil. Add corn flour to thicken. The Danes would use browning to give the sauce a warm dark colour.