Danish Meatball Burgers with Pickled Red Cabbage

Name: Danish Meatball Burgers with Pickled Red Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup white vinegar; 1/2 cup sugar; Kosher salt; 1/2 small red cabbage, thinly sliced; 1 tablespoon red currant jam; 1/2 cup mayonnaise; 1 tablespoon whole-grain mustard; 1 tablespoon dill pickle relish; 1 tablespoon capers; 1 teaspoon curry powder; 1 teaspoon ground turmeric; 1 small onion, minced; 2 pounds lean ground beef sirloin; 1/2 cup half-and-half; 1/4 cup breadcrumbs; 1/2 teaspoon freshly grated nutmeg; Kosher salt and freshly ground pepper; For the burgers; 2 tablespoons extra-virgin olive oil; 6 slices havarti cheese; 6 rye buns, split

Servings: persons

1/2 cup white vinegar
1/2 cup sugar
Kosher salt
1/2 small red cabbage, thinly sliced
1 tablespoon red currant jam
1/2 cup mayonnaise
1 tablespoon whole-grain mustard
1 tablespoon dill pickle relish
1 tablespoon capers
1 teaspoon curry powder
1 teaspoon ground turmeric
1 small onion, minced
2 pounds lean ground beef sirloin
1/2 cup half-and-half
1/4 cup breadcrumbs
1/2 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
For the burgers
2 tablespoons extra-virgin olive oil
6 slices havarti cheese
6 rye buns, split

1
Make the pickled cabbage: Combine the vinegar, sugar and 1 teaspoon salt in a medium saucepan.
2
Add the cabbage and bring to a boil.
3
Reduce the heat; simmer until the cabbage is brightly colored and tender, about 30 minutes.
4
Remove from the heat; stir in the jam.
5
Meanwhile, make the remoulade: Mix the mayonnaise, mustard, relish, capers, curry powder, turmeric and 1 teaspoon minced onion in a small bowl (reserve the remaining onion).
6
Refrigerate until ready to use.
7
Make the patties: Combine the beef, half-and-half, breadcrumbs, nutmeg, remaining minced onion, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl and combine with your hands.
8
Form the mixture into six 3/4-inch-thick patties.
9
Heat 1 tablespoon olive oil in a cast-iron skillet over high heat.
10
Add 3 patties to the skillet; cook until browned, 4 minutes.
11
Flip and cook until cooked through, about 5 more minutes.
12
Top each burger with a slice of cheese; cover and cook until melted, 1 minute.
13
Transfer to a plate and repeat with the remaining 1 tablespoon olive oil, burger patties and cheese.
14
Spread the remoulade on the top buns.
15
Sandwich with the burgers and pickled cabbage.
16
Photograph by Ryan Dausch

1164

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/2 cup white vinegar, 1/2 cup sugar, Kosher salt, 1/2 small red cabbage, thinly sliced, and more.

Yes, Danish Meatball Burgers with Pickled Red Cabbage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!