Hamburger with a Sauerkraut Side

- À la Jouni Toivanen -

Ingredients - A recipe for 4

Hamburger Sauce

  • 1 egg
  • 1 tbsp ketchup
  • 1 tbsp Dijon mustard
  • ¼ tsp salt
  • 1 tbsp white vinegar
  • 1 dl canola oil
  • 1 dl mild olive oil
  • a few drops of Tabasco


  • 800 g minced beef according to one’s own taste and preference
  • ½ tsp ground sea salt
  • a few turns of black pepper from the mill
  • 2 tbsp sunflower oil
  • 40 g butter

Other Fillings

  • 100 g sliced domestic cheddar
  • 2 dl thinly cut American salad, dip in ice water
  • 1 silver onion, cut and parboiled
  • 2 sliced big, ripe tomatoes
  • 4 tbsp Rasilainen Sauerkraut


1. Hamburger Sauce

Put egg, ketchup, mustard, salt and vinegar on the bottom of a tall dish, for example a 1 litre measure. Blend smooth with a blender. Mix oils and pour in a thin string into the egg mix, all the while stirring. Season with Tabasco. Check taste.

2. Steaks

Season the minced beef with salt. Mould the minced beef into a wide stick carefully, so you won´t break the “muscle fibers” made by the meat grinder. Cut the stick into four steaks with a sharp knife. The steaks should be the size of buns in diameter. Fry the steaks just before serving! Heat the frying pan on a really hot plate and add oil onto pan. Fry the steaks either one by one or many at a time, depending on how many you can fit onto the pan at the same time. Fry the steak first on one side for 15 seconds and then turn. Repeat this until the steak is well browned, but red on the inside. This takes about 3-5 minutes. Lift the steaks into an oven pan to set before serving for at least 5 minutes, and season with pepper. Lastly, add butter on pan and brown it. Lather the browned butter onto steaks. Don’t wash the pan, all taste from the pan is gathered into buns.

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