Danish meatball burgers with pickled red cabbage

Ingredients:

Burgers

• 0.9 kg lean ground beef
• 0.5 cups low-fat cream
• 1/4 cup breadcrumbs
• 0.5 tsp freshly grated nutmeg
• 2 tablespoons extra-virgin olive oil
• 6 slices havarti cheese
• 6 rye buns, cut in half horizontally

Pickled cabbage

• 0.5 cup white vinegar
• 0.5 cups of sugar
• Half a small head of red cabbage, finely shredded
• 1 tbsp redcurrant jam

Remoulade

• 0.5 cup mayonnaise
• 1 tbsp. grainy mustard
• 1 tbsp pickled cucumber relish
• 1 tbsp capers
• 1 teaspoon curry powder
• 1 teaspoon ground turmeric
• 1 small onion, finely chopped

Preparation:

1. Prepare sauerkrautIn a medium saucepan, combine vinegar, sugar, and 1 teaspoon salt. Add the cabbage and bring to a boil. Reduce heat; simmer until the cabbage is bright and tender, about 30 minutes. Remove from heat and stir in the jam.
2. Meanwhile, prepare the remoulade.: In a small bowl, combine mayonnaise, mustard, relish, capers, curry powder, turmeric, and 1 teaspoon of chopped onion (set the remaining onion aside). Refrigerate until ready to use.
3. Prepare the cutlets: In a large bowl, mix the minced meat, cream, breadcrumbs, nutmeg, the remaining chopped onion, 1 teaspoon salt and 1/4 teaspoon black pepper. Form into 6 patties, 2 cm thick.
4. Heat 1 tablespoon olive oil in a cast-iron skillet over high heat. Add 3 patties to the skillet and cook until golden brown, 4 minutes.
5. Flip and cook until cooked through, about 5 more minutes. Top each patty with a slice of cheese, cover, and cook until the cheese is melted, 1 minute. Transfer to a plate and repeat with the remaining 1 tablespoon of olive oil, the patties, and the cheese.
6. Spread the cut sides of the top halves of the buns with remoulade. Place the patties and marinated cabbage between the two halves.