Juicy burger

By Josephine
  • Cook: 40 min
  • Servings: 4



  • 600 g minced beef
  • 4 burger buns
  • 1 large tomato
  • 0.5 red onion
  • some cucumber

White cheese sauce

  • 200 g Apetina® Classic Block
  • 100 g crème fraîche or sour cream
  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 clove garlic
  • salt and pepper

Pickled cabbage

  • 1 cabbage or 0.5 little white cabbage
  • 5 dl regular vinegar
  • 2 dl sugar
  • 0.5 tsp chilli flakes
  • 1 tsp fennel seeds


Vary the burger by switching the beef patty for a chicken breast or a vegetarian alternative.


Serve with homemade fries (my favorite is sweet potato fries) and extra white cheese sauce for dipping.

If I had to choose one meal that I would never get tired of eating, it would have to be pizza or burgers. The homemade kind of course. To me, it’s the combination of bread, meat and crispy vegetables (yes I add fresh spinach on pizza). I also love the endless variation options, cause honestly who ever makes the same burger twice in a row? I know I don’t! I like to make small variations every time; from adding pickled cucumbers instead of fresh, to changing the patty or use a new type of cheese.

This recipe has a lot of the elements from the classic burger. I’ve gone with a hamburger patty, because I love a juicy beef. I’ve added tomatoes, cucumber and onion and stuck with an authentic burger bun. But what’s the fun of posting a recipe for a burger, if it doesn't have a different twist to it, than what we are used to?

That is why I have added two extra elements to this juicy fellow. First of all, I always include a pickled element in my burgers. Since cabbage is in season, I chose to make pickled cabbage. Pickled cabbage (and other pickled vegetables) is a fantastic add-on to so many dishes, and you can easily make a big jar to store in the fridge. Secondly, I have changed the classic cheddar into something as delicious as a creamy white cheese sauce. With this sauce dripping down the sides of your burger, it really doesn’t get any better. So if you’re up for a burger with a little twist, I suggest you give this recipe a try.


The pickled cabbage can easily be made days ahead. Roast the fennel seeds in a pot. Add vinegar, sugar and chill flakes and let simmer until all the sugar has been dissolved. Remove the outer layers of the cabbage and use a sharp knife to finely chop it. Add as much cabbage as possible into a large clean jar. Pour the hot liquid over the cabbage and add the lit tightly. Gently shake the jar to soak all cabbage in vinegar. Repeat every 15 minutes until the cabbage starts collapsing. Store in the fridge until use and for up to 1 month.

Make the white cheese sauce by combining all ingredients and blend thoroughly together. Season to taste. Divide the minced beef into four portions and shape your hamburgers. Season with salt and pepper. Fry the patties in a buttered hot pan, approximately 3-5 minutes on each side, or until the juice comes out clear and they seem firm.

Now build your burger. Start with some hot buns. If you like, spread some ketchup, mustard or mayo on each bun. Place a couple of spoonful of drained pickled cabbage on the bottom bun. Then place the beef on top and add a dollop of cheese sauce. Add onion, tomato and cucumber and finish with the top bun.

Dragbutton arrows Created with Sketch. globe-white logo-invertedlogo-new UI Icons UI Icons Campaign Landing Page Clip 2 Created with Sketch. UI Icons