Switch the palette to suit the room. Your choice is saved locally.
First, grate half an onion and set it aside; this will go into the patties later.
Slice the remaining 1 onion and cook it in 1 tablespoon of butter over low to medium heat. Let them cook down slowly, stirring occasionally, until they're deeply caramelized and sweet. This can take a good while, so be patient.
In a bowl, combine the 1 pound of ground beef with the grated onion you set aside, along with 1/2 teaspoon each of salt, pepper, and nutmeg. Add the 1/2 tablespoon of cornstarch and 50 ml of water.
Mix everything gently until just combined. Be careful not to overmix, as that can make the patties tough.
Melt 2 tablespoons of butter in a pan over high heat until it's foaming. Place the karbonader in the hot pan and sear them on both sides until they're nicely browned, with a good crust.
Once browned, reduce the heat to low and continue to fry for another 2 to 3 minutes. This ensures they cook through to the center without the outside getting too dark.
Serve the karbonader with the caramelized onions you made earlier. For a classic dinner, pair them with potatoes, stewed peas, and a rich brown sauce.
They're also excellent on a slice of bread for a quick lunch or snack.
Per serving
Sign in to leave a rating and a note.
Be the first to cook this and tell the rest of us how it went.
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
