Beef patties with raspberry salad

Ingredients

• 400 gbeef mince
• 75 ggrated Cheddar and Maasdam cheese
• 1 (about 75 g)coarsely grated onion
• 4 tbspfinely rolled oats
• 1/4 tspcoarse salt
• 20 gbutter
• 100 graspberries
• 1 tbspdark balsamic vinegar
• 1 tspsugar
• 1 tspcoarse salt
• to tastefreshly ground pepper
• 200 gfinely shredded pointed cabbage
• 1/2 tspcoarse salt
• 100 gwashed baby spinach
• 1 (about 250 g)cucumber, cut into half-moons
• 75 gdried cranberries
• 100 graspberries
• 240 glightly toasted rye bread

Instructions

1. 1

   Mix the patties

   Mix the beef mince thoroughly with the cheese, onion, oats and 1/4 tsp salt. Shape into 12 oblong patties.

2. 2

   Cook the patties

   Heat the butter in a frying pan until golden. Cook the patties over a moderate heat for about 14 minutes, turning them from time to time so they brown on 3–4 sides.

3. 3

   Make the dressing

   Mash the 100 g raspberries and whisk them with the vinegar, sugar, 1 tsp salt and pepper. Taste and adjust the dressing; it should have a pronounced flavour.

4. 4

   Prepare the cabbage

   Work the 1/2 tsp salt into the shredded cabbage by squeezing it until it softens slightly and is easier to eat.

5. 5

   Assemble the salad

   Arrange the spinach as a base, then add the cabbage, cucumber and dried cranberries. Spoon over a little dressing and garnish with the remaining 100 g raspberries.

6. 6

   Serve the meal

   Serve the salad with the remaining dressing, the warm beef patties and the lightly toasted rye bread.

What are beef patties with raspberry salad?

This Nordic-inspired meal pairs pan-fried beef patties with a crisp salad and tart-sweet raspberry dressing. The combination brings together familiar Scandinavian-style rye bread and beef with fresh berries and greens.

Here, grated cheese and onion enrich the patties, while the dressing gives the cabbage, spinach and cucumber a bright contrast. The salad is assembled alongside the warm patties rather than cooked with them.

Nutrition and macros by portion

The nutrition label shows one serving as written: 108 calories, 8g protein, 10g carbs, 3g fat.

The listed nutrition per serving is 108 kcal, with 8 g protein, 10 g carbohydrate and 3 g fat. In the ingredients, the beef and cheese provide protein and fat, while the oats, rye bread, dried cranberries and fruit contribute carbohydrates; serve the salad generously alongside the patties to balance the plate.

Building flavour into the patties

Cheese and onion: mix them evenly through the mince so their flavour is spread across all 12 patties.

Oats: finely rolled oats help bind the mixture. Mix thoroughly, then shape the patties without compressing them more than necessary.

Getting an even pan-fry

Butter: let it turn golden in the pan before adding the patties, as directed. Keep the heat moderate so they can brown while cooking through.

Turning: turn the patties occasionally over about 14 minutes, aiming to brown 3–4 sides. Their oblong shape gives you several surfaces to colour.

Making the raspberry dressing

Raspberries: mash them before whisking in the balsamic vinegar, sugar, salt and pepper. The dressing will be textured rather than completely smooth.

Seasoning: taste it before dressing the salad, as the recipe calls for a pronounced flavour. Keep some aside to serve at the table.

Preparing the salad texture

Pointed cabbage: squeeze it with the salt until it softens slightly; this makes the shreds less firm to eat. Use the stated 1/2 tsp for this step.

Layering: arrange spinach first, then add cabbage, cucumber and dried cranberries. Add the raspberries and a little dressing just before serving to keep the salad looking fresh.

Serving with rye bread

Serve the patties warm beside the salad, with extra dressing available for everyone to add as they like. Lightly toasted rye bread makes a substantial accompaniment and works well for scooping up any dressing.

Recipe notes & tips

• Shape the mixture into 12 similarly sized patties so they cook at a similar rate.
• Keep the pan at a moderate heat and turn the patties occasionally during cooking.
• Squeeze the cabbage until it softens slightly, rather than crushing it completely.
• Taste the raspberry dressing before serving and adjust its seasoning to your preference.
• Add only a little dressing to the salad at first, then serve the rest separately.
• Toast the rye bread lightly and serve it while still warm.

Variations

• Leafy greens: swap some of the spinach for another tender salad leaf.
• Berry balance: use extra fresh raspberries in the salad and serve a smaller amount of dried cranberries.
• Cabbage swap: use finely shredded white cabbage if pointed cabbage is unavailable.
• Cheese choice: use another grated, well-flavoured cheese in place of the Cheddar and Maasdam mix.
• Dressing texture: mash the raspberries more thoroughly for a smoother dressing.

Common mistakes to avoid

• Overworking the mixture: mix until combined so the patties are not packed too firmly.
• Crowding the pan: leave room to turn the patties and cook them in batches if needed.
• Using high heat: the outside may brown too quickly, so keep the heat moderate.
• Skipping the cabbage massage: squeeze it with the salt until it softens slightly.
• Dressing the salad too early: add a little just before serving and keep the rest on the side.

How to store

Refrigerate leftover patties and salad separately in covered containers and use within 2 days. Reheat the patties in a pan until hot throughout; the salad is best eaten cold and may soften after storage.

Frequently asked questions