Norwegian karbonader — lightly spiced lean beef patties pan-fried until browned and topped with sweet caramelised onions. Comforting with potatoes and brown sauce.
Karbonader are Norwegian beef patties — simple, lean and savoury, seasoned with a hint of nutmeg and served with sweet caramelised onions. They're everyday home cooking at its most comforting, quick to make and endlessly satisfying. Pile them with onions and gravy, or tuck one into bread for a classic Norwegian lunch.
Prep 15 min
Cook 20 min
Total 35 min
Easy
- 2 Onion
- 1 lb Ground Beef
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/2 teaspoon Nutmeg
- 1/2 tbs Cornstarch
- 50 ml Water
- 2 tblsp Butter
Video
Preparation
- Grate half an onion and set aside. Slice the rest of the onions and fry in butter over low-medium heat until caramelised.
- In a bowl, mix together the ground beef, grated onion, salt, pepper, nutmeg, cornstarch and water.
- Form into a sausage and cut into 6 patties, then lightly score a grid pattern into each with a knife.
- Brown both sides of the karbonader in butter over high heat, then turn down to low and fry for another 2–3 minutes.
- Serve with the caramelised onions, potatoes, stewed peas and brown sauce, or on a slice of bread for lunch.
Tips from the ZestyPlate Kitchen
- Grate a little onion into the mince for moisture and flavour.
- Score a light grid into each patty so they cook evenly and look traditional.
- Caramelise the sliced onions slowly for sweet, golden depth.
- Sear over high heat, then finish gently so they stay juicy.
Frequently Asked Questions
They're thinner, leaner and seasoned simply with nutmeg, and traditionally served with caramelised onions and gravy rather than in a bun.
They help bind the lean mince and keep the patties moist and tender during cooking.
Classically with caramelised onions, boiled potatoes, stewed peas and brown gravy, or simply on a slice of bread for lunch.
Yes — shape them ahead and chill, then fry to serve. Cooked patties also reheat well in a little gravy.
