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Dressing for burgers

Four flavors with BBQ, mayo, browned-butter-naise and chipotle garlic cream


BBQ vinegar

  • 1 dl tomato puree
  • 3.5 dl vinegar
  • 1/2 cup brown sugar
  • 1 tsp. salt
  • ½ teaspoon pepper
  • 1 tsp. thyme
  • 1 tsp. rosemary
  • 1 clove minced garlic
  • A little oil for frying



  • 5 egg yolks
  • 4 dl oil
  • 100 g of melted marrow cooled to approx. 30 ° C
  • 3 tbsp. vinegar
  • ½ dl cold water
  • Salt and pepper


Browned butter-naise

  • 2 boiled eggs
  • 100 g of melted brown butter
  • Mayo:
  • 2 tbsp. vinegar
  • 2 dl oil
  • 2 egg yolks
  • Salt and pepper


Chipotle garlic-cream

  • 1 dl cream fraiche 38%
  • 2 dl mayo
  • 2 cloves finely chopped garlic
  • 30 g chopped chipotle
  • Salt and pepper


BBQ vinegar

Delicious for fries, bacon or salad. The recipe gives approx. 1/2 liter.

  1. Roast garlic, thyme and rosemary. Add brown sugar, let it melt, add tomato puree and stir well.
  2. Pour on the vinegar and quickly boil it. Pour into a glass and refrigerate.



Delicious mayo with baked marrow fat, lots of flavor and broth from beef marrow perfect for crispy salted fries or just as an extra dip for the burger.

  1. Whisk egg yolks and vinegar together for a thick eggnog.
  2. Slowly whisk in half of the oil and add half of the water while stirring.
  3. Whisk the marrow in a on tbsp. at a time.
  4. Add in the last of the oil. Is it very thick, then stir a little cold water in.
  5. Season with salt and pepper.

Browned butter-naise

  1. Whisk vinegar and egg yolks together and slowly add the oil. Get in some water as it may be to the thin side.
  2. Blend eggs and slowly add browned butter while blending.
  3. Gently stir it all together and refrigerate.

Chipotlet garlic-cream

  1. It is all mixed together and seasoned with salt and pepper. Mix any. only half the chipotle in from start and taste with the rest.
Lantmännen Unibake International

Sluseholmen 8A,
3rd Floor
DK-2450 Copenhagen SV

+45 7628 5000
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