Melt butter and pork fat. Jesper uses fat from his pork roast and you can of course just use store-bought pork fat or more butter. Add wheat flour while whisking vigorously. What you're making now is called a roux (or thickening base) and it is the thickener for the sauce. Keep whisking thoroughly even after a dough ball forms. It needs to be well heated, otherwise, the sauce will taste floury.

Add pork broth and bay leaves while still stirring. Add about 1 dl of cream while continuing to stir. Add the red wine sauce (here made with veal broth, red wine, and herbs) and a bit of coloring. Let it boil down a bit and add a bit more cream.

Add pastes (if you have them, or they can be omitted) and salt and pepper.

Add rosemary and thyme and a bit more cream.

Then add the currant jelly and turn down to a low simmer.

Let it simmer for 10-15 minutes.

After that, bring it just to the boiling point and season to taste with possibly more salt, pepper, and cream.

It's important that the sauce is not served immediately, a sauce should ideally have a temperature between 40-50 degrees Celsius (104-122 degrees Fahrenheit) so you can taste all the flavors.

Peel the onions and cut them lengthwise.

Brown them in a pan with a neutral-flavored oil until they get a bit of color.

Place them in an ovenproof dish with thyme, salt, pepper, mustard, duck fat, and English sauce, and confit them in the oven at 100 degrees Celsius (212 degrees Fahrenheit) for anywhere from 1.5 to 3 hours. They should be tender and translucent.

Slice them and put them in a mason jar along with the duck fat mixture. This is done to make it faster to create soft onions, as it takes a long time to make from scratch. The onions can stay refrigerated for a long time, so you can easily make soft onions another day.

When finishing them, it's important to get both the onions and the fat into the pan (if you're not using the whole jar), as the fat is what they will be fried in. Put it in a hot pan and fry them for a couple of minutes, stirring constantly. Add a bit of English sauce, Worcestershire sauce, salt, and pepper. Turn down the heat and let them simmer for a couple of minutes.

Put the onions in a bowl and add some pork cracklings, stirring it all together.

Peel and finely chop the onion.

Peel the onions and cut them into thin slices of about 1-2 mm.

Coat the onions in wheat flour and then in the spice mixture.

Fry them at about 180 degrees Celsius (356 degrees Fahrenheit), being careful not to add too many onions at once, as this will lower the oil temperature and cause them to clump together. It doesn't matter if you use a pot, pan, or deep fryer with oil for frying.

Watch them while they fry to ensure they don't cook too little (they will remain soft) or too much (they will become too bitter), they should be removed once they have a nice golden color.

Bring the pickling brine to a boil and strain out the spices.

Peel the beets and cut them into small cubes.

Boil the beets directly in the brine.

They should be almost tender but should still have a bit of bite so they don't become mushy.

Cut the cucumbers into thin slices.

Put them in a bowl.

Add salt.

Let them sit and draw in the refrigerator for a day. This will release a lot of the moisture.

Drain the cucumbers by pressing/squeezing them by hand.

The cucumbers are now wrinkled and super crispy.

Now pour the cold pickling brine over them.

Let them sit in the refrigerator and draw for a day, but preferably 2-3 days.

Ensure the meat is taken out 30 minutes before cooking, so it doesn't boil in the pan.

Add oil to the pan, and when it's hot, add the butter.

Put the patties in the pan. If you have something heavy to put on them, that's preferable.

Add pepper and salt when you flip the patty. Preferably use flake salt.

Coat the patty in the butter/oil mixture while it cooks.

The patty should cook for about 4 minutes on each side and rest for about the same time afterward.

When the juices start to appear on the top of the patty, it's just right. Here the patty is cooked so that it still has a bit of color.

When Jesper bakes these buns, he uses 3 kg of mashed potatoes to 4 kg of wheat flour.

Cut them open and toast the insides.

The most important thing is that they are crispy inside and soft outside.

They can be toasted on a toaster, in butter in the pan, or in the butter/oil mixture from the meat as it rests.

Place the bottom of the bun on the plate.

Add a teaspoon of remoulade to the bun and spread it out.

Add mustard and ketchup on top, ensuring the entire bottom is covered so you get some in every bite.

Add pickled beets, about 2-3 teaspoons.

Add about 2 teaspoons of red onions on top, then place the patty on.

Season the patty with flake salt.

Add the soft onions with pork cracklings on top.

Add cucumber salad, about 2-4 tablespoons.

Spread remoulade on the inside of the top bun and place it on your burger.

Pour the sauce over your steak sandwich and add a good handful of fried onions on top.

Enjoy.