Swedish beef burgers
Biff à la Lindström
This is one of the great classics of Swedish cuisine and deservedly so. To describe it as a burger might put you off trying it, but the addition of beetroot and capers makes it tastier and lighter than an ordinary burger. I promise you that once you try these you will never want to go back to cooking ordinary burgers!
The dish is named after Henrik Lindström who was raised by a Swedish family in St Petersburg and later became a prominent industrialist. He often ate at the Hotel Witt in Kalmar in south east Sweden and it was there that he taught the head chef to prepare this dish for him. The recipe spread rapidly all over Sweden and became a great hit. Try it for yourself and you will soon see why. John Duxbury
• Let the burgers rest at room temperature for about an hour before frying.
• Make some miniature versions and serve them warm as part of a classic Swedish smörgåsbord.
• You can double the amount of beetroot if you like.
|450 g||(1 lb)||minced (ground) beef, about 10% fat content is ideal|
|100 g||(4 oz)||onion, finely chopped (about half an onion)|
|2 tbsp||pickled beetroot, finely chopped|
|2 tbsp||capers, coarsely chopped|
|2 tbsp||water or juice from the pickled beetroots|
|salt and freshly ground black pepper|
|1 tbsp||chives, finely chopped (optional)|
|2 tbsp||oil, for frying|
1. Put the minced beef, egg yolks, onion, beetroot, capers, water/juice, seasoning and chives (optional) in a large bowl.
2. Blend the ingredients together until reasonably evenly mixed, but don’t over mix as the burgers will become too dense and tough.
3. Divide the mixture into four and shape each portion into flat burgers just over 1 cm (about ½”) thick.
4. If you have time, leave the burgers to rest at room temperature for about an hour.
5. Place two frying pans over a medium-high heat over a medium heat.
6. Add a tablespoon of oil to each pan. When hot add two burgers to each pan. Fry the burgers for 4 minutes per side until nicely coloured but still slightly pink in the centre. Serve hot.
Of course, they are also delicious barbecued with some herb butter!
Barbecued biff à la Lindström is delicious with so many things such as with some small roast potatoes, baked tomatoes and tender juice white or green asparagus. A beer goes down well too!
Biff à la Lindström is often served with a fried egg on top.
Alternatively serve the burgers with new potatoes, seasonal vegetables and a dark gravy with some caramelised red onions added.
Couscous and a salad also go well with these burgers, but my own favourite is shown at the top of the page: sauteed potatoes, roasted tomatoes, kale and a nice cold beer!
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