Swedish beef burgers

Biff à la Lindström

Lindström burgers

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


Recipe summary for Lindström burgers


•  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
2   egg yolks
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


Ingredients for Lindström burgers

1. Put the minced beef, egg yolks, onion, beetroot, capers, water/juice, seasoning and chives (optional) in a large bowl.

Mixture for Lindström burgers

2. Blend the ingredients together until reasonably evenly mixed, but don’t over mix as the burgers will become too dense and tough.

Four Lindström burgers on a plate

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.

Frying a Lindström burger

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.


Lindström burger on a barbecue

Of course, they are also delicious barbecued with some herb butter!

Serving suggestions

Serving suggestion for Lindström burgers

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!

Lindström burger with a fried egg

Biff à la Lindström is often served with a fried egg on top.
Lindström burger with onion gravy

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!


  printer version.pdf

  phone & tablet computer version.pdf



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John Duxbury
Editor and Founder