Hamburger à la Lindström
à la Lindström The origin of this dish is not entirely clear. Most believe that it was introduced by Captain Henrik Lindström (1831-1910)
SwedishBeefEasy5 minBy Northstar
Ingredients
Servings
4
- 500 g ground beef
- 2 egg yolks
- 100 ml cream
- 100 g finely chopped onions
- 150 ml finely chopped pickled red beets
- 50-100 ml liquid from the pickled beets
- 2 tbsp finely chopped capers
- butter for frying
- salt, pepper
Instructions
- 1
Mix ground beef, egg yolks, and cream in a bowl.
- 2
Add salt and pepper. Add enough liquid from pickled beets to produce a dough-like mixture.
- 3
Sautee the chopped onion until translucent. It must not, however, turn brownish. Add the onion to the beef mixture.
- 4
Gently stir in pickled beets and capers. Some (but not we!) even like to add 100-150 grams boiled and mashed potatoes.
- 5
Shape into four round patties, about the same size as a BigMac.
- 6
Melt some butter in a frying pan. Fry the beef patties at moderate/low heat for 3-5 minutes. It is important that they remain rosy inside, otherwise they will be too dry.
Tags
americanswedish-cookingswedish