Friday, August 9, 2013

Biff à la Lindström (Swedish Hamburger)

2/3 lb lean ground beef
1/3 lb ground pork
1/3 lb ground veal
1 egg, beaten
3 tablespoons bread crumbs
3 pickled beet slices, finely diced
1 1/2 tablespoons capers, minced
1/2 small onion, finely diced
1 (cucumber) pickle spear, finely diced

to serve:
top with fried eggs

In a medium bowl, combine all ingredients until just mixed. Form into 4 large, flat (a little less than 1/2 inch thick) patties. Set aside. Heat some canola oil or butter in a pan. Cook the patties, turning once, until browned on both sides and fully cooked through. Drain on paper towel-lined plates if needed. Serve hot, topped with fried eggs if desired.

I originally posted this recipe here.

I was reading Aquavit's Marcus Samuelsson's memoir about growing up in Sweden and becoming a chef on the train the other day and he mentioned a new-to-me dish, beef Lindström. When I read it used picked beets. Apparently it was in his mom's usual dinner rotation when he was growing up. He described it as basically a burger or meat cake "mixed with onions, capers, and pickled beets". I love meat cakes and pickles in any form (that's part of why I like Swedish food so much, it is heavy on the preserved foods like pickles and jam) so it seemed tailor made for me. It was the perfect marriage of savory and sweet.

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