BEEF LINDSTRöM BURGERS
One of the most famous burgers in Sweden, the biff à la Lindström is named after Henrik Lindström, a prominent industrialist with Swedish parents, who grew up in St Petersburg in Russia. On holidays in Sweden, he taught the chef at his hotel how to make this burger with capers and beetroot/beet. It became a hit across the country - and rightly so as the combination is super-nice. The traditional way of serving these is without the bun and with potatoes on the side. We used to make it like this at home, until my burger-loving kids suggested we add a bun and have it with coleslaw one sunny day.Sometimes, having Anglo-Scandinavian children who are not bound by 'how things are usually done in Scandinavia' means we can find new ways of enjoying old classics. The patties are quite fragile, so be aware of this if you plan to stick them on the BBQ.
Provided by Bronte Aurell
Categories Dinner
Number Of Ingredients 24
Steps:
- Put the minced/ground beef and salt in a stand mixer with the paddle attachment. Mix for around 1 minute on medium speed. Alternatively, you can mix for a little longer in a large bowl with a wooden spoon.
- Add the onion, beetroot/beet, pickled cucumber or gherkins, capers, cooked potato, egg yolks and mustard. Season with salt and black pepper. Mix again until all the ingredients are evenly incorporated (but not too long or the burger will become tough).
- Shape the mixture into 4 burgers and leave them to rest for 30 minutes in the fridge before frying.
- Preheat the oven to 120°C (250°F) Gas 1/2.
- Heat the oil and butter in a frying pan/skillet. Fry the burgers (in batches if needed, depending on the size of your pan) over a high heat for about 3-4 minutes on each side, depending on how you like your beef to be cooked.
- Once cooked, pop the beef patties in the oven to keep warm and fry the eggs sunny-side up in the same frying pan/skillet. Serve each beef patty on a lightly toasted burger bun with the fried egg on top. Serve with summer slaw and condiments on the side.
- To serve: Seeded rye burger buns or buns of your choice, toasted Summer Slaw, condiments of your choice
- Add the yeast to a mixing bowl and then add the sugar and milk and water. Mix until everything has dissolved.
- Add the rye flour and then start adding the white flour and salt. Add the egg and the butter. Keep kneading on a medium setting - around five minutes - adding as much flour as needed as you go. You may need more or less than stated here. Your dough should be sticky - cover with cling film and leave to rise for around an hour until doubled in size.
- Line your baking sheets.
- Knead the dough through and cut into 7-9 pieces depending on the sizing of your buns. Roll the pieces into even and uniform rolls and place on the baking sheet, a good distance apart (5-6 cm). Leave to rise under a damp teatowel until doubled in size again (could be another hour, but times vary).
- Turn the oven to 180C
- Brush the buns lightly with egg wash and add the black sesame seed (or use light brown ones, if you prefer - I just like the contrast of the dark seeds). Its always a good idea to keep the moisture in the oven when you bake these - so I always add a bowl of water to the bottom shelf of the oven.
- Bake for about 12-14 minutes or until baked through - it depends on your oven. Remove from oven and allow to cool before using. These buns freeze well.
SCANDINAVIAN STYLE HAMBURGERS
Steps:
- In large bowl, mix meat, ketchup, instant minced onion, salt, pepper, celery seed, and garlic powder. Shape mixture into 16 thin patties; chill. Mix vinegar, oil, and dill weed. Place onion slices in shallow glass dish; pour vinegar mixture over onions. Cover, refrigerate at least 30 minutes. Wrap rye bread in a single thickness heavy-duty aluminum foil. Place on grill 4 inches from medium coals. Heat 20 minutes, turning occasionally. Remove onions from marinade; reserve marinade. Place hamburgers on grill 4 inches from medium coals. Cook 5 minutes on each side or until done, brushing frequently with reserved marinade. To serve, place 1 hamburger patty on slice warm bread; top with onions, a second patty and a second slice bread.
Nutrition Facts :
HAMBURGERS, SCANDINAVIAN STYLE
For the food world tour I found a different way to make a hamburger. I made the burgers and the onion mixture the night before. Time does not include marinating time.
Provided by BLUE ROSE
Categories Veal
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- In large bowl mix beef, veal, ketchup, instant minced onion, salt, pepper, celery seed and garlic powder. Shape mixture into 16 thin patties; chill.
- Mix red wine vinegar, salad oil and dill weed.
- Place onion slices in a shallow glass dish; pour vinegar mixture over onions. Cover; refrigerate at least 30 minutes.
- Grill burgers according to how you like your burgers.
- Wrap rye bread in a single thickness of heavy duty aluminum foil. Place on grill 4" from medium coals. Heat 20 minutes, turning occasionally.
- Remove red onions from marinade.
- Top burgers with onions.
- Use reserved marinade for extra sauce on the burgers if you want to.
Nutrition Facts : Calories 205.4, Fat 10.4, SaturatedFat 3.1, Cholesterol 42.6, Sodium 534.4, Carbohydrate 14.1, Fiber 1.7, Sugar 2.4, Protein 13.1
SUPER-QUICK SCANDI SUPPER
Whip up this stylish, Scandinavian platter and let your friends help themselves
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Cook the salmon in the microwave on High for 3 mins or until just cooked through. Remove and break up into large flakes, then allow to cool slightly.
- Mix the cottage cheese, dill and spring onions with some seasoning. in another bowl mix the white wine vinegar and sugar until the sugar dissolves, then add the cucumber. Put the beetroot into another bowl.
- Lightly toast the rye bread, then bring everything to the table and dig in.
Nutrition Facts : Calories 504 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 37 grams protein, Sodium 2.68 milligram of sodium
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