Best 4 Biff A La Lindstrom Scandinavian Hamburgers Recipes
**Biff à la Lindström: A Journey Through Scandinavian Flavors**
Embark on a culinary journey to Scandinavia with Biff à la Lindström, a delightful dish that blends Swedish and Russian influences. This gourmet hamburger takes its name from Henry Lindström, a renowned 19th-century Swedish chef who served this dish to Russian Tsar Alexander II during his visit to Sweden. Biff à la Lindström combines the best of both worlds, featuring a succulent beef patty topped with a savory mixture of finely chopped onions, capers, pickles, and spices, all enveloped in a rich demiglace sauce. Served with creamy mashed potatoes and tangy lingonberry jam, this dish offers a harmonious balance of flavors and textures that will tantalize your taste buds. In this article, we present two delectable variations of Biff à la Lindström: a classic recipe that stays true to its traditional roots and a modern interpretation that incorporates contemporary culinary techniques. Additionally, we provide a vegetarian alternative for those seeking a meatless option. Get ready to indulge in the culinary legacy of Scandinavia with these mouthwatering recipes.
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.
BIFF A LA LINDSTROM
Steps:
- Mix ground beef, egg, water, cream, salt, and white pepper. Add minced potatoes, beets, onions, and capers and add a few splashes of beet juice.
- Form the mixture into 5 or 6 patties. Fry in butter until golden brown on both sides and cooked through.
BIFF A LA LINDSTROM (SCANDINAVIAN HAMBURGERS)
What a cool burger! This is a real twist from what we are used to in North America! The beets and the capers add an awesome taste. You can enjoy this on its own or use a bun. I got this from the internet. Enjoy!
Provided by Nif_H
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix beef, egg, potatoes, salt and pepper. Stir in remaining ingredients. Shape mixture into 4 patties, each about 1 inch thick.
- Grill on the barbecue or set oven to low broil or 550°F Broil patties with tops about 4 inches from heat until desired doneness, 6 to 8 minutes on each side for medium.
- Top each patty with fried egg if desired.
Nutrition Facts : Calories 296, Fat 18.4, SaturatedFat 7.1, Cholesterol 124.1, Sodium 627.7, Carbohydrate 7.8, Fiber 1, Sugar 2.6, Protein 23.4
BIFF A LA LINDSTR"M (HAMBURGERS A LA LINDSTROM)"
Posted for ZWT3, taken from the net. In Sweden, these spicy hamburgers are frequently served with a fried egg set atop each, in which case they are made larger and thicker
Provided by jonesies
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small pan, melt the 1 tablespoon of butter.
- When the foam subsides, add the onions and cook for 2 or 3 minutes or until they are soft and transparent, but not brown.
- Scrape into a large bowl and add the meat, egg yolks, capers, salt, pepper and white vinegar.
- Mix together and moisten with the heavy cream.
- Then stir in the drained chopped beets. Shape the mixture into 12-14 round patties, about 2-3 inches in diameter. Note: if using the fried eggs, make into four patties.
- In a heavy large skillet, heat the butter and oil.
- When the foam subsides, add the patties 3 or 4 at a time and cook over moderately high heat for 5 to 6 minutes on each side or until they are a deep brown.
- In Sweden, these spicy hamburgers are frequently served with a fried egg set atop each, in which case they are made larger and thicker.
Nutrition Facts : Calories 495.5, Fat 41.9, SaturatedFat 19.3, Cholesterol 326.2, Sodium 1099, Carbohydrate 3.1, Fiber 0.3, Sugar 1.2, Protein 26.1
Tips:
- Use high-quality ground beef. The better the beef, the better the burgers will be. Look for ground beef that is at least 80% lean.
- Season the beef well. Don't be afraid to use a generous amount of salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
- Don't overmix the beef. Overmixing will make the burgers tough. Mix the beef just until it is combined.
- Form the burgers into patties that are about 1/2-inch thick. This will help them cook evenly.
- Cook the burgers over medium heat. This will help them cook through without burning.
- Don't flip the burgers too often. Flipping them too often will make them dry. Flip them only once, when they are cooked about halfway through.
- Top the burgers with your favorite toppings. Some popular toppings include cheese, bacon, lettuce, tomato, and onion.
Conclusion:
Biff a la Lindstrom is a classic Scandinavian dish that is sure to please everyone at your table. The combination of ground beef, lingonberry jam, and béarnaise sauce is simply delicious. Serve these burgers with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
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