Biff a la Lindstrom has probably been one of the most popular hamburgers in Sweden for decades. They are named after Henrik Linstrom, a prominent 19th century Swedish industrialist who grew up in St. Petersburg, Russia. Upon moving to Sweden, he combined the Russian style of mixing ground beef with eggs and gherkins with the Swedish love of beets and capers to create this delicious and unique Swedish hamburger.
Biff a la Lindstrom- Swedish Beet Hamburgers
- Large skillet
- Large bowl
- Stand Mixer with paddle attachment
- Medium bowl and wooden spoon (optional)
- Potato masher.
- 1 lb Ground beef
- Kosher salt
- 1 medium Onion
- 4 oz Beet
- 2 oz Pickles, cucumber or gherkins
- 2 tbsp Capers
- 3 oz Potato
- 4 large Egg yolks
- 1 tsp Dijon mustard
- 2 tbsp Olive or vegetable oil
- 1 tbsp Butter
- 4 large Fried egg topping burgers (optional)
- Prep – Boil potato for 10 minutes. Peel and mash. Finely chop onion, beet, pickles, and capers.
- Assemble – Put ground beef and a pinch of salt into a stand mixer or optionally, a bowl. Mix on medium speed or in a bowl for 2 minutes if mixing by hand.Add cinnamon, beet, pickle, capers, mashed potato, egg yolks and mustard. Season with salt and pepper. Mix gently just until everything incorporated. Be careful not to overmix to avoid the burger getting tough.Shape mixture into 4 burgers and leave them in the refrigerator for 30 minutes.
- Cook and Serve – Heat the butter and oil in a skillet over high heat. Fry burger for 3-4 minutes per side to achieve desired doneness. Move to a plate and cover with foil to stay warm. Fry whole eggs sunny side up in the same pan.To serve, place 1 egg on top and either plate with slaw and fries, or place on a whole wheat hamburger bun and serve with French fries.