Lindstrms Hamburgers Recipes

BEEF LINDSTRöM BURGERS

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.

BEST HAMBURGER EVER

Steps:

• Preheat a grill for high heat.
• In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties.
• Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.

BIFF A LA LINDSTROM (SCANDINAVIAN HAMBURGERS)

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.

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 LINDSTR"M (HAMBURGERS A LA LINDSTROM)"

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.

HAMBURGERS A LA LINDSTROM

Steps:

• Combine meat, yolks, potatoes, salt and pepper.
• Stir in cream gradually.
• Mix well.
• Carefully mix in beets, onions and capers.
• Shape into 8 patties ½ inch thick.
• Fry quickly on both sides either in fry pan (or on grill,) until done.
• In another fry pan fry eggs as you would normally do.
• Place toast on hot serving plates.
• Top each toast with a pattie.
• If eggs are greasy, blot with paper towel and then top each pattie with an egg.
• Serve immediately.

LINDSTRöM'S HAMBURGERS

Steps:

• Chop onion finely and grate beetroots. Fry in butter until soft. Add vinegar and honey and cool down.
• In a bowl, mix breadcrumbs and sparkling water. Mix and let sit for 15 minutes.
• Add spices, cooled down onion-beet mixture, egg and the ground beef. Mix thoroughly.
• Make into patties and fry until done.
• Serve with mashed potatoes.