Scandi Burgers 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.

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.

SWEDISH BURGERS

Steps:

• In a bowl combine egg and ½ cup sour cream.
• Stir in bread crumbs, onion, mustard, mace and salt.
• Add ground meats.
• Gently mix well.
• Shape into 8 patties each ½ inch thick.
• In large skillet brown slowly on both sides.
• Cover.
• Continue cooking over low heat for 15 minutes.
• To serve place patties on toasted rolls and spread with remaining sour cream,.
• Top with lettuce and other half of roll.

NORWEGIAN BURGERS WITH MUSHROOM SAUCE

Steps:

• In large bowl combine meat, bread crumbs, onion, parsley and nutmeg. Add 1/4 cup of milk and mix well.
• Using a 1/3 cup measuring spoon as a guide form into six patties. Be sure patties are well flattened.
• Spray a large skillet with non-stick spray and place burgers in pan.
• Cover and cook on medium heat for 7-8 minutes per side, until done through. (Pan will get little brown bits in bottom.).
• Transfer cooked patties to serving platter and keep warm.
• In same skillet, combine soup and remaining milk. Stir pan bits into sauce. Cook over medium heat until heated through.
• Spoon over patties, or just return patties to pan, coating both sides with sauce.