Biff à la Lindström
This classic Swedish burger has a distinctly Russian touch due to the addition of beets and capers to the beef. The recipe was introduced to the chef of the Hotell Witt in Kalmar, Sweden in 1862 by Russian-born Swede, Captain Henrik Lindström. They have been on the menu there ever since. Serve with rustic bread and pickles.
Serves: 4Hands-on: 25 minutesTotal: 25 minutesDifficulty: Medium
- 1 lb. ground beef
- 2⁄3 cup minced onion
- 5 large eggs, divided
- 1⁄4 cup seltzer water
- 3⁄4 cup diced pickled beets
- 2 Tbsp. pickled beet juice
- 1 Tbsp. capers
- 1 tsp. salt
- 3⁄4 tsp. ground black pepper, divided
- 3 Tbsp. butter
- 1 Tbsp. canola or olive oil
- In a large bowl mix together, 1 egg, seltzer water, beets, capers, beet juice, salt, and 1⁄4 teaspoon pepper. The mixture will be soft and sticky.
- Flour your hands and form the mixture into 4 patties.
- Heat 2 tablespoons butter and the oil in a skillet over medium heat; fry the patties 5 minutes per side. Transfer to plates.
- Melt the remaining butter in the pan and fry the 4 remaining eggs sunny-side up.
- Place a fried egg on each of the burgers, sprinkle with pepper and serve.