Lindström Beef Patties Image Used Under Creative Commons License From taste.com.au
Citizens, few things in life are as immensely satisfying as a good hamburger – but did you know there are international variants to this perceived “American” classic (FYI, hamburgers are in fact originally a German recipe)?
This one from Sweden via Russia is one of my all-time favorites and it bears a noble pedigree indeed!
Biff à la Lindström is a Swedish dish made from onion, pickled red beets, capers, and ground beef, which is made into patties and fried. It is almost always served with a fried egg on top and a pan gravy is frequently served as well.
Although the name Lindström sounds Swedish, the inclusion of beets and capers makes it likely that the dish originates in Russia. A common story is that the dish was invented by Henrik Lindström (1831–1910), who was born and raised in Saint Petersburg.
He supposedly visited Hotel Witt in Kalmar on May 4, 1862, where he wanted to treat his friends to a meal he used to eat in Russia. He ordered the ingredients needed from the kitchen, and the guests were instructed by Lindström on how to make the patties. The patties were then brought back to the kitchen, where they were fried, and then served. The dish was promptly added to the dinner menu and the dish remains to this on the hotel’s bill of fare.
Another story attributes the dish to Adolf Henrik Lindstrøm, the chef that accompanied both Fridtjof Nansen and Roald Amundsen on their missions to the poles and through the Northwest Passage.
My version of this classic recipe adds cornichon pickles, uses ghee for frying and a touch of anchovy – I am quite confident you will love this dish, my Citizens! 🙂
Battle on – The Generalissimo
Ingredients
- 1 Ib (450g) of ground 80/20 beef
- ¼ Ib (115g) of ground pork
- 1 Anchovy fillet, finely chopped - TFD uses Ortiz brand only
- 4 Free range egg yolks
- 1 goodly pinch of white pepper
- 2 Tablespoons capers, chopped
- 1 Tablespoon cornichon pickles, chopped
- 3 Tablespoons pickled beetroot, finely diced
- 1 Onion, finely chopped
- 1 Tablespoon of Swedish mustard (preferred) or use Dijon
- Salt & pepper
- Organic ghee for frying
- ***
- To serve:
- 8 Potatoes
- 4 Free range eggs
- Organic ghee for frying, and butter for thickening the sauce
- ½ Cup (1.25dl) of good beef stock
- Splash of the cornichon liquid
- Splash of the pickled beetroot liquid
- Salt & black pepper
- Chives for garnish
Instructions
- Blend all the ingredients for the beef patties in a large mixing bowl until they are all very well mixed.
- With your hands, form 4 large beef patties and fry them over medium heat in butter for about 5 minutes on each side. When done, deglaze the pan with the beef stock and cornichon/beetroot liquids, and let reduce to half.
- Thicken the sauce with a knob of butter and season with salt and pepper.
- Peel and dice the potatoes and fry them in a little ghee and vegetable oil on low heat until golden brown on the outside and soft on the inside – about 15 minutes.
- Fry the eggs in ghee and serve on top of the beef patties. Place the fried potatoes and drizzle the pan sauce around the beef and garnish with chives.
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