📝 About This Recipe
A true jewel of Swedish culinary history, Biff à la Lindström is a sophisticated evolution of the humble beef patty, famously brought to the Hotel Maryland in Kalmar by Lieutenant Henrik Lindström in 1862. This dish transforms high-quality ground beef with the earthy sweetness of pickled beetroots, the salty pop of capers, and the sharp bite of red onions. The result is a vibrant, juicy, and incredibly flavorful patty that balances sweet, salty, and acidic notes in every bite.
🥗 Ingredients
The Meat Mixture
- 500 grams Ground Beef (high quality, preferably 15-20% fat content)
- 2 Egg Yolks (large, at room temperature)
- 1/2 cup Heavy Cream (provides moisture and richness)
- 1/4 cup Breadcrumbs (plain, unseasoned)
- 150 grams Pickled Beetroots (finely diced)
- 2 tablespoons Capers (drained and finely chopped)
- 1 small Red Onion (very finely minced)
- 2 tablespoons Pickled Gherkins (finely chopped)
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Searing
- 2 tablespoons Unsalted Butter (for frying)
- 1 tablespoon Neutral Oil (such as canola or grapeseed)
For Serving
- 1 handful Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
-
1
In a small bowl, combine the breadcrumbs and heavy cream. Let this sit for about 10 minutes to form a 'panade', which will ensure your patties stay incredibly moist.
-
2
While the breadcrumbs soak, finely dice the pickled beetroots, capers, gherkins, and red onion. It is crucial that these are diced very small (about 2-3mm) so the patties hold their shape.
-
3
In a large mixing bowl, add the ground beef and the salt. Using your hands or a wooden spoon, mix briefly until the meat becomes slightly tacky.
-
4
Add the egg yolks and the soaked breadcrumb mixture to the beef. Mix gently until just combined.
-
5
Fold in the diced beetroots, capers, gherkins, red onion, and black pepper. Do not overwork the meat; mix just enough to distribute the colorful ingredients evenly.
-
6
Divide the mixture into 4 equal portions for large patties, or 8 for smaller ones. Shape them into thick rounds, about 2.5 cm (1 inch) thick.
-
7
Using the back of a knife, gently press a crosshatch pattern into the top of each patty. This is a traditional touch that also helps the meat cook evenly.
-
8
Place a large skillet over medium-high heat. Add the butter and oil. Once the butter stops foaming and begins to turn a light nut-brown, it's ready.
-
9
Carefully place the patties in the pan. Sear for 3-4 minutes on the first side without moving them, until a deep brown crust forms.
-
10
Flip the patties gently. Lower the heat to medium and cook for another 3-4 minutes. The center should remain slightly pink (medium-well) for the best texture.
-
11
Remove the patties from the pan and let them rest on a warm plate for 3-5 minutes before serving.
-
12
Garnish with fresh parsley and serve immediately while the exterior is crisp and the interior is juicy.
💡 Chef's Tips
Always use cold ground beef to prevent the fat from melting before it hits the pan. Don't skip the soaking of breadcrumbs in cream; this 'panade' is the secret to the signature soft texture. Ensure your beetroots are well-drained before dicing to prevent the meat mixture from becoming too wet. If the mixture feels too loose to shape, refrigerate it for 30 minutes before forming the patties. For an extra touch of luxury, top each patty with a fried egg just before serving.
🍽️ Serving Suggestions
Serve with buttery mashed potatoes or boiled fingerling potatoes tossed in dill. Pair with a side of extra pickled beetroots and a dollop of cold sour cream or smetana. A crisp cucumber salad with vinegar and sugar (Pressgurka) provides a perfect acidic contrast. For a beverage, a cold Swedish lager or a medium-bodied Pinot Noir complements the earthy beetroots beautifully. Traditionalists often serve this with a rich brown gravy (Brunsås) and lingonberry jam.