📝 About This Recipe
A crown jewel of Swedish haute cuisine, Wallenbergare is a luxurious, cloud-like veal patty that melts in your mouth. Unlike traditional burgers, these are enriched with chilled heavy cream and egg yolks, then coated in fine breadcrumbs for a delicate, golden-brown crust. Served alongside buttery mashed potatoes, bright green peas, and tart lingonberries, it offers a sophisticated balance of rich textures and fresh, Nordic flavors.
🥗 Ingredients
The Veal Mousse
- 500 grams Ground Veal (very finely ground and ice cold)
- 4 large Egg Yolks (chilled)
- 300 ml Heavy Cream (at least 35-40% fat, ice cold)
- 1.5 teaspoons Salt
- 1/2 teaspoon White Pepper (finely ground)
- 1.5 cups Fresh White Breadcrumbs (made from crustless white bread)
- 3 tablespoons Unsalted Butter (for frying)
Creamy Potato Mash
- 800 grams Yukon Gold Potatoes (peeled and cubed)
- 50 grams Unsalted Butter (at room temperature)
- 150 ml Whole Milk (warmed)
- 1 pinch Nutmeg (freshly grated)
Sides and Garnish
- 250 grams Petite Pois (Green Peas) (fresh or frozen)
- 1/2 cup Lingonberry Jam (for serving)
- 50 grams Clarified Butter (melted and browned for drizzling)
👨🍳 Instructions
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1
Place the ground veal and the mixing bowl in the refrigerator for at least 30 minutes before starting. The meat and cream must remain ice cold to ensure the mousse emulsifies correctly.
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2
Start the mash: Boil the peeled potatoes in salted water until tender, about 15-20 minutes. Drain and let them steam dry for a minute.
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3
While potatoes boil, prepare the veal. Place the cold ground veal in the chilled mixing bowl. Add salt and white pepper, then mix briefly using a spatula or a stand mixer on low speed.
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4
Incorporate the egg yolks one at a time into the veal, mixing thoroughly after each addition until the mixture is smooth.
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5
Slowly pour in the ice-cold heavy cream in a thin stream while stirring constantly. The mixture should become light, pale, and mousse-like. Do not overwork it, or the fat may separate.
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6
Divide the mixture into 4 or 8 equal portions. With wet hands, shape them into thick, round patties. They will be very soft.
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7
Spread the fresh breadcrumbs on a plate. Carefully coat each patty in the breadcrumbs, pressing lightly so they adhere. Place the patties on a tray and chill in the fridge for 10 minutes to firm up.
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8
Finish the mash: Press the potatoes through a ricer or mash thoroughly. Stir in the room-temperature butter and gradually add warm milk until creamy. Season with salt and a pinch of nutmeg.
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9
In a small saucepan, melt the 50g of butter for the sauce over medium heat until it foams, turns nut-brown, and smells toasted. Keep warm.
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10
Blanch the peas in boiling salted water for 2-3 minutes until bright green, then drain and toss with a small knob of butter.
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11
Heat 3 tablespoons of butter in a large skillet over medium-low heat. Fry the Wallenbergare for about 4-5 minutes per side. They should be golden brown on the outside and just barely cooked through (slightly pink in the center is traditional).
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12
To serve, place a generous dollop of potato mash on each plate, top with the Wallenbergare, add a spoonful of peas and lingonberry jam, and drizzle the browned butter over the meat.
💡 Chef's Tips
The secret to a perfect Wallenbergare is temperature; if the veal or cream is warm, the mousse will break and become grainy. Use fresh breadcrumbs from high-quality white bread rather than store-bought dried crumbs for a lighter, more delicate crust. Do not fry over high heat; the butter will burn and the delicate veal will toughen before the center is cooked. If you cannot find veal, very finely ground chicken or turkey breast can be used as a substitute, though the flavor will differ. Traditionally, these are served slightly 'medium' in the center, but ensure your meat source is high quality if doing so.
🍽️ Serving Suggestions
A chilled glass of Swedish light lager or a crisp Pilsner cuts through the richness of the cream. For a wine pairing, choose a light-bodied red like a Pinot Noir or a dry, acidic white like Riesling. Serve with quick-pickled cucumbers (Pressgurka) to add a refreshing vinegar snap to the plate. Finish the meal with a simple Swedish coffee to balance the savory richness of the dish.