Beef Lindström 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.

BEEF LINDSTROM

Steps:

• Mix all ingredients and make four nicely shaped, high burgers.
• Fry them at once in lots of butter (they should not be made in advance).
• They should be medium rare inside.
• Serve the beefs with the butter they fried in and fried potatoes, or on a toast.
• You can also put a fried egg on top.

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.

BIFF A LA LINDSTROM

Steps:

• Mix ground beef, egg, water, cream, salt, and white pepper. Add minced potatoes, beets, onions, and capers and add a few splashes of beet juice.
• Form the mixture into 5 or 6 patties. Fry in butter until golden brown on both sides and cooked through.

BEEF BURGERS - LEARN TO MAKE

Steps:

• Tip 500g beef mince into a bowl with 1 small diced onion and 1 egg, then mix.
• Divide the mixture into four. Lightly wet your hands. Carefully roll the mixture into balls, each about the size of a tennis ball.
• Set in the palm of your hand and gently squeeze down to flatten into patties about 3cm thick. Make sure all the burgers are the same thickness so that they will cook evenly.
• Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 mins.
• Heat the barbecue to medium hot (there will be white ash over the red hot coals - about 40 mins after lighting). Lightly brush one side of each burger with vegetable oil.
• Place the burgers, oil-side down, on the barbecue. Cook for 5 mins until the meat is lightly charred. Don't move them around or they may stick.
• Oil the other side, then turn over using tongs. Don't press down on the meat, as that will squeeze out the juices.
• Cook for 5 mins more for medium. If you like your burgers pink in the middle, cook 1 min less each side. For well done, cook 1 min more.
• Take the burgers off the barbecue. Leave to rest on a plate so that all the juices can settle inside.
• Slice four burger buns in half. Place, cut-side down, on the barbecue rack and toast for 1 min until they are lightly charred. Place a burger inside each bun, then top with your choice of accompaniment.