Lindstrms Hamburgers 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.

REAL HAMBURGERS

Steps:

• Carefully mix the meats, steak sauce, egg yolks, salt, and pepper with the tines of a fork, but do not mash it. Lightly form each hamburger and lightly press into a patty shape. Make an indentation and put a thin slice of butter inside each hamburger, making sure the butter is entirely encased in the meat.
• Heat a grill, broiler, or saute pan and cook the hamburgers for 3 to 5 minutes on each side until almost done. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes and serve immediately on buns.

BEST HAMBURGER EVER

Steps:

• Preheat a grill for high heat.
• In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties.
• Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.

JUICIEST HAMBURGERS EVER

Steps:

• Preheat grill for high heat.
• In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
• Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.

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.

REAL HAMBURGERS

Steps:

• Carefully mix the meats, steak sauce, egg yolks, salt, and pepper with the tines of a fork, but do not mash it. Lightly form each hamburger and lightly press into a patty shape. Make an indentation and put a thin slice of butter inside each hamburger, making sure the butter is entirely encased in the meat.
• Heat a grill, broiler, or saute pan and cook the hamburgers for 3 to 5 minutes on each side until almost done. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes and serve immediately on buns.

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.

THE JUICIEST HAMBURGERS EVER

Steps:

• Shape the ground beef into three patties. Place the patties in a shallow dish.
• Combine the beer, Worcestershire sauce, garlic powder, onion salt, and pepper. Pour the marinade over the burgers. Refrigerate for 15 minutes. Flip the burgers over and marinate for an additional 15 minutes.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Place the patties on the hot grill and cook for 2 minutes before flipping them over. Cook the burgers to the desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

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.

BEEFSTEAK A LA LINDSTROM

Steps:

• Mix meat, mashed potato and egg yolks well, then gradually add cream.
• Mix in beetroot, onion and capers.
• Shape into 8 patties.
• Saute in butter or oil until brown and cooked through.
• Serve with potato chips, coleslaw and tomato and onion salad.

LINDSTRöM'S HAMBURGERS

Steps:

• Chop onion finely and grate beetroots. Fry in butter until soft. Add vinegar and honey and cool down.
• In a bowl, mix breadcrumbs and sparkling water. Mix and let sit for 15 minutes.
• Add spices, cooled down onion-beet mixture, egg and the ground beef. Mix thoroughly.
• Make into patties and fry until done.
• Serve with mashed potatoes.

HAMBURGERS A LA LINDSTROM

Steps:

• Combine meat, yolks, potatoes, salt and pepper.
• Stir in cream gradually.
• Mix well.
• Carefully mix in beets, onions and capers.
• Shape into 8 patties ½ inch thick.
• Fry quickly on both sides either in fry pan (or on grill,) until done.
• In another fry pan fry eggs as you would normally do.
• Place toast on hot serving plates.
• Top each toast with a pattie.
• If eggs are greasy, blot with paper towel and then top each pattie with an egg.
• Serve immediately.