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Hamburger à la Lindström
The origin of this dish is not entirely clear. Most believe that
it was introduced by Captain Henrik Lindström (1831-1910)
at Hotell Witt in Kalmar, Sweden, in the 1860s. Others
suggest that the originator was Maria Kristina Lindström,
who operated a delicatessen in Stockholm at about the same
time. Whoever the originator, it is now almost a national dish
in Sweden.
Proceed as follows:
Ingredients:
1
. Mix ground beef, egg yolks, and cream in a bowl.
Add salt and pepper. Add enough liquid from pickled
beets to produce a dough-like mixture.
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500 g ground beef
2 egg yolks
100 ml cream
100 g finely chopped
2. Sautee the chopped onion until translucent. It must
not, however, turn brownish. Add the onion to the
beef mixture.
onions
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150 ml finely chopped
pickled red beets
50-100 ml liquid from
the pickled beets
2 tbsp finely chopped
capers
3. Gently stir in pickled beets and capers. Some (but not
we!) even like to add 100-150 grams boiled and
mashed potatoes.
4. Shape into four round patties, about the same size as a
BigMac.
5. Melt some butter in a frying pan. Fry the beef patties
at moderate/low heat for 3-5 minutes. It is important
that they remain rosy inside, otherwise they will be
too dry.
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butter for frying
salt, pepper
Serve together with Hasselback potatoes and iceberg lettuce.
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