Tag Archives: barbeque

Beef Lindström Burgers

May 5, 2018 | Leave a comment

 

Beef Lindström Burgers

Hello sunshine, summer and barbecue season.

Well, it is not like we Scandinavians only BBQ in the summer. No no, we do it all year round, especially the Swedes and Norwegians who will happily step outside to grill those Wienerkorv sausages in minus 20 (it’s quite a thing in the Scandinavian ski resorts, this).

Over the next few days we will add some nice ideas for you to take to your garden and bring a bit of a Scandi flair to your BBQ.

From Bronte Aurell’s new book, ScandiKitchen Summer, comes this lovely take on the Swedish classic Biff Lindström – in her book, she decided to make them into burgers. A classic combo of ground beef and beetroot – with an egg on top. The book does not contain a recipe for the rye burger buns, so we have added those at the end here. If you can’t be bothered to bake your own burger buns, go for a nice brioche bun.

Beef Lindström Burgers
Bronte Aurell

Serves 4

One of the most famous burgers in Sweden, the biff à la Lindström is named after Henrik Lindström, a prominent industrialist with Swedish parents, who grew up in St Petersburg in Russia. On holidays in Sweden, he taught the chef at his hotel how to make this burger with capers and beetroot/beet. It became a hit across the country – and rightly so as the combination is super-nice. The traditional way of serving these is without the bun and with potatoes on the side. We used to make it like this at home, until my burger-loving kids suggested we add a bun and have it with coleslaw one sunny day.

Sometimes, having Anglo-Scandinavian children who are not bound by ‘how things are usually done in Scandinavia’ means we can find new ways of enjoying old classics. The patties are quite fragile, so be aware of this if you plan to stick them on the BBQ.

Ingredients

500 g/18 oz. minced/ground beef
good pinch of salt
1 onion, finely chopped
100 g/31⁄2 oz. pickled beetroot/beet, finely chopped
40 g/11⁄2 oz. pickled cucumber or gherkins, finely chopped
2 tablespoons capers, roughly chopped
1 medium cooked white potato
(approx. 80 g/3 oz.), peeled and
roughly mashed
4 egg yolks
1 teaspoon Dijon mustard
salt and freshly ground black pepper
olive oil or rapeseed oil and butter, for frying
4 eggs, to serve

Method

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

Bonus recipe: Rye Burger Buns

These buns are light and fluffy and go well with the Swedish Biff Lindstrom Burger.

Makes 8 buns

Ingredients

25g fresh yeast (or 13g dry active)
150ml lukewarm water (36-37C)
150ml lukewarm whole milk
50g light brown sugar
1 egg (plus ½ egg for the glaze)

200g dark rye flour
400g White bread flour
1 ½ tsp salt
80g soft butter

Black (or white) sesame seeds to decorate
½ egg to glaze

Method

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.

Get the book ScandiKitchen Summer here. Published by Ryland Peters and Small with beautiful photographs by Pete Cassidy.

Scandi BBQ time (and the best sausages ever)

July 21, 2017 | Leave a comment

 

Scandi BBQ time (and the best sausages ever)

We love a good Barbeque – and now that the sun has gone a bit, we can enjoy some nice Scandi weather: bit of rain, bit of overcast and a delightful 20 degrees – a temperature at which we Northern people thrive well.

Fancy trying a few Scandi sausages next time you fire up the grill? These ones are super nice – from the makers Per I Viken based in Skåne, Southern Sweden. We searched high and low for the best, best ones – and these are it. We think they are absolutely perfect.

Chili & Cheese

A bit of extra spice – the Chili & Cheese is best with ketchup and just with a lovely potato salad on the side.

Salsiccia

This is one of our BBQ favourites combining the flavours of Italy with Swedish locally sourced meat to produce a succulent banger with loads of flavour. This sausage is gluten-free and lactose-free. We love the name Don Persson!

 

Grill Sausage (Korv)

The perfect BBQ sausage and the most common Scandi option. Grill for 5-6 minutes over hot coals – this one is delicious with a good strong mustard or even in a hotdog bun with all the usual toppings.

Side dishes

Corn on the cob with Västerbotten cheese

Once the meat is done, brush pre-boiled corn on the cob with some butter and season – then cook on the BBQ to heat through. Once it has a good colour and heat, roll finely grated vasterbotten cheese and some finely chopped parsley.

The quick Potato Salad (serves 5-6)

      • Cooked, cold new potatoes (around 1 kilo)
      • A small bag of radishes, very finely sliced
      • 3 Spring onion, finely sliced
      • Half mayo half crème fraiche mixed with:
        • Lemon juice, salt, pepper, 1 good tsp Dijon mustard.

Mix all the veg, mix the dressing separately –and then combine. The amount of mayo really depends on you and your mayo-needs. I use a good squirt of both (2-4 tbsp) – but really, make it creamy or make it light and just adjust seasoning to fit.

Don’t have a barbecue? You can grill these sausages in your oven too, cover your table in salads and condiments and have a picnic on the floor. Or just eat at the table. Up to you!

Browse our sausages here – we deliver next working day UK wide. Do let us know what you think of these if you try them!

 

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