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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.

Rye Banana Bread & Cinnamon Butter

March 28, 2018 | Leave a comment

 

Rye Banana Bread & Cinnamon Butter

A recipe from our new book ScandiKitchen Summer – out now, published by Ryland Peters and Small and available in all good bookshops.

At our cafe, people used to ask for banana bread a lot. As it’s not a really traditional Scandinavian thing, we wanted to make it our own with a ‘Scandi’ twist. So, we created this version with added rye flour to make it more wholesome. We like to serve it with a delicious cinnamon butter that just melts on slices of this loaf when toasted.

Makes 1 loaf

Ingredients
125 g/11⁄8 sticks butter 150 g/3⁄4 cup dark brown soft sugar
4 very ripe bananas
100 g/1⁄2 cup Greek yogurt
1 tablespoon lemon juice
1 teaspoon vanilla extract or vanilla sugar
125 g/1 scant cup plain/all-purpose flour
125 g/11⁄4 cups whole rye flour 1⁄2 teaspoon salt
1 teaspoon bicarbonate of soda/baking soda
2 UK large/US extra-large eggs cinnamon butter to serve (optional)

Equipment: a 500 g/ 1 lb loaf pan, lined with baking parchment

Method

Preheat the oven to 180°C (350°F) Gas 4.

In a stand mixer with the paddle attachment, cream together the butter and dark brown soft sugar.

Meanwhile, mash the bananas and mix with the yogurt, lemon juice and vanilla and set aside.
Mix the flours with the salt and bicarbonate of soda/baking soda and set aside.

When the butter and sugar are creamy and well combined, add the eggs one at the time, scraping down the sides of the bowl between each addition to ensure they are fully incorporated.

Add the mashed banana mixture and mix until incorporated, then add the flours and mix briefly until smooth. Do not over mix.

Bake in the middle of the preheated oven for around
30 minutes. – Check with a skewer – it is done when the middle just comes out clean. Leave to cool. Serve toasted with cinnamon butter (see below).

Cinnamon butter
Mix 3 tablespoons of strong cinnamon sugar (half and half) with half a packet of soft butter – re-chill and use as needed.

Kale, rye grain, broccoli & apple salad

October 2, 2014 | Leave a comment

KaleSalad

 

To shop around for more Scandi food, click here to visit our webshop.

 

Kale, broccoli & apple salad

  • 150g dry weight rye grains
  • 200g tenderstem broccoli
  • 1 red apple
  • 100g kale
  • 50g hazelnuts, toasted
  • Dash of lemon juice, olive oil, salt and pepper

Starting one day in advance: Soak the rye grains (or whole wheat, spelt or barley if preferred) overnight in double the amount of water. 
The next day, drain and rinse the grains. Place in a large pot with a good pinch of salt and cook for approx. 25 mins (from boiling), or until tender. Drain and allow to cool completely (cooked grains keeps for a few days in the fridge and can be made ahead).

Boil the broccoli for 3-4 minutes. Drain and leave to cool down in cold water.

Pick kale off the stem and slice. Massage gently using your hands in a bowl with a bit of lemon juice and oil until dark green and soft – this takes a few minutes.

Toast the hazelnuts in the oven for about 5 minutes and set aside.

Chop the apples into small bite sized pieces and toss them in lemon juice to prevent them discolouring.

Mix all ingredients together in a mixing bowl and season, serve immediately.

If you want to cook rye grain on the day without soaking, increase boiling time (it will take around 35 minutes). If you can’t get hold of rye grains (you can buy them at ours and online from health shops, too) you can substitute with spelt grain or barley. Amend the cooking time if using different grains as these may need shorter boiling.

 

To shop around for more Scandi food, click here to visit our webshop.

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