Biff A La Lindstrm Hamburgers A La Lindstrom Recipes

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.

Steps:

• In a small pan, melt the 1 tablespoon of butter.
• When the foam subsides, add the onions and cook for 2 or 3 minutes or until they are soft and transparent, but not brown.
• Scrape into a large bowl and add the meat, egg yolks, capers, salt, pepper and white vinegar.
• Mix together and moisten with the heavy cream.
• Then stir in the drained chopped beets. Shape the mixture into 12-14 round patties, about 2-3 inches in diameter. Note: if using the fried eggs, make into four patties.
• In a heavy large skillet, heat the butter and oil.
• When the foam subsides, add the patties 3 or 4 at a time and cook over moderately high heat for 5 to 6 minutes on each side or until they are a deep brown.
• In Sweden, these spicy hamburgers are frequently served with a fried egg set atop each, in which case they are made larger and thicker.

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.