Swedish Hamburgers (Biff à la Lindström)

A 100 year old classic Swedish dish.  Beef A La Lindström is considered to be an ultra classic Swedish dish.  The classic Swedish beef patty dish, inspired by Mr Lindström’s original recipe.

Ingredients

  • 1 lb freshly minced beef
  • 1 large baked or boiled potato, minced
  • 1/2 cup of a small white chopped onion, minced
  • 1/2 a cup of pickles
  • 1/2 a cup of minced pickled red beets, juice reserved
  • 1/2 a cup of heavy cream
  • 2 tablespoons of capers, coarsely chopped
  • 2 egg yolks
  • salt and freshly ground black pepper
  • butter or oil for frying) 
  • Chives, finely chopped garnish (optional) 


Preparation:

1) Put the minced beef, egg yolks, onion, beetroot, capers, water/juice, seasoning and chives (optional) in a large mixing bowl. 
2) Mix all ingredients.  Blend the ingredients together until reasonably evenly mixed.  Don’t over mix as the patties will become too dense and tough.
3) With your hands, form four nicely large shaped, flat patties
Tip: If you have time, leave the patties to rest at room temperature for about an hour.
5) Heat butter or olive oil in heavy frying pan over medium-high heat.
6) When hot add the patties to the pan. Fry the patties for 4-5 minutes on each side until nicely colored but still slightly pink in the center. They should be medium rare inside.
Serving suggestions
There are several ways to serve the hamburgers.  But really it depends on what are your favorite side dishes.  Below are several suggestions. 
One option is to serve the hamburgers with fried a fried egg on top, pan fried potatoes, garnish with chives and toast on the side.   A nice cold beer too!
 
 A second option is to serve the hamburger with small roast potatoes and dark gravy with some caramelized red onions.  Great seasonal vegetables are tender white or green asparagus, baked tomatoes or kale.





























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Swedish Christmas Glögg

Below is the famous Swedish Glögg recipe our family enjoys each December. The Swedish Glögg is a hot, spiced wine and perfect for cold winter evenings. In the 1960’s, I became aware of the Swedish Glögg at my danish family gatherings celebrating Christmas.  (In Danish, glögg is written as gløgg.)

Also, after we did some Christmas shopping on Strøget, we usually went to D’Angleterre Hotel for the delicious mulled wine (gløgg in Danish) and æbleskive.  We hope you enjoy our family recipe.  Please let us know what you 
think! 

Below is the traditional Swedish Glogg recipe that we use at our Christmas gatherings.  This easy recipe is great because you can make your own version of this great-tasting spiced wine. Variations are optional with the different spices and liquor.

In addition, glogg has many ranges from alcoholic to nonalcoholic.  Sometimes we buy the nonalcoholic version with fruit juice instead of wine.  Now a days, it is easy to find the nonalcoholic version at stores such as IKEA. Another option is to replace the wine with cranberry juice. The cranberry juice is great because you can personalized the taste for your children!

Ingredients:

  • 1 bottle of red wine (nonalcoholic version use cranberry juice)
  • 0.5 Liter brandy or vodka
  • 10 cardamom pods
  • 1 cinnamon stick (broken down)
  • 1/2 orange peel (dried or fresh)
  • a couple pieces of crystallized ginger
  • 5 cloves
  • 1/2 a cup of sugar
  • 1/2 cup raisins
  • 1/2 cup chopped almonds

Preparation: 
Heat the wine, sugar and spices. Be careful not to boil the mixture; just let it simmer for about 45 minutes. We recommend that you make the glogg in a large stockpot with a lid.

Then, strain the spices from the spiced wine. Simmer the spiced wine. Add raisins, chopped almonds, brandy or vodka (for the warmth) and any other spices you might like.


This Swedish Christmas glogg recipe makes approx 1.5 Liter (close to 1/2 gallon). We suggest to serve the Swedish glogg into a clear glass or clear mug. Some folks like to have the almonds and raisins in their glogg. So, you’ll need to scoop the almonds and raisins from the bottom of the mulled wine. (We like to have a lot of raisins and almonds in our glogg! ) If you have any leftover glogg, you can reheat it for another evening!

*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) 
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ !

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

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