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Beet And Caper Burgers

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Beet And Caper Burgers

Cuisine:Swedish

Course:Dinner

15m prep 15m cook 30m ready

4 servings The combination of earthy beets, rich beef, and briny capers in these patties is inspired by Biff à la Lindström, a classic Swedish dish. These are a bit simpler to make, with a more straightforward texture.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1 pound ground beef chuck or ground lamb
  • ½ cup finely chopped pickled or cooked beets
  • ¼ cup drained capers
  • 2 garlic cloves, minced or grated
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1
    • 1½ pounds small red potatoes or fingerling potatoes
    • Olive oil or melted butter
    • Salt and black pepper
    Sub-recipe steps
    1. Preheat the oven to 450°F. Add to a large saucepan or pot: 1½ pounds small red potatoes or fingerling potatoes
    2. Add water to cover, bring to a boil, then reduce the heat and simmer until the potatoes are easily pierced with a knife, 10 to 15 minutes. Drain and allow to cool for 10 minutes. Lightly grease a baking sheet. Place the potatoes on the baking sheet and smash each one with the bottom of a drinking glass. Brush generously with: Olive oil or melted butter
    3. and sprinkle with: Salt and black pepper
    4. Roast the potatoes until starting to brown on the bottom, 15 to 20 minutes. Flip the potatoes with a spatula and roast another 15 minutes or until browned on the second side. If desired, serve with: (Romesco Sauce)
  • 1
    • 6 tablespoons Swedish or Dijon mustard
    • ¼ cup minced dill
    • 2 to 4 tablespoons sugar, to taste
    • ¼ cup lemon juice or red wine vinegar, or to taste
    • Salt and black pepper to taste
    • Generous pinch of ground cardamom
    Sub-recipe steps
    1. Whisk together in a medium bowl until smooth: 6 tablespoons Swedish or Dijon mustard; ¼ cup minced dill; 2 to 4 tablespoons sugar, to taste; ¼ cup lemon juice or red wine vinegar, or to taste; Salt and black pepper to taste; Generous pinch of ground cardamom
    2. Cover and let stand for 2 hours to allow the flavors to develop. Serve at room temperature or chilled. The sauce will keep, covered and refrigerated, for up to 2 days.

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Let's Cook

  1. Step 1.

    Combine in a bowl: 1 pound ground beef chuck or ground lamb; ½ cup finely chopped pickled or cooked beets; ¼ cup drained capers; 2 garlic cloves, minced or grated; ½ teaspoon salt; ½ teaspoon black pepper

  2. Step 2.

    Mix together until just combined. Form the meat into four 1-inch-thick patties and cook as for Hamburger Patties. Serve as a sandwich, or with dressed greens and: Crispy Smashed Potatoes

  3. Step 3.

    In either case, try them with: (Scandinavian Mustard-Dill Sauce)

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