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Biff Lindström — beef patties with pickled beets and capers
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Source: https://recipheon.com/en/recipes/main-dishes/biff-lindstrom-beef-patties-with-pickled-beets-and-capers
About this recipe
Biff Lindström are Swedish beef patties with small pieces of pickled beet and capers. The beets add a sweet-tart flavor and distinctive color, while capers and Dijon mustard bring a savory tang. Juicy beef, one whole egg, and brief mixing make tender patties with browned surfaces. In this home version, the drained additions go into the mixture, and the shaped patties are chilled before frying. The recipe makes eight patties, two per serving; allow about 1 hour and 15 minutes to prepare, chill, and cook both batches.
Ingredients
Patty mixture
500 g raw, refrigerated ground beef with about 15–20% fat
150 g cooked, ready-to-eat beets pickled in vinegar brine; weighed after draining and patting dry, without the brine
25 g brined capers, weighed after draining, without the brine
50 g peeled raw shallot
1 whole egg, size M
15 g smooth Dijon mustard
5 g salt
0.5 g ground black pepper
Frying
20 g prepared unsalted clarified butter, 10 g per batch; any fat and drippings left in the pan are not served
Steps
Drain the beets and capers in a sieve, also pat the beets dry with paper towels, and only then weigh the listed amounts; discard the brines. Cut the beets into small cubes about 3–4 mm across and chop the capers. Finely grate the shallot, keeping all the juice it releases. Keep the beef in the refrigerator until you mix the patties.
Put the refrigerated beef, whole egg, mustard, shallot with its juice, salt, and pepper in a bowl. Mix briefly with your hand or a spoon, just until combined. Add the beets and capers and gently distribute them through the mixture. Do not knead for long and do not work it into a smooth paste: the pieces of the additions should remain distinct.
Moisten your hands with water and divide all the mixture into eight portions of about 100 g each. Shape firm, flat patties about 9 cm in diameter and about 1.5–2 cm thick, gently smoothing the edges. Arrange on a plate, cover, and refrigerate for about 15 minutes. Have ready a frying pan about 28–30 cm in diameter, a lid, and a clean serving platter for the cooked patties.
AI-generated Heat 10 g of the clarified butter over medium heat and add four patties, leaving spaces between them. Fry for about 3–4 minutes, until the bottoms are browned and a wide spatula can slide underneath; turn carefully and fry the second side for about 3–4 minutes. Lower the heat, cover, and cook gently for about another 2–3 minutes to finish cooking the centers; thicker patties may need longer. Do not press them with the spatula, and lower the heat if they brown too quickly. The meat must be thoroughly cooked all the way through; beets turn it pink, so do not judge doneness by color alone. Transfer the patties to a clean serving platter and cover loosely while you fry the second batch.
Add the remaining 10 g of clarified butter to the pan and cook the other four patties in the same way: about 3–4 minutes on each side, then about 2–3 minutes over low heat under a lid, extending the cooking until the centers are fully cooked. Transfer to a clean serving platter and rest for about 5 minutes before serving. Leave any remaining fat and drippings in the pan; do not pour them over the patties. Serve warm, two per person, using all eight patties.
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