December 21 - National Hamburger Day
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Hamburger A La Lindstrom
Categories: Beef, Vegetables, Dairy
Yield: 4 Servings
500 g Ground beef
2 Egg yolks
100 ml Cream
100 g Fine chopped onions
150 ml Fine chopped pickled red
- beets
100 ml Liquid from the pickled
- beets (or less)
2 tb Fine chopped capers
Butter for frying
Salt & pepper
The origin of this dish is not entirely clear. Most
believe that it was introduced by Captain Henrik
Lindstro:m (1831-1910) at Hotell Witt in Kalmar, Sweden,
in the 1860s. Others suggest that the originator was Maria
Kristina Lindstro:m, who operated a delicatessen in
Stockholm at about the same time. Whoever the originator,
it is now almost a national dish in Sweden.
Mix ground beef, egg yolks, and cream in a bowl. Season.
Add enough liquid from pickled beets to produce a
dough-like mixture.
Saute the chopped onion until translucent but not colored.
Add to the beef mixture. Gently stir in pickled beets and
capers. Some (but not we!) even like to add 100-150 g
boiled and mashed potatoes.
Shape into four round patties, about the same size as a
BigMac. Melt some butter in a frying pan. Fry the beef
patties at moderate/low heat for 3-5 min. It is important
that they remain rosy inside, otherwise they will be too
dry.
* Origin - Lost in the Supermarket *
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