Beef Lindström — Swedish Beef Patties with Beetroot & Capers
The Nordic classic: juicy beef patties studded with pickled beetroot, capers and Dijon, pan-fried and served with roasted baby potatoes and a simple parsley butter.
Best for high-protein · classic Nordic comfort dinner
Biff à la Lindström is Swedish home cooking at its most loved — ground beef mixed with sweet-sharp pickled beetroot, briny capers, grated shallot and a little Dijon, formed into patties and fried until crusty outside and just pink within. The beetroot keeps them moist and gives that unmistakable ruby fleck, and a slice of parsley butter melting on top is all the sauce they need. Served with roasted baby potatoes and a few tomato slices, it's a proper weeknight or Sunday plate. Use a good ground beef and don't overwork the mix so the patties stay tender.
Ingredients
Roasted potatoes
- 900 g baby potatoes , halved if large
- 30 ml neutral oil
- 1 g dried thyme , optional (optional – can be omitted)
Beef Lindström patties
- 500 g ground beef
- 1 piece Shallot , coarsely grated
- 45 g Capers , drained and roughly chopped
- 200 g pickled beetroot , finely diced
- 4 piece egg yolks
- 22 g Dijon mustard
- 30 g butter , for frying
- 6 g fine sea salt
- 1 g black pepper , freshly ground
Parsley butter
- 50 g butter , softened
- 15 g flat-leaf parsley , chopped
Instructions
Roasted potatoes
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1
Heat the oven to 225°C (435°F). Halve any larger potatoes and toss them with the oil, salt, pepper and the thyme if using.
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2
Spread the potatoes on a lined baking sheet and roast in the middle of the oven until golden and tender all the way through, about 25 minutes.
Beef Lindström patties
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3
Meanwhile, make the patties: coarsely grate the shallot, roughly chop the capers and dice the beetroot small. Mix them quickly into the beef with the egg yolks, mustard, salt and pepper — mix just until combined so the patties stay tender.
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4
With lightly oiled hands, shape the mixture into 8 patties (about 2 per serving).
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5
Fry the patties in the butter over high heat for about 1 minute to crust, then flip, lower the heat and cook 3 minutes more until done (70°C internal), working in batches if needed.
Parsley butter
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6
Make the parsley butter: mash the chopped parsley into the softened butter with a little salt and pepper.
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7
Serve the patties with the roasted potatoes, a slice of parsley butter melting on each, and a few tomato slices alongside.