Thanks to the winning combo of veal mince, cream and eggs, this burger patty is worlds apart from the dry, rubbery kinds you might have eaten in your youth. The wallenbergare is rich and creamy, not a bad burger to have your name attached to (it’s named after the forefather of one of Sweden’s largest industrial families, the Wallenbergs, after all). Usually, you’ll find this served with a generous helping of buttery mash, peas and lingonberry jam, but I think a burger patty this good belongs in a pillowy-soft brioche bun. Watch the recipe on episode 6 of My Swedish Kitchen!
Preparation time: 10 minutes
Chilling time: 1 hour
Cooking time: 15-20 minutes
400g minced veal or lean minced pork
100g single cream
4 medium egg yolks
1 tsp white pepper
8 tbsp fresh breadcrumbs
2 knobs of butter
250g frozen peas
50ml hot chicken stock
4 iceberg lettuce leaves
4 brioche burger buns
4 tbsp lingonberry jam (see p290 of my book for the recipe)
Put the mince, cream, egg yolks, 1 teaspoon of salt and the pepper into a food processor. Blitz until smooth, then place in the fridge and leave to chill for 1 hour – this makes it easier to form the mixture into patties. Pour the breadcrumbs into a bowl with a pinch of salt. Form the mixture into 4 patties and dip into the breadcrumbs, coating them all over.
Preheat the oven to 170c/fan 150c/gas 3.
Put a knob of butter into a frying pan over a medium heat. Once the butter begins to sizzle, add the patties and cook for 4-5 minutes on each side or until golden brown. Place on a baking tray and put into the oven for a further 5-10 minutes, or until cooked through and the juices run clear when you pierce the burgers with a knife.
In the meantime, bring a saucepan of salted water to the boil. Add the peas and cook for 5 minutes, then drain. Add the stock and a knob of butter and blitz until smooth. Taste for seasoning and add salt if necessary.
Spread a generous amount of pea puree into each bun, then top with a lettuce leaf, a burger and a good smear of lingonberry jam.
Get ahead: The Wallenbergare patties can be made in advance and frozen in an airtight container for a couple of months. Defrost them thoroughly before cooking as described on the left.