• Wallenbergare burger (My Swedish Kitchen)

Think of this burger as a jumbo swedish meatball, crumbed and fried, then layered on a bun with smashed buttery peas and lingonberry jam. The ultimate dinner sandwich.

Serves
4

Preparation

10min

Cooking

15min

Skill level

Easy
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Ingredients

Burger patties

  • 400 g minced veal or lean minced pork
  • 100 g single cream
  • 4 egg yolks
  • sea salt
  • 1 tsp white pepper
  • 8 tbsp fresh breadcrumbs
  • 20 g butter

Pea puree

  • 250 g frozen peas
  • 50 ml hot chicken stock
  • 20 g butter

To serve

  • leaves iceberg lettuce 
  • 4 brioche burger buns
  • 4 tbsp lingonberry jam or cranberry jam

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Refrigeration time: 1 hour

1. To make the burger patties, 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).

2. Pour the breadcrumbs into a bowl with a pinch of salt.

3. Shape the mixture into 4 patties and dip into the breadcrumbs, coating them all over.

4. Preheat the oven to 150°C. Put a knob of butter into a frying pan over medium heat. Once the butter begins to sizzle, add the patties and cook for 4–5 minutes on each side or until golden brown.

5. 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.

6. To make the pea puree, bring a saucepan of salted water to the boil. Add the peas and cook for 5 minutes, then drain.

7. Combine the peas, stock and a knob of butter and blitz until smooth. Taste for seasoning and add salt if necessary.

8. To assemble the burgers, spread a generous amount of the pea puree into each bun, then top with a lettuce leaf, a burger patty and a good smear of lingonberry jam.

 

Note

• The patties can be made in advance and frozen in an airtight container for a couple of months. Defrost them thoroughly before cooking.