A veal burger named after the forefather of the largest industrial family in Sweden, and a true delicacy with its proud but velvety smooth flavors.
By Kalle Bergman – Photo by Mads Damgaard
Swedish Wallenbergare Recipe
- Total Time: 1 hour 20 minutes
- Yield: 4 1x
Description
A veal burger named after the forefather of the largest industrial family in Sweden, and a true delicacy with its velvety smooth flavors.
Ingredients
Scale
- 1 lb of Ground veal
- 1 Teaspoon of salt
- ½ Teaspoon of white pepper
- 4 Egg yolks from free range eggs
- 1 Cup of heavy cream
- 3 Tablespoons of breadcrumbs
- Organic butter and vegetable oil for frying
- 4 Oz of frozen green peas
- Lingonberry Jam or Red Currant Jam for serving
Instructions
- In a large mixing bowl, place veal, salt, white pepper and beat in the egg yolks one at the time. Then blend in the heavy cream while stirring with a wooden spoon. Make sure the mixture is completely smooth.
- Shape into rather thick burgers and chill in the fridge for about a 1 hour. Heat the butter and oil in a saute pan. Take the burgers, coat them with the bread crumbs and fry gently for 4 minutes on each side, or until just cooked.
- Blanch the green peas for 45 seconds in lightly salted boiling water.
- Arrange all ingredients on a plate and drizzle a little melted butter over the peas.
- Serve with Lingonberry Jam or Red Currant Jam, and mashed potatoes.
- Prep Time: 1 hour 10 mins
- Cook Time: 10 mins
A true Swedish classic from my childhood. When I grew up, this was luxury food that you got treated to at a restaurant maybe once or twice a year. Spread the gospel – this dish belongs in every bistro in the world. It’s that good.
I’m with you on that Adam!
Only just returned from Sweden where we tried this lovely dish. Indulgent, smooth and delicious, made only better by eating this by the Sea on a warm, Summer’s evening……
My mom and I pick 3 different countries every month and we choose one dish from each to try.. Making this tonight… Looks amazing and cant wait to try it. I will comment again after we ty it.
Thanks for the recipe, my best friend is Swedish and is visiting me for Thanksgiving (US) He said he had this as a child and loved it. Said he never had it with veal as they was poor growing up… after searching YouTube for ages I stumbled across this recipe. Gonna give it a try, I am going to add a little waygu a5 fat to the mix for some extra beef flavor!