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 servings 1x
Description
A classic Swedish veal burger, Wallenbergare is a true delicacy with its smooth, velvety flavors and rich texture.
Ingredients
- 1 lb (450 g) of ground veal
- 1 tsp of salt
- 1/2 tsp of white pepper
- 4 egg yolks from free-range eggs
- 1 cup (240 ml) of heavy cream
- 3 tbsp of breadcrumbs
- Organic butter for frying
- Vegetable oil for frying
Instructions
- In a large mixing bowl, combine the ground veal, salt, and white pepper. Beat in the egg yolks one at a time, ensuring each is fully incorporated before adding the next.
- Gradually blend in the heavy cream while stirring continuously with a wooden spoon until the mixture is smooth and well combined.
- Shape the mixture into patties, about 4 inches in diameter and 1 inch thick.
- Spread the breadcrumbs on a plate and gently press each patty into the breadcrumbs, coating both sides evenly.
- Heat a mixture of organic butter and vegetable oil in a large skillet over medium heat.
- Fry the patties for about 4-5 minutes on each side, or until they are golden brown and cooked through.
- Serve immediately with traditional accompaniments like lingonberry sauce and mashed potatoes.
Notes
- For best results, use high-quality ground veal and fresh free-range eggs.
- Serve with lingonberry sauce and mashed potatoes for a traditional Swedish meal.
- If you can’t find lingonberry sauce, cranberry sauce can be a substitute.
- The patties can be prepared ahead of time and stored in the refrigerator for up to a day before frying.
- Prep Time: 1 hour 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 patty
- Calories: 450
- Sugar: 1
- Sodium: 650
- Fat: 35
- Carbohydrates: 10
- Fiber: 0
- Protein: 25
- Cholesterol: 220
Frequently Asked Questions
What is a Wallenbergare and what makes it different from a regular burger?
Wallenbergare is a Swedish veal patty made with ground veal, egg yolks, and heavy cream — no breadcrumb filler, no onion, no seasoning beyond salt and white pepper. The cream and yolks give it an exceptionally smooth, velvety texture that a standard burger doesn't have. It's named after Marcus Wallenberg, the forefather of Sweden's largest industrial family.
Can I use ground beef instead of veal?
Ground beef works but produces a noticeably different result — heavier and more assertively flavored. The mild, delicate character of Wallenbergare depends specifically on veal. If veal is unavailable, ground turkey or ground chicken are closer to the spirit of the dish than beef. 
What is served with Wallenbergare traditionally?
The classic accompaniments are lingonberry sauce and mashed potatoes — both are essential to the full Swedish experience. Lingonberry sauce provides a sharp, lightly sweet counterpoint to the rich veal. Cranberry sauce is a passable substitute if lingonberries aren't available.
How do I know when the patties are cooked through?
Fry for 4-5 minutes per side over medium heat in a mixture of organic butter and vegetable oil. The outside should be golden brown. Cut into one patty to check — the center should be white and opaque, no longer pink. Because of the cream and egg yolks, these cook slightly differently from standard burgers.
Finding ground veal was the whole challenge. My butcher ground me a shoulder on request, 30% fat. Patties came out silky like the article promises. The lingonberry sauce sealed it, and I went to Ikea for that.
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!
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.
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……
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!