SWEDISH WALLENBERGER

These Swedish ‘burgers’ are very traditional and served in some of Stockholm’s most popular, casual restaurants. Named after the Wallenberg family, because the burgers and the family were both so rich, they were originally made with game but veal is now used most often. The colder the ingredients, the easier they are to handle.

These Swedish ‘burgers’ are very traditional and served in some of Stockholm’s most popular, casual restaurants. Named after the Wallenberg family, because the burgers and the family were both so rich, they were originally made with game but veal is now used most often. The colder the ingredients, the easier they are to handle.

Makes 6 burgers

Ingredients

  • 1 lb ground veal, cold
  • 2 eggs, cold
  • 1 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp freshly ground nutmeg
  • 1/2 cup whipping cream, cold
  • 1 1/2 cup panko breadcrumbs
  • 2 tbsp vegetable oil
  • 1/2 cup lingonberry jelly or cranberry sauce

Method

    1. In a large mixing bowl beat ground veal with eggs, salt, pepper and nutmeg. Slowly beat in cream.

    2. Shape mixture into 6 patties. Dip into breadcrumbs and pat in firmly but gently. Place burgers on a baking sheet lined with foil and refrigerate for at least one hour or up to 3 hours or place in the freeze for 1/2 hour.

    3. Heat oil in a large heavy skillet and cook wallenbergers 4 to 5 minutes per side until browned and cooked through.

Find more of Bonnie's delicious recipes in her cookbooks: