Ingredients:
2/3 lb sparse dry out argue beef
1/3 lb dry out argue pork
1/3 lb dry out argue veal
1 egg, beaten
3 tablespoons breadstuff crumbs
3 pickled beet slices, finely diced
1 1/2 tablespoons capers, minced
1/2 pocket-size onion, finely diced
1 (cucumber) pickle spear, finely diced
to serve:
laissez passer on with fried eggs
Directions:
In a medium bowl, combine all ingredients until precisely mixed. Form into 4 large, floor (a footling less than 1/2 inch thick) patties. Set aside. Heat unopen to canola unsmooth or butter inward a pan. Cook the patties, turning once, until browned on both sides inwards add-on to fully cooked through. Drain on paper towel-lined plates if needed. Serve hot, topped with fried eggs if desired.
My thoughts:
You all know I honey Swedish nutrient hence when I was reading Aquavit's meat cakes inwards add-on to homemade pickled beets but store bought would end fine inwards add-on to possibly more than authentic, Swedish pickled beets are much sweeter than the ones I've made. Whatever yous do, yous testament stop upwardly with a flavorful, savory burger that testament teach ane of your favorite comfort foods too.Quick history lesson: the burger was introduced to Sweden inward 1862 by times Chef Henrik Lindström who was a Swedish human who grew upwardly inward Russia. He demonstrated the recipe inward a hotel kitchen inwards add-on to it rapidly became popular throughout Sweden. It is withal institute on menus (sometimes just listed every flake "Lindström") inward patty cast every flake shown here or rolled into tiny meatballs. Sumber https://new-myrecipes.blogspot.com/
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