Biff Lindström (Swedish Beef Patties with Beetroot)
Why this recipe works
- Distinctive savoury balance: Cooked beetroot brings earthy sweetness, while capers and crème fraîche add the acidity that keeps the beef from feeling heavy.
- Simple Nordic comfort: Butter-fried patties, warm potatoes and pan juices make the meal hearty without needing a complicated sauce.
- Straightforward technique: The patties are mixed, shaped and fried in one pan, with simple visual cues for browning and doneness.
Get the most out of this recipe
Ingredient notes
- Use cooked beetroot: Cooked beetroot blends smoothly into the mince and gives the patties their recognisable colour and earthy sweetness.
- Capers add balance: The capers cut through the richness of the beef and butter, so avoid omitting them unless replacing with another sharp, briny ingredient.
- Control excess moisture: If the grated beetroot feels very wet, squeeze it briefly before mixing so the patties hold their shape more easily.
Texture tips
- Mix lightly: Combine the mince just until the beetroot, onion and seasonings are evenly distributed; too much handling can make the patties dense.
- Keep the patties thick: Shaping thicker patties helps them brown on the outside while staying juicy in the centre.
- Watch the butter: Fry over a steady medium heat and lower it if the butter darkens too quickly, so the patties brown without scorching.
Authenticity notes
- A Swedish beef patty style: Biff Lindström is known for mixing beef with beetroot and capers rather than serving them only as accompaniments.
- Serve with potatoes: Boiled potatoes and a cool dairy garnish such as crème fraîche suit the rich, buttery patties and keep the plate simple.
Make-ahead tips
- Shape ahead: The patties can be shaped in advance and kept covered in the fridge until ready to fry.
- Reheat gently: Warm cooked patties in a frying pan over a low heat with a little butter, or reheat in a 180°C (355°F) oven until piping hot.
- Freeze cooked patties: Cool quickly, wrap well and freeze; defrost overnight in the fridge before reheating.
Equipment you'll need
Ingredients
Instructions
- Put the potatoes in a large pot, cover with cold water and add 1 tsp of the fine sea salt. Bring to the boil, then simmer for 15 to 20 minutes until a knife slides in easily. Drain well and cover to keep warm.
- Meanwhile, coarsely grate the beetroot into a mixing bowl. Finely chop the onion and capers, then add them to the bowl.
- Add the egg, breadcrumbs, white pepper and the remaining 1 tsp fine sea salt to the bowl, then add the minced beef. Mix with your hands just until evenly combined, then shape into 4 thick patties.
- Melt the unsalted butter in a large frying pan over a medium heat. Fry the patties for 4 to 5 minutes on each side until well browned and cooked through, lowering the heat if the butter starts to darken too quickly. Rest for 2 minutes off the heat.
- Serve the patties with the warm potatoes and a spoon of crème fraiche on the side. Spoon any buttery pan juices over the patties.
Recipe notes
Tips
- For the juiciest patties, mix the beef only until everything is evenly distributed; overmixing can make them dense.
- If your beetroot is very wet, squeeze it briefly in your hands before mixing so the patties hold together better.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, use eggs stamped with the British Lion mark.
Substitutions
- Replace Breadcrumbs with gluten-free bread crumbs for a gluten-free version.
- Replace Unsalted butter with olive oil if you prefer a higher-heat frying fat.
- Replace Crème fraiche with sour cream for a slightly sharper finish.
Storage
- Refrigerate up to 2 days
- Cool the patties quickly, then refrigerate in a sealed container. Reheat in a frying pan over a low heat with a small knob of unsalted butter until piping hot, or in a 180°C (355°F) oven for 10 to 12 minutes; freeze patties well wrapped for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 45min (35min active)
- Difficulty: Easy
- Cuisine: Nordic
-
Allergens:
Eggs Gluten Milk Wheat
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