Thanks to the winning combo of veal mince, cream and eggs, the Wallenbergare is named after the forefather of one of Sweden’s largest industrial families, the Wallenbergs. Usually, you’ll find it served with a generous helping of buttery mash, peas and lingonberry jam. RACHEL KHOO shares her recipe…
400g minced veal or pork
100g single cream
4 medium egg yolks
1 tsp white pepper
8 tbsp fresh breadcrumbs
2 knobs of butter
250g frozen peas
50ml hot chicken stock
4 iceberg lettuce leaves
4 brioche burger buns
4 tbsp lingonberry jam
1. Preheat the oven to 170 C.
2. Put the mince, cream, egg yolks, 1 teaspoon of salt and the pepper into a food processor. Blitz until smooth, then place in the fridge and leave to chill for 1 hour – this makes it easier to form the mixture into patties. Pour the breadcrumbs into a bowl with a pinch of salt. Form the mixture into 4 patties and dip into the breadcrumbs, coating them all over.
3. Put a knob of butter into a frying pan over a medium heat. Once the butter begins to sizzle, add the patties and cook for 4-5 minutes on each side or until golden brown. Place on a baking tray and put into the oven for a further 5-10 minutes, or until cooked through and the juices run clear when you pierce the burgers with a knife. In the meantime, bring a saucepan of salted water to the boil. Add the peas and cook for 5 minutes, then drain. Add the stock and a knob of butter and blitz until smooth. Taste for seasoning and add salt if necessary.
4. Spread a generous amount of pea puree into each bun, then top with a lettuce leaf, a burger and a good smear of lingonberry jam.
RACHEL KHOO is a chef, author and television presenter. Her My Swedish Kitchen series was broadcast on Food Network UK in 2019.
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This article has also been published on Food Network UK.