Biff à la Lindström is a classic Swedish beef patty seasoned with pickled beets, capers, and onion for a distinctive tangy flavor. Served with crispy roasted potatoes and a fried egg, it’s a comforting Nordic dish that perfectly balances savory and sweet notes — simple, hearty, and full of Scandinavian character.

Biff à la Lindström on a plate with fried egg on top, crispy roasted potatoes, gravy, pickled cucumbers and a spoonful of lingonberry jam. — *Biff à la Lindström – Swedish beet-studded beef patty topped with a fried egg, served with crispy potatoes, pickled cucumbers and lingonberry jam.*

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Biff à la Lindström: Sweden’s beet‑studded burger with debated origins

A savory patty with sweet‑and‑tangy accents

Biff à la Lindström is a beloved Swedish patty that combines ground meat with pickled beets, onions and capers. In Sweden it’s sometimes simply called Lindström, and the patties are often topped with a fried egg and served with potatoes. The earthy sweetness of beets and the briny pop of capers give the burger its unmistakable character. Variations abound—some cooks add breadcrumbs or mashed potato to lighten the mix, while others incorporate cream or beet juice for extra moisture. Whether pan‑fried or grilled, Biff à la Lindström is proof that hamburgers don’t have to be plain.

Cut-open Biff à la Lindström patty showing beetroot, capers and onion, served with roasted potatoes, pickled cucumbers, lingonberry jam and brown gravy on a plate. — *Inside the patty: beetroot, capers and onions give Biff à la Lindström its signature colour and tang.*

A brief history with multiple Lindströms

The story of Biff à la Lindström begins in Russia. Several 19th‑century Swedes with the surname Lindström lived in St Petersburg and enjoyed beef mixed with beets, onions and capers. According to a widely accepted tale, Swedish artillery officer Henrik Lindström, born in St Petersburg, introduced the dish to his dinner companions at Hotell Witt in Kalmar on 4 May 1862; he ordered ground beef and condiments, mixed them at the table, and sent the patties back to the kitchen to be fried. The dish quickly became a hit and has remained on the hotel’s menu ever since. Other accounts attribute the name to polar chef Adolf Henrik Lindstrøm or Finnish‑Swedish chef Karl August Lindström, but historical evidence suggests that Henrik’s creation at Hotell Witt was the prototype. Regardless of the origin, the dish reflects a Russian influence, as pickled beets and capers were common in St Petersburg cuisine during the 1800s.

Traditional ingredients

Authentic Biff à la Lindström is all about balance. Modern recipes typically call for 85 % lean ground beef, chopped pickled beets, capers, onion and eggs. Many versions include breadcrumbs or mashed potatoes to bind the meat: some use finely chopped potato and a splash of beet juice, while others opt for panko breadcrumbs and Dijon mustard. Early cookbooks even mixed cream into the batter. For seasoning, cooks use salt and freshly ground pepper; optional add‑ins include chopped chives, Worcestershire sauce or mustard. A small amount of butter or oil is required for frying. The patties are often finished with a fried egg or a dollop of herb butter.

Erik Lundström

Biff à la Lindström

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Prep Time 25

Cook Time 30

Servings: 4 people

Course: Dinner / Main Course

Cuisine: Swedish

Ingredients Method Notes

Ingredients

Ground meat

400 gr minced beef Beef alone is classic; a mixture of pork and veal yields a softer patty.

Binding ingredients

2 egg yolks or 1 large egg. Acts as a binder; extra yolks add richness.
1/2 medium onion, finely chopped Grated onion works too.
1 dl picled beetroot, finely chopped Drain well to avoid watery patties.
2 tbsp capers, coarsely chopped Rinseand drain before using.
1 small cold potato, finely chopped or mashed 0,5 dl of breadcrumbs works as well.

Seasonings

2 tbsp beet juice or water Enhances flavour and tenderness.
2 tsp dijon mustard 1 tsp of Worcestershire sauce works as well.
1/2 tsp salt Double if using kosher salt
1/2 tsp freshly ground black pepper

For cooking

1 tbsp neutral cooking oil Oil prevents burning
1 tbsp butter Butter adds flavor

Optional toppings

Fried egg Traditional garnish for serving

Method

Drain and chop the flavourings. Drain the pickled beets and capers thoroughly so the mixture doesn’t become watery. Finely chop the beets, capers and onion. If using a cooked potato, finely dice it; alternatively, measure out the breadcrumbs.
Combine the meat mixture. In a large bowl, add the ground meat(s), egg(s) or yolks, chopped onion, beetroot, capers, potato (or bread crumbs), optional beet juice or water, and seasonings such as Worcestershire sauce or mustard. Mix gently by hand or with a spoon until just combined. Over‑mixing will make the patties dense.
Shape the patties. Divide the mixture into four portions. Flatten each into a patty about 1/2 inch or 1 cm thick and press a shallow indentation in the centre with your thumb; this prevents doming and promotes even cooking.
Chill. Refrigerate the patties for at least 30 minutes. Chilling helps them hold their shape during cooking.
Preheat the cooking surface. Heat a heavy skillet over medium‑high heat or preheat a grill to 200–250 °C (400–500 °F). Add oil and/or butter to the pan; wait until the butter foams subsides.
Cook the patties. Brush the patties lightly with oil and season with a little salt. Fry or grill for 6–8 minutes total, turning once when a crust has formed. Do not press down on the patties—squashing squeezes out juices. For a well‑done patty, finish in a 200 °C (400 °F) oven until the internal temperature reaches 70 °C (160 °F).
Prepare the optional fried eggs. In the same pan, fry four eggs sunny‑side‑up while the patties rest. Place a fried egg on each patty just before serving.
Serve. Enjoy Biff à la Lindström with boiled, mashed, sautéed or roasted potatoes and a green salad. Many Swedes also add a brown or onion gravy.

Notes

Key tips:

Drain beets and capers well: excess liquid can cause the patties to fall apart.
Mix gently: over‑mixing toughens the meat; aim for an even distribution of beets and capers.
Indent the centre: a thumb‑press prevents domed patties and ensures even cooking.
Salt last minute: adding salt just before frying keeps the mixture from becoming stiff

Serving suggestions

There is little consensus on how to serve Biff à la Lindström, which makes it fun to customize. Roastedor boiled potatoes are the most common accompaniment, but mashed, sautéed or wedge potatoes all work. A simple brown gravy or onion gravy adds richness, while a fresh green salad or grilled tomatoes provide contrast. Many Swedes like to top the patty with a fried egg, but herb butter or mustard are also popular. Pickled cucumber slices, dill and lingonberry jam offer bright, tangy counterpoints.

Variations and modern twists

Biff à la Lindström is endlessly adaptable. Some recipes mix ground pork or veal with beef to create a softer texture. One chef I know uses equal parts beef, pork and veal and adds a finely diced pickle for extra crunch. Another incorporates heavy cream, cider vinegar and egg yolks, yielding a richer, tender patty. Other cooks add Dijon mustard or Worcestershire sauce. For a hint of Russian flair, use juice from the pickled beets in the mixture or add a splash of beet brine to the pan sauce. You can even shape miniature patties and serve them on a smörgåsbord.

Final thoughts

Biff à la Lindström embodies Sweden’s openness to culinary influences. While the dish’s origins are debated, most stories point to a Swedish officer who grew up in Russia and combined ingredients he loved back home. The patty’s bold mix of beets, capers and onions contrasts beautifully with rich meat, and its versatility invites endless experimentation—swap breadcrumbs for potato, try a creamy batter, or go completely plant‑based. Paired with potatoes and a fried egg, Biff à la Lindström is comfort food with a cosmopolitan twist, perfect for modern Nordic kitchens.

Best Biff à la Lindström: Authentic Swedish Recipe