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Biff à la Lindström on a plate with fried egg on top, crispy roasted potatoes, gravy, pickled cucumbers and a spoonful of lingonberry jam.
Erik Lundström

Biff à la Lindström

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.
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Prep Time 25 minutes
Cook Time 30 minutes
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
 

  1. 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.
  2. 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.
  3. 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.
  4. Chill. Refrigerate the patties for at least 30 minutes. Chilling helps them hold their shape during cooking.
  5. 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.
  6. 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).
  7. 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.
  8. 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