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Overhead view of Biff à la Lindström with a fried egg, boiled potatoes, cucumber salad, and lingonberries on a white plate.

Biff à la Lindström

Sweden's most iconic beef patty, born at a hotel table in 1862. Pickled beets and capers folded into juicy ground beef, fried golden in butter, and topped with a fried egg. On the table in 25 minutes.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 people
Course: Dinner / Main Course
Cuisine: Swedish
Calories: 560
Ingredients Method

Ingredients
  

For the patties
  • 1 lb (450 g) ground beef, 80/20
  • ⅓ cup (75 g) pickled beets, drained and very finely chopped
  • 2 tbsp (20 g) capers, finely chopped
  • ½ medium yellow onion, very finely chopped or grated (about ¼ cup / 50 g)
  • 2 egg yolks
  • 1 small cold boiled potato, finely diced — OR 3 tbsp / 25 g fine dry breadcrumbs
  • 1 tsp Dijon mustard
  • 2 tbsp (30 ml) beet juice from the jar (optional but recommended)
  • ½ tsp fine salt (or 1 tsp kosher salt)
  • ½ tsp freshly ground black pepper
  • 1 tbsp neutral cooking oil
  • 1 tbsp unsalted butter
For serving (optional but traditional):
  • 4 fried eggs, sunny side up
  • Boiled potatoes
  • Pickled cucumbers
  • Lingonberry jam

Method
 

Prep your flavoring ingredients
  1. Drain the pickled beets thoroughly, then chop as finely as you can manage — nearly a paste is ideal.
  2. Do the same with the capers.
  3. Very finely chop or grate the onion.
  4. If using a boiled potato, mash it roughly with a fork while cold — you want it broken down evenly, not smooth.
    Chopped pickled beets, capers, grated onion, and cooked potato prepared for Biff à la Lindström
Mix the patties
  1. In a large bowl, combine the ground beef, chopped beets, capers, onion, egg yolks, potato or breadcrumbs, Dijon mustard, and beet juice if using. Season with salt and pepper.
    Ground beef in a bowl with eggs, mustard, grated onion, capers, potato, and beetroot for Biff à la Lindström
  2. Mix gently with your hands until just combined. Do not overwork the meat — overmixing makes patties tough.
    Fully mixed Biff à la Lindström meat mixture in a metal bowl with visible beetroot and capers
Shape and fry
  1. Divide the mixture into 4 equal portions. Shape each into a round, flat patty about ¾ inch / 2 cm thick.
    Four raw Biff à la Lindström patties shaped on a parchment-lined sheet pan
  2. Heat the oil and butter together in a large heavy skillet over medium heat.
  3. Once the butter foams and the foam begins to subside, add the patties. Cook for 4–5 minutes on the first side without moving them, until a deep golden crust forms.
  4. Flip carefully and cook for another 4–5 minutes, until cooked through.
    Biff à la Lindström patties frying in a cast-iron skillet, browned on one side
Rest and serve
  1. Transfer the patties to a plate and let them rest for 2 minutes.
  2. Top with a fried egg. Serve alongside boiled potatoes, pickled cucumbers, and a small spoonful of lingonberry jam.
    Overhead view of Biff à la Lindström with a fried egg, boiled potatoes, cucumber salad, and lingonberries on a white plate.