Scandinavian Beef Patties with Beets & Cape
Submitted by seibernetiques
Scandinavian beef patties made with ground sirloin, mashed potato, pickled beets, and capers, dredged in flour and pan-fried golden. A Nordic twist on the classic burger.
YIELD
4 servingsPREP
75 minCOOK
35 minREADY
120 minThese Scandinavian-style beef patties are nothing like a regular burger. Ground sirloin gets mixed with creamy mashed potato, finely chopped pickled beets, capers, and a pinch of ground cloves. The result is a patty that’s incredibly moist on the inside with a crisp, flour-dredged crust on the outside.
The mashed potato is the key to the texture. It binds the meat without breadcrumbs, and the cream and cloves folded into the mash give every bite a subtle richness and warmth. Pickled beets add tangy sweetness and a pink tinge to the interior, while capers bring briny pops of salt.
Chilling the formed patties for an hour before cooking firms them up so they hold their shape in the hot skillet. Dredging in flour right before frying creates a golden crust that seals in all that moisture.
Chef Tips
- Use starchy Russet potatoes. They mash smooth and bind better than waxy varieties.
- Chop the pickled beets very fine. Large pieces make the patties fall apart.
- Don’t skip the hour-long chill. Warm patties are soft and break when you flip them.
- Cook over medium-high heat for a good sear. Low heat steams the patties instead of browning them.
Variations
- Serve with a dill cream sauce (sour cream, fresh dill, lemon juice) for a classic Scandinavian pairing.
- Top with a fried egg and extra pickled beets for a Nordic open-faced presentation.
- Use ground lamb instead of sirloin for a richer, more gamey flavor.
Ingredients
Directions
In a large saucepan of boiling salted water, cook potato until tender when pierced with tip of a sharp knife, about 20 minutes.
Drain, peel, and mash with heavy cream, and cloves plus salt and pepper to taste.
In a small skillet, melt 1 tablespoon butter over medium heat.
Add onion and cook, stirring often, until softened, about 3 minutes.
Stir into mashed potato.
Add ground sirloin and egg yolk to potato and mix well.
Stir in pickled beets and capers.
Form mixture into 4 patties about 1-inch thick.
Transfer patties to wax-paper-lined baking sheet, cover with plastic wrap, and refrigerate 1 hour.
Dredge patties in flour; shake off excess.
In a large skillet, melt remaining butter in oil over medium-high heat.
Add patties and cook until bottoms are browned, about 4 Turn and cook until desired doneness, about 5 minutes for medium.
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