Biff Lindström

Biff Lindström

The Scandinavian Cookbook
Lars Ranek

This dish is best as a Sunday lunch, or as a hangover cure after a long night out. This is my Swedish version, but there are many variations. In Denmark, bøf tartar is a dish of raw meat with all the condiments and an egg yolk served on top. I’m not a fan of raw meat (I like raw fish better) and therefore prefer biff Lindström to bøf tartar.


Quantity Ingredient
1 onion, finely chopped
2 tablespoons capers, finely chopped
2 tablespoons Pickled beetroot with star anise, finely chopped
2 tablespoons chives, finely chopped
500g minced beef
4 egg yolks
1 tablespoon worcestershire sauce
olive oil, for frying

Fried potatoes

Quantity Ingredient
1kg potatoes
40g butter
2 tablespoons olive oil

Balsamico beans

Quantity Ingredient
300g green beans
3 tablespoons balsamic vinegar
2 teaspoons caster sugar


  1. Combine the onion, capers, beetroot and chives in a mixing bowl with the minced beef, egg yolks, Worcestershire sauce, salt and freshly ground pepper. Shape the mixture into four hamburgers and season on both sides with salt and pepper.
  2. Boil the potatoes in a large pan of salted water until tender, then drain. Once they are cool enough to handle, peel them and cut the flesh into even-sized cubes. Heat the butter and olive oil in a sauté pan and fry the potatoes for about 10 minutes, turning them regularly. Sprinkle with salt and pepper.
  3. Steam the beans for 5 minutes and drain them well. In a small saucepan, stir together the balsamic vinegar and sugar and leave to simmer for 3 minutes. Toss the beans in the balsamico glaze until hot.
  4. Meanwhile, fry the burgers in olive oil for 3–8 minutes on each side, depending on whether you want them medium or well-done. Serve with the potatoes and balsamico beans on the side.
Trine Hahnemann
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