Hamburger à la Lindström

The origin of this dish is not entirely clear. Most believe that
it was introduced by Captain Henrik Lindström (1831-1910)
at Hotell Witt in Kalmar, Sweden, in the 1860s. Others
suggest that the originator was Maria Kristina Lindström,
who operated a delicatessen in Stockholm at about the same
time. Whoever the originator, it is now almost a national dish
in Sweden.
Ingredients:
· 500 g ground beef
· 2 egg yolks
· 100 ml cream
· 100 g finely chopped
onions
· 150 ml finely chopped
pickled red beets
· 50-100 ml liquid from
the pickled beets
· 2 tbsp finely chopped
capers
· butter for frying
· salt, pepper
Proceed as follows:
1. Mix ground beef, egg yolks, and cream in a bowl.
Add salt and pepper. Add enough liquid from pickled
beets to produce a dough-like mixture.
2. Sautee the chopped onion until translucent. It must
not, however, turn brownish. Add the onion to the
beef mixture.
3. Gently stir in pickled beets and capers. Some (but not
we!) even like to add 100-150 grams boiled and
mashed potatoes.
4. Shape into four round patties, about the same size as a
BigMac.
5. Melt some butter in a frying pan. Fry the beef patties
at moderate/low heat for 3-5 minutes. It is important
that they remain rosy inside, otherwise they will be
too dry.
Serve together with Hasselback potatoes and iceberg lettuce.