This is one of the first recipes that jumped out at me when I started flipping through The Scandinavian Cookbook, by Trina Hahnemann. Described as a cooked Steak Tartar, with a Scandinavian twist, I was immediately hooked.
Served on pan fried potatoes this patty...essentially a hamburger...felt like something more than just a humble burger. The mince is mixed with finely diced onion, chives, capers and pickled beetroot, a dash of worcestershire sauce, some salt and pepper and a couple egg yolks (2 for 250g meat). The mixture of the capers and the beetroot gave this burger so much flavour that I wasn't searching for sauces to smother it...and I didn't miss the bun at all.
Another fantastic Scandi recipe to add to my repertoire. The recipe suggests cooking this as a Sunday lunch or as a hangover cure. It certainly was substantial, with a great balance of salty and sweet...but I couldn't imagine sticking my hands in raw mince after a heavy night on the tiles. For now, I will use this as my Scandi Party Piece.