- 250g veal or pork mince
- 1 small onion, coarsely grated
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 medium egg yolk
- 1 tbsp capers, rinsed and roughly chopped
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 75ml double cream
- 50g fine dried breadcrumbs
- 2 tsp mustard powder
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- small bag watercress, to serve
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
For the tarragon cream sauce
- 100ml white wine
- 50ml full-fat milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 50ml double cream
- ½ tsp light soy sauce
- ½ chicken stock cube
- small bunch tarragon, roughly chopped
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- 1 tsp cornflour, mixed with 1 tbsp water
Combine the mince, onion, egg yolk and capers in a large bowl. Mix in the cream and season well – it will be quite a wet mixture. Shape into 4 patties about 2cm thick and chill for 20 mins.
Meanwhile, make the sauce. Pour the wine into a saucepan and simmer for 3-4 mins. Add the milk, cream and soy, and crumble in the stock cube. Tip in the tarragon and simmer for a further 2 mins. Remove the pan from the heat, add the cornflour and stir until thickened.
Mix together the breadcrumbs, mustard powder and some seasoning on a large plate. Melt the butter in a large non-stick frying pan. Coat the patties in the crumbs and fry gently for 4 mins each side until golden brown and cooked through.
Reheat the sauce and drizzle over the burgers. Serve with the watercress.
Fun factThis dish is named after a famous Swedish businessman who returned from travelling in the 1930s and asked a chef to recreate a meal he had enjoyed abroad. The resulting veal and caper burgers are now a Swedish classic.