Name: Wallenbergare with tarragon cream sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: Swedish
Ingredients: 250g veal or pork mince; 1 small onion coarsely grated; 1 medium egg yolk; 1 tbsp capers rinsed and roughly chopped; 75ml double cream; 50g fine dried breadcrumbs; 2 tsp mustard powder; 25g butter; small bag watercress to serve; 100ml white wine; 50ml full-fat milk; 50ml double cream; ½ tsp light soy sauce; ½ chicken stock cube; small bunch tarragon roughly chopped; 1 tsp cornflour mixed with 1 tbsp water

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Wallenbergare with tarragon cream sauce

Wallenbergare with tarragon cream sauce

Steffi Knowles-Dellner

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Serves 2

Easy

Prep: 30 mins

Cook: 15 mins

plus chilling

A star rating of 4.4 out of 5.5 ratingsRate

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These minced veal and caper burgers are a Swedish classic, served with a herby, creamy sauce - swap the veal for lean pork mince, if you prefer

Freezable

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Ingredients

Nutrition

Units:

MetricUS

250g veal

or pork mince
1 small onion

coarsely grated
1 medium egg yolk
1 tbsp capers

rinsed and roughly chopped
75ml double cream
50g fine dried breadcrumbs
2 tsp mustard powder
25g butter
small bag watercress

to serve

For the tarragon cream sauce

100ml white wine
50ml full-fat milk
50ml double cream
½ tsp light soy sauce
½ chicken stock cube
small bunch tarragon

roughly chopped
1 tsp cornflour

mixed with 1 tbsp water

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Nutrition: per serving

kcal804
fat58g
saturates32g
carbs28g
sugars7g
fibre1g
protein34g
salt2.3g

Method

step 1

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.
step 2

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.
step 3

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.
step 4

Reheat the sauce and drizzle over the burgers. Serve with the watercress.

RECIPE TIPS

FUN FACT

This 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.

Recipe from Good Food magazine, October 2015

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A star rating of 4.4 out of 5.5 ratings

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