For the tarragon cream sauce


  • 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.


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.

Goes well with


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