Wallenbergare with tarragon cream sauce

Wallenbergare with tarragon cream sauce

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(1 ratings)

Prep: 30 mins Cook: 15 mins plus chilling

Easy

Serves 2
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

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal804
  • fat58g
  • saturates32g
  • carbs28g
  • sugars7g
  • fibre1g
  • protein34g
  • salt2.3g
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Ingredients

  • 250g veal or pork mince
  • 1 small onion, coarsely grated
    Onion

    Onion

    un-yun

    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

    Capers

    kay-per

    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

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • small bag watercress, to serve
    Watercress

    Watercress

    wort-er-cress

    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

    Milk

    mill-k

    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
    Tarragon

    Tarragon

    ta-ra-gon

    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

Method

  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.

  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.

  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.

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

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