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Wallenbergare with tarragon cream sauce

Wallenbergare with tarragon cream sauce

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Rating: 4 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Freezable
Nutrition: per serving
NutrientUnit
kcal804
fat58g
saturates32g
carbs28g
sugars7g
fibre1g
protein34g
salt2.3g
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Ingredients

For the tarragon cream sauce

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.

Goes well with

Recipe from Good Food magazine, October 2015

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Overall rating

Rating: 4 out of 5.4 ratings
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