
Juicy beef patties studded with pickled beets and capers — a Finnish-Swedish classic named after a 19th century traveler, beautifully pink inside from the beets.
Allergen Warning
Contains: dairy, eggs
Equipment needed
stovetop, pan
Mix ground beef with egg yolk, cream, and mustard until just combined
Fold in diced pickled beet, capers, and diced onion gently
Season with salt and pepper
Shape into 4 thick oval patties with slightly wet hands
Heat butter in a skillet over medium-high heat
Fry patties for 4 minutes per side for medium, adjusting for preferred doneness
Let rest for 2 minutes before serving
Serve with creamy mashed potatoes and a green salad
Storage Instructions
Refrigerate uncooked patties up to 1 day. Freeze uncooked for 2 months. Cooked patties keep 2 days refrigerated. Best served freshly pan-fried.
Cultural Context
Named after Henrik Lindstrom, a Finnish-Swedish businessman who reportedly ordered this dish at a hotel in the late 1800s. The pickled beetroot gives the patties a stunning pink interior that surprises first-time diners.
Enjoyed Lindströmin Pihvi? Try Detox Green Sunrise — Balance out a rich meal.
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