Wallenbergare with tarragon cream sauce

Contains pork – recipe is for non-Muslims only
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

  • Prep:30 mins
    Cook:15 mins
    plus chilling
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 804
  • fat 58g
  • saturates 32g
  • carbs 28g
  • sugars 7g
  • fibre 1g
  • protein 34g
  • salt 2.3g


  • 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


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.


  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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