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

Ingredients

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

Tip

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.

Method

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