Do the beets make the patties taste sweet?

Only a little. Pickled beets add a gentle sweet-sour note and a rosy color.

What do you serve with biff à la Lindström?

Boiled or mashed potatoes, the pan sauce, and often a fried egg and a few extra pickled beets.

Biff à la Lindström (Beef Patties with Beets and Capers)

Juicy Swedish beef patties mixed with chopped pickled beets, capers and onion, fried in butter and served with a quick cream pan sauce and potatoes. Serves 4.

Naturally gluten-free Vegetarian with swapsNo added sugar

Contains: milk, egg. Based on the ingredients as written; check package labels, which can change.

From Sofia's recipes created, collected and generationally handed down in Sweden and the USA.

Prep 20 min
Cook 15 min
Total 35 min
Yield 4 servings (8 patties)
Level Intermediate

Updated November 4, 2026

Beef patties with beets and capers topped with a fried egg, with cream sauce, potatoes and pickled beets

Biff à la Lindström is named for Henric Lindström, who is said to have taught the recipe to a hotel kitchen in Kalmar in the 1800s. Finely chopped pickled beets turn the patties a deep rosy pink, and capers add little bursts of brine.

Serve them with boiled or mashed potatoes and a simple pan sauce. A fried egg on top is a popular addition.

Ingredients

Patties

1 pound ground beef (85 percent lean)
1 small boiled potato, mashed (about 1/3 cup)
1 large egg
1/4 cup heavy cream
1/2 small yellow onion, very finely chopped
1/3 cup finely chopped pickled beets, plus 2 tablespoons of their brine
2 tablespoons capers, drained and chopped
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter

Pan sauce

1/2 cup beef broth
1/4 cup heavy cream

To make it vegetarian

For the ground meat, use a plant-based ground meat, or cooked lentils mixed with finely chopped mushrooms.
For the broth, use vegetable or mushroom broth.

Meat substitutes change the flavor, texture and cooking time: cook plant-based meats to the package directions, and tofu and mushrooms only need to brown and heat through. The nutrition on this page is for the original recipe. See all our vegetarian recipes.

New to an ingredient? See Capers in our kitchen glossary.

What you’ll need

large skillet
mixing bowl

Instructions

Mix. In a bowl, mix the beef, mashed potato, egg, cream, onion, beets, beet brine, capers, salt and pepper until just combined.
Shape. Shape the mixture into 8 patties about 3/4 inch thick.
Fry. Melt the butter in a large skillet over medium heat. Fry the patties for 4 to 5 minutes per side, until browned and 160°F in the center. Move them to a plate.
Make the sauce. Add the broth to the pan and simmer for 1 minute, scraping up the browned bits, then stir in the cream and simmer until slightly thickened.
Serve. Spoon the sauce over the patties and serve with potatoes.

Nutrition per serving (estimated)

510Calories

12 gCarbohydrates

2 gFiber

10 gNet carbs

24 gProtein

41 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Gluten-free Budget-friendly Vegetarian with swapsNo added sugar

Tips

The mixture is soft; chill the shaped patties for 15 minutes if they are hard to handle.
Pickled beets stain, so wash cutting boards right away.

Storage and leftovers

Freezer-friendly

Refrigerate the patties in their sauce up to 3 days, or freeze up to 3 months. Reheat gently, covered, on the stove until hot through, 165°F.

Questions about this recipe

Do the beets make the patties taste sweet?: Only a little. Pickled beets add a gentle sweet-sour note and a rosy color.
What do you serve with biff à la Lindström?: Boiled or mashed potatoes, the pan sauce, and often a fried egg and a few extra pickled beets.