WALLENBERGARE WITH TARRAGON CREAM SAUCE

Wallenbergare with tarragon cream sauce image

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

Provided by Steffi Knowles-Dellner

Categories Dinner, Lunch, Main course, Supper

Time 45m

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts : Calories 804 calories, Fat 58 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 34 grams protein, Sodium 2.3 milligram of sodium