Name: Wallenbergare with tarragon cream sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: Swedish
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

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

For the tarragon cream sauce

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

Method

step 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.
step 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.
step 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.
step 4
Reheat the sauce and drizzle over the burgers. Serve with the watercress.