500 g veal mince
4 egg yolks
300 ml double cream
white ground pepper
150g fresh bread crumbs (2-3 slices of white brad, crusts cut off.
It's very important that all the ingredients are well chilled, or you run the risk of ending up with a creamy veal sauce, rather than burger patties!
Mix egg yolks, salt and pepper with the mince and then slowly add the cream.The mixture will be quite loose.
Spread about half of the breadcrumbs on a plate and spoon the batter into twelve mounds. Top them with the rest of the breadcrumbs, and use a spatula or the back of a spoon the form thick burger patties. Slide gently into a medium warm pan with plenty of butter - and turn after a few minutes. They should stay rather pale. I like to finish them off in a 150°C oven.
Serve with potato purée, garden peas, lingonberry preserve - maybe even with a little grated horse raddish to give it depth - and a cream sauce. Gorgeous!
Image borrowed from mittkok.aftonbladet.se