5 November 2010

Moose Wallenbergers

Actually Wallenbergare, this is a type of a burger, named after Marcus Wallenberg, a distinguished member of the Wallenberg family.

Normally it's made of beef mince, but during hunting season, moose mince is also used. I've never done this before, but I had it many years ago at the Stockholm Arlanda airport and it was delicious.

So the main course for the dinner party was to be a moose Wallenberger accompanied by the Dauphinoise potatoes, the mushroom fricassée, Madeira sauce and a blob of lingonberry jam.

I researched quite a few recipes and this one seemed the most interesting, though I decided to add a splash of cognac as suggested in another recipe.

And in case you haven't figured it out yet, I have moose on the brain at the moment.


1.5 kg moose mince
3 eggs
2 dl double cream
1 tbsp thyme
1 tbsp salt
2 tsp ground pepper
1.5 tbsp Dijon mustard
0.5 tbsp stock concentrate of beef or game
3 tbsp cognac
finely ground breadcrumbs
butter for frying


  1. Mix together everything except the breadcrumbs and the butter.

  2. Take a small piece and fry and taste. If needed, adjust the seasoning, then leave for a few hours in the fridge, so flavours develop.

  3. Make large burgers, about 200 g, but they shouldn't be more than 2 cm thick.

  4. Turn in the bread crumbs, then fry for 3 - 4 minutes on each side and finish off in the oven at 120 - 130 degrees C.

Now I wasn't entirely sure what the stock concentrate is, but I found some in a bottle in a shop and used it. It tasted pretty much like a stock cube, but in liquid form. I guess a cube can be mashed up into fine powder and mixed in and it should work in a similar way. Or perhaps dissolve in the cream.

As I was speaking with my Mum later in the evening, I realised I'd completely forgotten to add the eggs, so had a rush to add and incorporate them.

During frying, I switched my brain off for a bit and burned the surface on several, as the pan was hotter in the middle than towards the edges and the frying was uneven. I did correct this, by turning the burgers a quarter of a circle every now and then. Sometimes I wonder why I bother reading scientific cookery books, if I'm not going to follow the advice in them.

It turned out the "finish off in the oven" bit is not that simple and I wasn't sure that they would cook properly, so I played it safe and did the finish at 175 degrees and I left them in for quite some time, along with the Dauphinois potatoes, mushroom fricassée and the Madeira sauce to keep everything hot. So the burgers were a bit over-done.

At serving, the burgers also felt a bit dense, I might add some bread next time to make them a bit fluffier. But they were still pretty tasty and were quite easy to shape too, I hadn't expected that.

As for the Madeira sauce, this time I had messmör and incorporated it. Contrary to what I thought would happen, its flavour was barely noticeable next to the Madeira, but it added a very nice richness to the sauce and took off the sharpness of the wine itself. I think créme fraîche would be a better substitute than double cream. I wonder if the messmör would generally always behave like this in gravies, must experiment.

And so how was it overall? Well, I think I had far too many flavours, all pretty strong and screaming for attention and although fairly tasty, I should try and keep things a bit simpler. The guests seemed to like it, though they felt that the portions were way too big.


This is a photo of my portion, which was a bit smaller and perhaps what I should have aimed at in the first place.

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