Hamburgers A La Lindstrom

500 g lean minced beef
40 g butter
2 tablespoons finely chopped onions
4 egg yolks
1 tablespoon capers, drained and finely chopped
1 ½ teaspoon salt
Freshly ground black pepper
2 teaspoons white vinegar
10 cl double cream
4 tablespoons finely chopped cooked beetroots
2 tablespoons vegetable oil
4 to 6 fried eggs

In a small pan, melt 15 g of the butter. When the foam subsides, add the onions and cook for 2 to 3 minutes, or until they are soft and transparent but not brown. Remove them to a large bowl and add the meat, egg yolks, capers, salt, a few grindings of pepper and white vinegar. Mix together and moisten with the double cream. Then stir in the beetroots. Shape the mixture into 12 to 14 round patties, about 5 t o7.5 cm in diameter. In a heavy, large skillet, heat the remaining butter and the oil. When the foam subsides, add the patties, 3 or 4 at a time, and cook over a fairly high heat for 5 to 6 minutes on each side, or until they are a deep brown. In Sweden, these spicy hamburgerse are frequently served with a fried egg set on top of each, in which case the patties should be made larger and thicker.