The story of Flyers young goalie, Pelle Lindbergh, begins with a promising career and ends with tragedy. The Swedish goaltender gained fame at a young age, playing for Hamarby Hockey, a Stockholm-based professional ice hockey team. His play with Hammarby lead him to the Swedish national team in the 1980 Lake Placid Olympics, where he was exposed to the North American game. Pelle was drafted into the NHL by the Philadelphia Flyers in 1979 and made his debut in net in 1982 under the tutelage of Flyers great, Bernie Parent. Clinching 40 victories in the 1984-85 season, Pelle won the Vezina Trophy and was the first European to do so.
Pelle’s future looked bright and after leading the Flyers to 10 straight victories there was much to celebrate. On November 9th, 1985, the Flyers had been awarded with a day off from practice which led to a night of drinking. Pelle joined the team for celebratory drinks, still, he didn’t show the appearance of being intoxicated. After the bars closed, he got behind the wheel of his candy apple red Porsche, and got into a devastating car crash. He was rushed to JFK hospital where he was pronounced brain dead. Two days later, Pelle’s family made an unspeakably painful decision to turn off his respirator so he could rest in peace.
Like all Flyers fans, my mom remembers where she was when she heard the tragic news. Although I was too young to remember when Lindbergh passed away, fans commemorate his life and success as one of the best goaltenders in Flyers history. Even though his number 31 wasn’t officially retired, no Flyer has worn his sweater number since.
To commemorate Pelle, I wanted to spotlight his career with the first savory edition of Broad Sweet Bullies; brought to you by our resident savory savant Matthew Bucovetsky. Feast your eyes on the Pelle LindBURGHER, topped with a Swedish meatball sauce, mushrooms, onions and a lingonberry mustard.
Pelle LindBURGHER ingredients:
- 1 lbs ground beef/pork combination
- 1 egg
- Spices (salt, pepper, garlic, and coriander)
- 1/2 cup bread crumbs
- Sliced swiss cheese
Swedish meatball sauce:
- 2/3 cup beef stock
- 1/4 cup heavy cream
- 1 tbs worcester sauce
- 1 tbs flour
- 1tbs water
- pinch of white pepper and salt
- 1/4 cup dijon mustard
- 1/4 cup lingonberry jam
- Mix ground meat, spices, egg and bread crumbs in a large bowl and form meat into patties. If using a griddle, lightly oil meat before cooking.
- Depending on the thickness of your patties, on medium/high heat, cook for no longer than 4 minutes each side.
- Lay swiss cheese on top of burgers and finnish cooking in oven at 350 degrees until cheese melts.
Swedish Meatball Sauce
- 1. In a saucepan, heat beef stock until it comes to a simmer.
- 2. Whisk in heavy cream, flour, water, spices, and worchester sauce until it becomes thick.
- 3. Sauté mushrooms and onions in separate pan, then add to the meatball sauce.
1. Whisk mustard & lingonberry jam together, spread on toasted bun.
Top your award winning burger with the meatball sauce and the lingonberry mustard for a sweet, spicy, and savory flavor explosion.
Check out this recipe on the Broad Sweet Bullies website