RECIPES: Recipe Details

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Stupendous Swedish Meatball Burgers

One of more favorite appetizers is Swedish Meatballs. So, one day, I decided to try turning them into burgers and they turned out great. I tried to keep all of the flavors and ingredients as traditional as possible. The patty itself has a mixture of veal, pork, bread crumbs, milk, grated onions, beef stock, and the spices traditionally found in Swedish meatballs: nutmeg and allspice. Frequently, in Sweden, the meatballs are served with potatoes so I decided to put my burger on a potato bun. The bun is smeared with a dill crème fraiche and the patties are topped with lingonberry preserves, all traditionally condiments. Put it all together, and you have the ultimate Stupendous Swedish Meatball Burgers!!

Ingredients 

1 cup crème fraiche (or sour cream)
2 tablespoons fresh dill leaves, finely chopped
3 potato buns, sliced lengthwise
1/2 cup milk
1/2 cup grated onions
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground allspice
1/4 cup beef stock
3/4 pound ground veal
3/4 pound ground pork
Vegetable oil, for brushing on the grill rack
6 potato buns, sliced lengthwise
1 12-ounce jar lingonberry preserves

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To prepare the Dill Crème Fraiche, in a small bowl combine crème fraiche and dill. Mix until well combined. Refrigerate until serving.

To prepare the patties, place the 3 potato buns, cut side down, on the grill and cook until well toasted, about 5 minutes. Remove from the grill and coarsely break the bread into small pieces. Place the pieces into the bowl of a food processor and process until the bread is turned into fine crumbs.

Place the bread crumbs in a large bowl. Add the milk, onion, salt, pepper, nutmeg, allspice, and beef stock and combine until well mixed. Let the mixture stand for a few minutes so the bread crumbs can absorb the liquids. Gradually add in the veal and pork while stirring. Handling the mixture as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the potato buns.

Brush the grill rack with oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, place the potato buns, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, place a generous amount of lingonberry preserves over the cut sides of the buns. On each bun bottom, place a patty and a large dollop of Dill Crème Fraiche. Add the potato bun tops and serve.