Scandi Burgers Food

HAMBURGERS, SCANDINAVIAN STYLE

Hamburgers, Scandinavian Style image

For the food world tour I found a different way to make a hamburger. I made the burgers and the onion mixture the night before. Time does not include marinating time.

Provided by BLUE ROSE

Categories Veal

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 13

Ingredients

1 lb ground beef
1 lb ground veal
1/4 cup ketchup
1 tablespoon onion, minced
2 teaspoons salt
1 teaspoon pepper
1 teaspoon celery seed
1/4 teaspoon garlic powder
1/2 cup red wine vinegar
1/4 cup salad oil
1/2 teaspoon dill weed
2 medium red onions, thinly sliced
1 loaf rye bread or 8 rye rolls

Steps:

In large bowl mix beef, veal, ketchup, instant minced onion, salt, pepper, celery seed and garlic powder. Shape mixture into 16 thin patties; chill.
Mix red wine vinegar, salad oil and dill weed.
Place onion slices in a shallow glass dish; pour vinegar mixture over onions. Cover; refrigerate at least 30 minutes.
Grill burgers according to how you like your burgers.
Wrap rye bread in a single thickness of heavy duty aluminum foil. Place on grill 4" from medium coals. Heat 20 minutes, turning occasionally.
Remove red onions from marinade.
Top burgers with onions.
Use reserved marinade for extra sauce on the burgers if you want to.

Nutrition Facts : Calories 205.4, Fat 10.4, SaturatedFat 3.1, Cholesterol 42.6, Sodium 534.4, Carbohydrate 14.1, Fiber 1.7, Sugar 2.4, Protein 13.1

SCANDINAVIAN STYLE HAMBURGERS

Scandinavian Style Hamburgers image

9

Categories Main Dish Barbeque Beef Ground Beef Burgers

Time 1h

Yield 16

Number Of Ingredients 26

Ingredients

ground beef
ground beef
ketchup
onion, dried flakes
salt
black pepper
celery seeds
garlic powder
red wine vinegar
vegetable oil
dill weed
rye bread
rye bread
ground beef
ground beef
ketchup
onion, dried flakes
salt
black pepper
celery seeds
garlic powder
red wine vinegar
vegetable oil
dill weed
rye bread
rye bread

Steps:

In large bowl, mix meat, ketchup, instant minced onion, salt, pepper, celery seed, and garlic powder. Shape mixture into 16 thin patties; chill. Mix vinegar, oil, and dill weed. Place onion slices in shallow glass dish; pour vinegar mixture over onions. Cover, refrigerate at least 30 minutes. Wrap rye bread in a single thickness heavy-duty aluminum foil. Place on grill 4 inches from medium coals. Heat 20 minutes, turning occasionally. Remove onions from marinade; reserve marinade. Place hamburgers on grill 4 inches from medium coals. Cook 5 minutes on each side or until done, brushing frequently with reserved marinade. To serve, place 1 hamburger patty on slice warm bread; top with onions, a second patty and a second slice bread.

Nutrition Facts :

SCANDI-BURGERS

Scandi-Burgers image

Open faced "Scandinavian style" burgers - a change of pace from a plain, old hamburger! A tribute to Ballard (a Seattle area neighborhood) and Scandinavian folks everywhere. :)

Provided by Julesong

Categories Lunch/Snacks

Time 25m

Yield 6 burgers

Number Of Ingredients 16

Ingredients

1 lb ground beef
1 lb ground pork
2 teaspoons prepared mustard
1 teaspoon caraway seed
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup plain breadcrumbs
1 tablespoon vegetable oil
2 cups hot water
2 teaspoons instant bouillon granules (or cubes)
1/2 lb sliced fresh mushrooms
1 teaspoon dried onion flakes
2 tablespoons flour
salt and pepper, to taste
toast

Steps:

In a large bowl, combine beef, pork, mustard, caraway seed, garlic powder, salt, and pepper.
Mix well and form into 6 equal-sized patties.
Place the bread crumbs in a shallow dish and coat the patties evenly.
In a large skillet, heat the oil over medium heat and cook the patties for 5 to 6 minutes per side, or until the juices run clear and no pink remains.
Remove to a platter and cover to keep warm.
Dissolve the bullion in the hot water.
Place the liquid, mushrooms, and dried onion in the skillet and simmer over medium heat for 4 to 5 minutes, or until the mushrooms begin to soften.
Gradually sprinkle in the flour while whisking, simmering until sauce reduces and thickens.
(Use more flour as thickener, as needed.) Salt and pepper to taste.
Place patties on toast, and spoon sauce over the patties to make an open-faced hot sandwich.
Serve immediately with veggies (mashed turnips, cabbage, etc).

Nutrition Facts : Calories 464.8, Fat 30.1, SaturatedFat 10.7, Cholesterol 122.5, Sodium 581, Carbohydrate 10.5, Fiber 1.1, Sugar 1.4, Protein 36.4

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