Swedish Meatball Burgers
This classic cocktail favorite is usually served in tiny meatball portions. But as a main course, Swedish meatballs are traditionally served with mashed potatoes and lingonberry sauce. In our rendition, the meatball grows in size and is served in its own pan sauce.
Ingredients
MAKES 6 BURGERS
- 1 pound ground pork
- 1 pound ground beef round
- 1 cup plain dry bread crumbs
- 1 medium-size onion, finely chopped
- ¼cup milk
- 1 large egg
- 1 teaspoon ground nutmeg
- ¾ teaspoon ground allspice 1¼ teaspoons salt
- ¾ teaspoon coarsely ground black pepper
- 1tablespoon canola oil
- 2 tablespoons cornstarch 1½ cups beef broth
- 3 tablespoons dry sherry
- 2 teaspoons Worcestershire sauce
- 2 tablespoons sour cream
- 2 tablespoons chopped fresh dill
Instructions
- Gently mix together the pork, beef, bread crumbs, half of the onion, the milk, egg, nutmeg, ½ teaspoon of the allspice, 1 teaspoon of the salt, and ½ teaspoon of the pepper. Form the mixture into 6 patties, each ¾ inch thick.
- Heat the oil in a large skillet over medium-high heat. Add the burgers and sauté until just cooked through, 3 to 5 minutes per side. Remove from the pan and set aside. Reserve the drippings in the pan.
- In a small bowl, whisk together the cornstarch and ¾ cup of the beef broth. Set aside.
- To the reserved drippings in the pan, add the remaining onion and the sherry. Cook over medium-high heat, scraping the browned bits off the bottom of the pan.
- Add the remaining ¾ cup broth, bring to a boil, stir in the cornstarch mixture, and bring to a boil again for 1 minute. Return the burgers to the pan and simmer for 2 to 4 minutes.
- Remove the skillet from the heat and stir in the remaining ¼ teaspoon allspice, ¼ teaspoon salt, and ¼ teaspoon pepper, along with the Worcestershire, sour cream, and dill.