Best Hamburgers Scandinavian Style Recipes

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THE PERFECT HAMBURGER



The Perfect Hamburger image

Chili sauce and horseradish add some zip to these hamburgers and make them a nice change from ordinary burgers. We think they're perfect! -Shirley Kidd, New London, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 13

1 large egg, lightly beaten
SEASONINGS:
2 tablespoons chili sauce
1 teaspoon dried minced onion
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
Dash pepper
BURGER:
1 pound lean ground beef (90% lean)
4 hamburger buns, split
TOPPINGS:
Sliced tomato, onion, pickles and condiments, optional

Steps:

  • In a large bowl, combine egg and seasonings. Crumble beef over mixture and mix well. Shape into four 3/4-in.-thick patties. , Grill, covered, on a greased grill rack over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns, with toppings as desired.

Nutrition Facts : Calories 321 calories, Fat 12g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 758mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein.

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

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

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 :

HAMBURGERS, SCANDINAVIAN STYLE



Hamburgers, Scandinavian Style image

not set

Provided by BigOven Cooks

Categories     Main Dish

Time 30m

Yield 8

Number Of Ingredients 14

1 tb Instant minced onion
1 ts Celery seed
1/2 c Red wine vinegar
2 ts Salt
1/4 c Salad oil
1 Loaf rye bread or
8 Rye buns
1 lb Ground beef
1 lb Ground beef
1/4 c Catsup
1/2 ts Dill weed
1 ts Pepper
1/4 ts Garlic powder
2 md Red onions; thinly sliced

Steps:

  • In large bowl, mix meat, catsup, instant minced onion, salt, pepper, celery seed, and garlic powder. Shape mixture into 16 thin patties; chill. Mix vinegar, oil, and dillweed. 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. Makes 8 servings. Recipe by: HUBERT

Nutrition Facts : Calories 737 calories, Fat 59.5741483333333 g, Carbohydrate 10.937931875 g, Cholesterol 170.09713875 mg, Fiber 0.80750625577569 g, Protein 36.909895631 g, SaturatedFat 21.7128729665167 g, ServingSize 1 1 Serving (297g), Sodium 534.02231895 mg, Sugar 10.1304256192243 g, TransFat 14.6515478178333 g

BIFF A LA LINDSTROM (SCANDINAVIAN HAMBURGERS)



Biff a La Lindstrom (Scandinavian Hamburgers) image

What a cool burger! This is a real twist from what we are used to in North America! The beets and the capers add an awesome taste. You can enjoy this on its own or use a bun. I got this from the internet. Enjoy!

Provided by Nif_H

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb ground beef
1 egg
1/2 cup mashed potatoes, cold
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup pickled beet, minced
2 tablespoons onions, minced
2 tablespoons capers
4 fried eggs (optional)

Steps:

  • Mix beef, egg, potatoes, salt and pepper. Stir in remaining ingredients. Shape mixture into 4 patties, each about 1 inch thick.
  • Grill on the barbecue or set oven to low broil or 550°F Broil patties with tops about 4 inches from heat until desired doneness, 6 to 8 minutes on each side for medium.
  • Top each patty with fried egg if desired.

Nutrition Facts : Calories 296, Fat 18.4, SaturatedFat 7.1, Cholesterol 124.1, Sodium 627.7, Carbohydrate 7.8, Fiber 1, Sugar 2.6, Protein 23.4

SWEDISH MEATBALL BURGERS



Swedish meatball burgers image

Love Swedish meatballs? Here we've transformed them into a burger that kids will adore - choose beef or pork mince, the flavours will be the same

Provided by Barney Desmazery

Categories     Dinner, Lunch

Time 25m

Number Of Ingredients 7

500g lean beef or pork mince
1 onion , coarsely grated
1 egg , beaten
25g dried breadcrumbs
grated nutmeg
¼ tsp garlic powder
burger buns , sliced cheese, lettuce, sliced tomato and lingonberry sauce (optional), to serve

Steps:

  • Tip the mince, onion, egg, breadcrumbs, nutmeg and garlic powder into a large bowl and generously season with black pepper. Mix everything together using your hands, then shape the mixture into six patties. Transfer to a plate, cover and chill for 1 hr or up to a day.
  • Heat a barbecue to medium or until a thin layer of coals has turned grey. Cook the burgers for 10 mins, turning occasionally, until lightly charred and cooked through. Top with sliced cheese during the final 2 mins of cooking time, if you like.
  • Serve the burgers in the buns topped with the lettuce, tomato and lingonberry sauce, if you like.

Nutrition Facts : Calories 175 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 0.2 milligram of sodium

HAMBURGERS (TAVERN STYLE)



Hamburgers (Tavern Style) image

Here is the hamburger you get in better taverns and bars, plump and juicy, with a thick char that gives way to tender, medium-rare meat. It is best cooked in a heavy, cast-iron skillet slicked with oil or fat. Ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own. Keep it in the refrigerator until you are ready to cook, and then when you do, form your patties gently. Season after the meat is in the pan.

Provided by Sam Sifton

Categories     burgers, main course

Time 20m

Yield 4 servings

Number Of Ingredients 6

1/2 teaspoon neutral oil, like canola, or a pat of unsalted butter
2 pounds ground chuck, at least 20 percent fat
Kosher salt and black pepper to taste
4 slices cheese (optional)
4 soft hamburger buns
Lettuce leaves, sliced tomatoes and condiments, as desired

Steps:

  • Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. Gently divide ground beef into 4 small piles of around 8 ounces each, and then lightly form these into thick patties of around 3 1/2 inches in diameter, like flattened meatballs. Season aggressively with salt and pepper.
  • Increase heat under skillet to high. Put hamburgers into the skillet with plenty of distance between them and allow them to cook, without moving, for approximately 3 minutes. Use a spatula to turn hamburgers over. If using cheese, lay slices on meat.
  • Continue to cook until meat is cooked through, approximately another 3 to 4 minutes for medium-rare. Remove hamburgers from skillet and allow to rest for approximately 5 minutes; meanwhile, toast the buns. Place hamburgers on buns and top as desired.

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