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Author Notes: This is an adaptation of the classic Swedish meatball recipe that has been a family favorite for over 30 years.The recipe is very flexible, be creaive! —Maryquitecontrary
- 1 pound ground beef
- 1/4 pound ground pork
- 1/2 cup chopped white mushrooms
- 1 teaspoon allspice
- 1 teaspoon nutmeg, freshly ground is best
- 3 tablespoons olive oil
- 3 tablespoons butter
- 2 tablespoons capers
- 1 egg
- salt and pepper to taste
- 1 cup parmesan cheese, finely grated
- 1/2 cup carmelized onions
- 1/2 cup carmelized red peppers
- Mix beef, pork, egg, 1/2 chopped mushrooms, capers, allspice, nutmeg and parmesan cheese in a large bowl.
- Shape into burger patties.
- Heat butter and olive oil in a large skillet.
- Brown burgers at medium-high heat for 3-4 minutes on each side, till crispy and dark on the outside.
- Remove burgers to a platter, set aside and keep warm; reserve the oil and drippings in the skillet; prepare the sauce.
- 1 cup sour cream
- 1 cup beef broth
- 1 cup white wine
- 1 1/2 cups chopped white mushrooms
- 1 teaspoon nutmeg
- 1 shallot, finely diced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- On medium-high heat, saute the mushrooms and the shallot in skillet with the oil left from cooking the burgers, until mushrooms are soft and the shallot is transparent, approximately 8 minutes. Do not brown.
- Turn the heat to high, add the wine, and stir until the wine has burned off.
- Add the beef broth, sour cream, nutmeg and salt and pepper and simmer on low heat until the sauce is reduced by a least half. The consistency should be similar to ketchup or mustard.
- Assemble the burgers on the buns, topping with sauce and carmelized onions and peppers. Share and enjoy!
- This recipe was entered in the contest for Your Best Beef Burgers
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