Norwegian Burgers With Mushroom Sauce

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Total Time
10 mins
20 mins

Adapted from Lund's H.E.L.P cookbook, this is a light style of meat patty with an interesting gravy that goes great on the entree and on a side of mashed potatoes. Simple fare that the kids like.

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  • 1 lb lean ground beef
  • 6 tablespoons breadcrumbs
  • 1 tablespoon dried onion
  • 1 teaspoon dried parsley
  • 14 teaspoon nutmeg
  • 12 cup skim milk
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • butter-flavored nonstick cooking spray


  1. In large bowl combine meat, bread crumbs, onion, parsley and nutmeg. Add 1/4 cup of milk and mix well.
  2. Using a 1/3 cup measuring spoon as a guide form into six patties. Be sure patties are well flattened.
  3. Spray a large skillet with non-stick spray and place burgers in pan.
  4. Cover and cook on medium heat for 7-8 minutes per side, until done through. (Pan will get little brown bits in bottom.).
  5. Transfer cooked patties to serving platter and keep warm.
  6. In same skillet, combine soup and remaining milk. Stir pan bits into sauce. Cook over medium heat until heated through.
  7. Spoon over patties, or just return patties to pan, coating both sides with sauce.