Recipe by Julesong
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. :)
Top Review by Bergy
Loved the flavor. I added a sliced onion to the mushroom sauce and served with new potatoes, new carrots and fresh peas MMmmm Good The caraway seeds gives a subtle flavor but no overpowering. Thanks Julesong
- 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
Directions See How It's Made
- 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).