Prep 5 mins
Cook 20 mins
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. :)
- 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
- 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).
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
Awesome dish. The entire family loved it. We served it on toasted rye bread to bring out the carraway seed in the recipe. Delicious!