Scandi-Burgers

"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. :)"
 
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photo by a food.com user photo by a food.com user
Ready In:
25mins
Ingredients:
16
Yields:
6 burgers
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ingredients

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directions

  • 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).

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Reviews

  1. 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
     
  2. Awesome dish. The entire family loved it. We served it on toasted rye bread to bring out the carraway seed in the recipe. Delicious!
     
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RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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