Swedish Meatball (Paprika) Burgers - Cooking Light

Not sure why they're called "Swedish Meatball" - they just taste like great, juicy burgers! We just made these in a skillet on med-high (5 mins per side) and they came out perfect! Cooking Light suggests to eat these on potato rolls or served over egg noodles and to top with 1 tablespoon of sour cream each. We had them on toasted rolls with a little cheese and spinach. Also, mine only made 5 servings (but I like thick burgers!).

• Ready In: 20 mins
• Serves: 6

Ingredients

• 1⁄3 cup onion, finely chopped
• 2  tablespoons fresh parsley, chopped
• 1  tablespoon paprika
• 1  tablespoon brown sugar
• 1 1⁄2 tablespoons white wine vinegar
• 1  teaspoon salt
• 1⁄8 teaspoon ground allspice
• 1⁄8 teaspoon ground nutmeg
• 1 1⁄2 lbs  ground veal
•  cooking spray

Directions

1. Prepare grill.
2. Combine first 9 ingredients. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
3. Place patties on a grill rack coated with cooking spray; grill 5 minutes on each side or until a thermometer registers 160°F.
4. Remove from grill; let stand 5 minutes.
5. Toast rolls on grill while burgers are resting.