9.08.2007

Savory Saturday "Swedish Meatball Burgers"

The summer is almost gone and the burgers are slowly dying off. I thought this is a great recipe to celebrate summers end.

I got this recipe from my August 2007 Cooking Light Magazine


SWEDISH MEATBALL BURGERS

1/3 cup finely chopped onion
2 tablespoons chopped fresh parsley
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 pounds ground veal (I substitute the veal for ground beef)
Cooking spray
6 (2-ounce) potato sandwich rolls (such as Cobblestone Mill), split (or any type you'd like)
6 tablespoons fat-free sour cream
Preparation
Prepare grill.

Combine first 9 ingredients. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.

Place patties on a grill rack coated with cooking spray; grill 5 minutes on each side or until a thermometer registers 160°. Remove from grill; let stand 5 minutes.

Place rolls, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each roll; top each serving with 1 tablespoon sour cream and top half of roll.

2 comments:

connie said...

I'm going to make these today, but will substitute ground turkey and beef for the veal. will let you know how tasted.

Liz said...

How did they turn out Connie??