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)
6 (2-ounce) potato sandwich rolls (such as Cobblestone Mill), split (or any type you'd like)
6 tablespoons fat-free sour cream
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.