Stupendous Swedish Meatball Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Sour Cream Sauce:
2 tablespoons butter
2 tablespoons flour
1/2 shallot, minced
1 cup beef stock
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 cup sour cream, room temperature
1/2 teaspoon fresh dill, finely chopped
3 slices of potato bread
1/2 cup milk
1 shallot, minced
2 teaspoons salt
1/4 teaspoon freshly ground white pepper
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground allspice
2 teaspoons fresh dill, finely chopped
1/2 cup beef stock
2/3 pound ground chuck
2/3 pound ground veal
2/3 pound ground pork
Vegetable oil, for brushing on the grill rack
6 potato buns, sliced lengthwise
1 12-ounce jar lingonberry preserves



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To prepare the sour cream sauce, add the butter to a fireproof saucepan and cook on the grill over high heat until melted. Stir in the flour and cook until well combined. Add in the shallot, beef stock, salt, and pepper and continue to cook until the sauce is thickened and bubbly. Remove the saucepan from the grill. Place the sour cream in a large bowl. Gradually pour the sauce over the sour cream, while constantly stirring. Add in the dill and stir until well combined. Set aside. To prepare the patties, place the 3 slices of potato bread on the grill and cook until well toasted, about 5 minutes. Remove from the grill and coarsely break the bread into small pieces. Place the pieces into the bowl of a food processor and process until the bread is turned into fine crumbs. Place the bread crumbs in a large bowl. Add the milk, shallot, salt, pepper, nutmeg, allspice, dill, and beef stock and combine until well mixed. Let the mixture stand for a few minutes so the bread crumbs can absorb the liquids. Gradually add in the beef, veal, and pork while stirring. Handling the mixture as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the potato buns. Brush the grill rack with oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, place the potato buns, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, place a generous amount of lingonberry preserves over the cut sides of the buns. On each bun bottom, place a patty and a large dollop of sour cream sauce. Add the potato bun tops and serve. Makes 6 burgers.