Sweet and Sour Swedish Burger WithWalla Walla Sweet Onions and Dill Aioli
My Grandmother was born in Sweden. I grew up with Swedish cooking, but never had any burger recipes that were Scandinavian so I began searching for recipes from my Grandmothers homeland. I came across a couple of burger recipes, one like Swedish meatballs, one with salmon, but one venison, but I didn’t much like those recipes so I experimented with some ingredients until I created my Sweet and Sour Swedish Burger recipe.
4 tablespoons lemon juice
2 teaspoons lemon zest
Â½ teaspoon salt and pepper
1/8 teaspoon red pepper flakes
1 tablespoon fresh dill
3 cloves garlic
2 cups vegetable oil
1 Â½ pound 85/15 ground beef
Â½ pound veal
1/2 cup Panko bread crumbs
5 tablespoons finely chopped pickled red beets, plus 2 tablespoons juice
3 tablespoons finely chopped dill pickles
2 tablespoons capers, chopped
1 teaspoon kosher salt
Â½ teaspoon freshly ground black pepper
1 jumbo egg
Â¼ teaspoon garlic powder
Â½ medium Walla Walla sweet onion, finely chopped
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons diced butter
6 slices Jarlsberg (Norwegian) cheese
6 French Ranch buns
6 slices Walla Walla Sweet Onions
6 slices tomato
6 leaves of butter lettuce
Blend eggs, lemon juice and zest, salt and pepper, red pepper flakes, fresh dill, and garlic in a blender and slowly add oil while blender is on high. Place in small bowl, cover, and refrigerate until burgers are ready.
In a bowl, combine the beef, veal, bread crumbs, beets with their juice, pickles, capers, salt, pepper, eggs, garlic, onions, parsley and diced butter; mix to combine. Divide the mixture into 6 portions and form patties.
Grill the patties over medium heat on gas grill flipping once, until browned and cooked through, about 10 minutes per side. Top with cheese the last 5 minutes of grilling.
Grill buns 2 minutes while burgers are grilling
Spread dill aioli on top and bottom bun, place burger on bottom bun and slice of tomato and onion on burger, place lettuce on top of onion and finish with top half of bun.