Swedish Meatball Burgers Recipe

Learn how to make these homemade Swedish Meatball Burgers that combine the best of two comfort foods. This easy baking recipe features perfectly seasoned beef and pork patties with the signature nutmeg and allspice flavors, topped with creamy gravy and sweet-tart lingonberry jam for an irresistible meal.

Difficulty:

Intermediate

Prep Time:

30 mins

Cook Time:

20 mins

Serves:

4 burgers

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the burger patties:</li><li class="ingredients-single-item">250g ground beef (20% fat content)</li><li class="ingredients-single-item">250g ground pork</li><li class="ingredients-single-item">1 small onion, finely grated</li><li class="ingredients-single-item">60ml heavy cream</li><li class="ingredients-single-item">1 large egg, lightly beaten</li><li class="ingredients-single-item">60g breadcrumbs</li><li class="ingredients-single-item">1 tsp ground allspice</li><li class="ingredients-single-item">½ tsp ground nutmeg</li><li class="ingredients-single-item">½ tsp white pepper</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">For the gravy:</li><li class="ingredients-single-item">30g butter</li><li class="ingredients-single-item">30g all-purpose flour</li><li class="ingredients-single-item">300ml beef stock</li><li class="ingredients-single-item">100ml heavy cream</li><li class="ingredients-single-item">1 tsp Worcestershire sauce</li><li class="ingredients-single-item">1 tsp Dijon mustard</li><li class="ingredients-single-item">Salt and pepper to taste</li><li class="ingredients-single-item">For serving:</li><li class="ingredients-single-item">4 brioche burger buns, split and toasted</li><li class="ingredients-single-item">120g lingonberry jam (or cranberry sauce)</li><li class="ingredients-single-item">Fresh dill for garnish</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 muffin

🔥 Calories: 245 calories

🥑 Fat: 10 g

🧈 Saturated Fat: 6 g

🍞 Carbohydrates: 36 g

🍭 Sugar: 19 g

🍗 Protein: 4 g

🫀 Cholesterol: 45 mg

🧂 Sodium: 180 mg

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Cast iron skillet or heavy-bottomed pan</li><li class="equipment-single-item">Digital meat thermometer</li><li class="equipment-single-item">Whisk</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. Line a baking sheet with parchment paper and set aside. This will be used to finish cooking the burgers evenly while keeping them juicy.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, combine the ground beef and pork. Mixing two types of meat creates a more complex flavor profile and better texture than using a single meat.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the grated onion, heavy cream, beaten egg, breadcrumbs, allspice, nutmeg, white pepper, and salt to the meat mixture. Use your hands to gently mix until just combined - overworking will result in tough burgers. The cream adds moisture while the breadcrumbs help bind everything together.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Divide the mixture into 4 equal portions and shape into patties slightly larger than your burger buns (they'll shrink during cooking). Make a slight indentation in the center of each patty with your thumb - this prevents them from puffing up in the middle while cooking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Heat a cast iron skillet or heavy-bottomed pan over medium-high heat. Once hot, add the patties and cook for 3-4 minutes on each side until nicely browned. The caramelization creates a flavorful crust while sealing in juices.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Transfer the patties to the prepared baking sheet and place in the oven for 5-7 minutes, or until the internal temperature reaches 70°C for medium doneness. Let them rest for 5 minutes after removing from the oven - this allows the juices to redistribute throughout the meat.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the patties are in the oven, make the gravy. Melt the butter in a saucepan over medium heat. Add the flour and whisk continuously for 1-2 minutes to cook out the raw flour taste and create a roux, which will thicken your gravy.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Gradually whisk in the beef stock, ensuring no lumps form. Continue whisking until the mixture begins to simmer and thicken. The starches in the flour gelatinize when heated with liquid, creating a smooth, velvety texture.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Reduce heat to low and stir in the heavy cream, Worcestershire sauce, and Dijon mustard. Simmer gently for 2-3 minutes until the gravy reaches your desired consistency. Season with salt and pepper to taste.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>To assemble, place each burger patty on the bottom half of a toasted brioche bun. Spoon a generous amount of gravy over each patty, followed by a dollop of lingonberry jam. The sweet-tart jam balances the rich, savory flavors of the meat and gravy.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Garnish with fresh dill, which adds a bright, herbaceous note that complements the Swedish flavor profile. Top with the other half of the bun and serve immediately while hot.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Swedish Meatball Burgers?

Swedish Meatball Burgers combine ground beef and pork, spiced with allspice and nutmeg, along with grated onion, eggs and breadcrumbs. They're served on brioche buns with a creamy gravy made from beef stock and heavy cream, topped with lingonberry jam and fresh dill.

How to cook Swedish Meatball Burgers at home?

Learn how to cook Swedish Meatball Burgers by mixing ground beef and pork with classic Swedish spices, forming into patties, searing in a cast-iron skillet, then finishing in the oven. Meanwhile, prepare a rich gravy from butter, flour, beef stock and cream. Serve on toasted brioche buns with the gravy and lingonberry jam for authentic Nordic flavour.

Can I make these burgers with just one type of meat instead of the beef and pork mixture?

Yes, you can use only beef or pork, but the combination creates the authentic Swedish meatball texture and flavour profile. If using just one, choose 80/20 ground beef for juiciness or consider turkey for a lighter option, though you may need to add a bit more fat to prevent dryness.

What can I substitute for lingonberry jam if I can't find it?

If lingonberry jam isn't available, cranberry sauce makes an excellent substitute with its similar tart-sweet profile. Alternatively, try red currant jelly, raspberry jam mixed with a touch of lemon juice, or even a balsamic glaze with a hint of honey for that sweet-tart balance.

How do I prevent my burger patties from shrinking and puffing up in the middle?

Make an indentation in the centre of each patty with your thumb before cooking. This simple technique compensates for the natural tendency of meat to contract and puff up during cooking. Also, avoid overworking the meat mixture when forming patties, as this can lead to tough burgers.

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