Scandinavian Style Hamburgers

These aren’t your typical backyard burgers. Scandinavian-style hamburgers are thin, well-seasoned patties grilled and stacked two-high on warm rye bread with vinegar-marinated onions on top. The whole thing tastes like a smorgasbord on a slice of dark bread.

The patty mixture gets seasoned with celery seed and garlic powder alongside the usual salt and pepper, giving the beef an aromatic, almost deli-like flavor. Making them thin and chilling before grilling is key; thin patties cook fast over medium coals and develop crispy edges.

The real Scandinavian touch is the dill-spiked vinegar and oil marinade. The onion slices soak in it for at least 30 minutes, turning tangy and slightly pickled. That same marinade gets brushed onto the patties as they grill, adding a vinegary gloss that cuts through the richness of the beef.

Kitchen Tips

• Shape 16 thin patties rather than 8 thick ones; each sandwich gets two patties stacked together
• Chill the patties before grilling so they hold their shape on the grill grate
• Wrap the rye bread in foil and warm it on the grill alongside the burgers for timing convenience
• Brush the marinade on generously during grilling; it adds flavor and keeps the thin patties from drying out

Variations

• Use a mix of ground pork and beef for a more traditional Scandinavian meatball-style flavor
• Top with a dollop of whole-grain mustard or lingonberry preserves for an authentic Nordic garnish
• Add thinly sliced pickled beets on top for a classic Swedish open-faced sandwich presentation