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Scandinavian Style Hamburgers

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Scandinavian-style grilled hamburgers with dill vinegar marinade, marinated onions, and celery seed on warm rye bread. Double-stacked thin patties for a Nordic twist on burgers.

YIELD

16 servings

PREP

20 min

COOK

35 min

READY

1 hrs

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

Ingredients

1 453.6
POUND G GROUND BEEF
1 453.6
POUND G GROUND BEEF
¼ 59
CUP ML KETCHUP
1 15
TABLESPOON ML ONION, DRIED FLAKE
2 10
TEASPOONS ML SALT
1 5
TEASPOON ML BLACK PEPPER
1 5
TEASPOON ML CELERY SEED
¼ 1.3
TEASPOON ML GARLIC POWDER
½ 118
¼ 59
CUP ML VEGETABLE OIL
½ 2.5
TEASPOON ML DILL WEED
2 2
MEDIUM MEDIUM RYE BREAD
thinly sliced *
1 1
LOAF LOAF RYE BREAD *

Directions

In large bowl, mix meat, ketchup, instant minced onion, salt, pepper, celery seed, and garlic powder.

Shape mixture into 16 thin patties; chill.

Mix vinegar, oil, and dill weed.

Place onion slices in shallow glass dish; pour vinegar mixture over onions.

Cover, refrigerate at least 30 minutes.

Wrap rye bread in a single thickness heavy-duty aluminum foil.

Place on grill 4 inches from medium coals.

Heat 20 minutes, turning occasionally.

Remove onions from marinade; reserve marinade.

Place hamburgers on grill 4 inches from medium coals.

Cook 5 minutes on each side or until done, brushing frequently with reserved marinade.

To serve, place 1 hamburger patty on slice warm bread; top with onions, a second patty and a second slice bread.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 73g (2.6 oz)
Amount per Serving
Calories 176 64% from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 385mg 16%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 28g
Vitamin A 1% Vitamin C 2%
Calcium 2% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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