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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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The inspiration for this was my mothers sweadish meatball recipe. A church picnic asked me to do burgers and the same old cheese burger just didn't seem like much fun to me. Ingredients:
11 ounces ground veal |
11 ounces ground pork |
11 ounces ground lamb |
3 eggs, beaten |
1/2 cup breadcrumbs |
1 medium onion, diced fine |
8 ounces mushrooms, diced |
3 tablespoons parsley, fresh chopped |
3 teaspoons salt |
3 teaspoons pepper |
3 teaspoons paprika, toasted |
8 ounces gouda cheese |
8 tablespoons olive oil, extra virgin |
Directions:
1. Add 2 tbs olive oil to saute pan and sweat diced onion and mushrooms over med-low heat until onions are soft and opaque. Toast paprika in dry saute pan.
2. While onions are sweating mix ground meats together until well blended.
3. Add spices, blend well. Add onions and mushrooms and eggs blending well.
4. Slowly add bread crumbs mixing well between additions till meat is able to hold patty shape without falling apart. More or less bread crumbs may be used.
5. Preheat remaining olive oil in skillet over medium heat.
6. Form meat into 1/4 lbs patties and cook approx 3 minutes a side. Cooking time depends on your personal tastes for rare, med, or well done.
7. When burgers are done to your liking put them on side board to rest. While they are resting lay slice of gouda cheese on top and cover with pot lid to keep warm and help cheese melt.
8. Serve on lightly toasted buns with your favorite toppings.
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