Swedish Blonde Burger for Summer BBQ Party #SundaySupper

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You know how there’s that one person who can always seem to get a party started?Well, that’s how I feel about the 4th of July, when it comes to Summer BBQing!

Even if you think you aren’t in the mood… your smile grows a bit brighter as you see that flag waving in the wind. And your eyes become a bit wider as you can’t help yourself from pulling off the road for the larger-than-life fireworks tent. Your man heads off to the “big boom” section, while you head straight to the pink sparklers. And finally, you know you’re hooked, when you search your closet for a bit of blue to add to your red and white outfit, while singing Neil Diamond’s Coming to America… out loud, even.

And then out comes the grill. And the burgers. And the beans. And the beer.

And did I say burgers? Nothing like a good burger on the grill.

So this week’s Sunday Supper is all about Summer BBQing. And since July 4th is this week, I knew I had to create something special.

And special, this burger is. The kind of burger that would make Bobby Flay… and The Swedish Chef proud.

I wanted to create something completely unique, completely delicious, and full of fun. So, I decided to go back to my heritage. And I got my inspiration from my Grandmother’s Swedish Meatballs.

First, by adding the eggs, breadcrumbs, milk and parsley to the ground beef, I was able to get the moist texture of a meatball. And with the addition of the cardamom, the Swedish flavor really came out, and brought me back to my childhood… love this spice!

I added some aioli for some creaminess, with just the right amount of freshness from the dill. And then I thought it needed some crunch. So, I created a slaw, chock full of goodies like sliced apples, fennel and green onions (and don’t be scared away by the fennel. I didn’t think I liked raw fennel before I tried this slaw. So yummy!) The dressing is simple, but a perfect balance of sweetness from the honey and acid from the champagne vinegar. All perfectly complimenting each other. And with each layer of the burger adding a unique texture in every bite.

Top off the patty with an ooey, gooey semi-soft white cheese, and put it all on a fluffy bakery hamburger bun…

läcker (delicious in Swedish!)

So, why the blonde?

Because I still think blondes have more fun… even blonde burgers.

Swedish Blonde Burger

For the Burger:

2 pounds ground beef
2 eggs, beaten
1 cup plain bread crumbs
2 tablespoons milk
1-1/2 teaspoon dried shallots
1/4 cup flat leaf parsley, chopped
1/4 teaspoon cardamom
1 teaspoon kosher salt
1/4 teaspoon ground pepper
Cheese slices- I used Muenster, but any mild, semi-soft cheese will work
Hamburger buns

Mix together all ingredients. Add more milk or bread crumbs to reach desired texture if needed. Press into patties and grill on the barbeque or pan fry. Add on cheese slices for the last few minutes.

For the Apple, Fennel, Green Onion Honey Slaw:

2 red apples, peeled and cut into thin slices
1 fennel bulb, thinly julienned
4 green onions, chopped
1/4 cup champagne vinegar
1/2 cup olive oil
1 tablespoon honey
Salt and pepper to taste

Mix together all ingredients in a small bowl. Add more honey or vinegar depending on taste (I prefer it a bit sweeter). And check for seasoning. Refrigerate until needed.

For the Dill Aioli:

1 cup mayonnaise
1/4 cup fresh dill, chopped
2 garlic cloves, minced
Salt and pepper to taste

Mix together all ingredients. Check for seasoning. Refrigerate until needed.

To Assemble:

Spread a layer of aioli on the bottom bun, then top with Swedish meatball patty and then slaw. Serve.

Source: dianadarling.net (defunct blog)