Norwegian Burgers Recipes

NORWEGIAN BURGERS

Steps:

• In a medium sauté pan, heat 1 tablespoon of the vegetable oil.
• Add the onion and sauté until it begins to turn golden, approximately 8 minutes.
• Add the beets, pickles, and capers (if using) and sauté for 3 minutes.
• In a medium bowl, combine the vegetable mixture with the beef, eggs, salt, pepper, chili powder, and 2 fluid ounces of the beer; mix well.
• Shape the mixture into 6 patties, compressing firmly.
• In a large sauté pan, heat the remaining tablespoon of vegetable oil.
• Pan fry the patties until done to taste, approximately 6 to 7 minutes on each side for a medium burger.
• Remove the patties from the pan and set aside.
• Pour off the grease from the sauté pan.
• Add the remaining beer to the pan and cook for approximately 10 minutes, scraping up the brown bits with a spoon.
• Pour the beer sauce over the burgers and serve.

NORWEGIAN BURGERS WITH MUSHROOM SAUCE

Steps:

• In large bowl combine meat, bread crumbs, onion, parsley and nutmeg. Add 1/4 cup of milk and mix well.
• Using a 1/3 cup measuring spoon as a guide form into six patties. Be sure patties are well flattened.
• Spray a large skillet with non-stick spray and place burgers in pan.
• Cover and cook on medium heat for 7-8 minutes per side, until done through. (Pan will get little brown bits in bottom.).
• Transfer cooked patties to serving platter and keep warm.
• In same skillet, combine soup and remaining milk. Stir pan bits into sauce. Cook over medium heat until heated through.
• Spoon over patties, or just return patties to pan, coating both sides with sauce.

NORWEGIAN BURGERS

Steps:

• Grind meat twice (I'd use my Kichen Aid), then add potato starch,onion,salt, and pepper. Mix well. Add in milk, a little at a time, mixing in well. When the mixture gets to the right consistency form into 3 round, flat patties. Put some butter in pan and fry on both sides until done. Top with fried onions, if desired.

GRILLED NORWEGIAN SALMON BURGERS

Steps:

• Defrost Salmon patties for 10 minutes (Note: It's possible to cook the patties from frozen but it will be better to defrost the patties for at least 10 minutes, avoid a total defrost as the patties are made without any fillers or binders).
• Pre-heat grill (You may use a frying pan or wok).
• Add in half a stick of butter over medium heat.
• Place patties onto grill or frying pan, remember to keep the heat to medium as salmon meat is very delicate, you do not want to over-cook it.
• Flip the patties occasionally for about 8 - 10 minutes and you will have a succulent patty ready to serve.
• Sprinkle ground black pepper onto both sides of the patties.
• At this stage, you may start to brush some teriyaki sauce onto the patties and then add 1-2 slices of pickled gherkins and sliced tomotoes.
• Serve with the burger buns and that's it.

NUT BURGERS (VEGETARIAN)

Steps:

• Place walnuts and sunflower seeds in a dry skillet over medium heat. Cook, stirring occasionally until lightly toasted and fragrant, about 5 minutes.
• In a medium bowl, mash garbanzo beans with a fork, or chop in a food processor. Stir in the onion, egg, parsley, and toasted nuts. Season with pepper and seasoning blend, and mix well.
• Heat olive oil in a skillet over medium heat. Divide the bean mixture into 2 patties, and fry in the hot oil for about 3 minutes on each side, or until well browned and heated through. Place a slice of cheese over each patty, and remove from heat.
• Place the pita round in the same dry skillet the nuts were in, and heat for about 1 minute on each side. Cut the round in half, spread ranch dressing inside of each, and line the pockets with romaine leaves. Place a cheesy patty into each one, and top with sliced tomato and avocado. Serve with tortilla or potato chips.