Swedish Meatball Burgers

05 Apr 2023

Swedish Meatball Burgers

1 Hour | easy | Serves 4

If you’re a fan of Swedish meatballs then you will love these burgers. Minced pork and beef is combined with a touch of ground nutmeg and cardamom, and topped with a classic creamy sauce. We’ve added some extra touches in the form of caramelised onions and sliced Gouda. These burgers are seriously moreish.


  • 2 onions, sliced
  • Vegetable oil, for cooking
  • 250g minced beef
  • 250g minced pork
  • ½ onion, grated
  • A small grating of nutmeg (around ½ teaspoon)
  • ½ teaspoon ground cardamom
  • 50ml milk
  • 40g breadcrumbs
  • ½ teaspoon white pepper
  • 1 egg
  • 25g butter
  • 25g flour
  • 250ml beef stock
  • 2 tablespoons sour cream
  • 4 cheese slices (we used Gouda)
  • 4 buns, toasted



Heat a splash of oil

Heat a splash of oil in a frying pan over low heat and add the onions and a pinch of salt. Cook until soft and caramelised, stirring often.

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Combine all the ingredients for the burgers with some salt and mix well. Shape into 4 patties and refrigerate while you make the sauce.

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Preheat two gas burners

Preheat two gas burners on the Jupiter Outback BBQ and set the heat to medium-low. Place the burgers onto the grill and cook for 4 minutes each side, or until cooked through.

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Make the sauce

Make the sauce by melting the butter in a saucepan over medium-low heat. Once foaming, add the flour and whisk.

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Continue whisking

Continue whisking until the roux becomes a light caramel colour.

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Slowly add the beef stock

Slowly add the beef stock in small additions, whisking to ensure each addition is fully absorbed before adding the next. Once all the stock is added, remove from the heat and add the sour cream and seasoning.

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To build the burgers

To build the burgers, add a layer of caramelised onions, top with the patties, a slice of the cheese and finally some of the sauce.

Of course, this recipe could be used to make a more traditional Swedish meatballs. Simply shape the burger mix into smaller meatballs and fry to cook, then serve with the meatball sauce and lingonberry jam.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ technique.

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