Swedish Meatball Burger with Gravy and Lingonberry Sauce: Your Next Comfort Food Obsession

Swedish meatballs are a classic comfort food, but have you ever thought about turning them into a burger? This Swedish Meatball Burger combines all the cozy flavors of the traditional dish with a fun, handheld twist. Juicy patties, rich gravy, and a sweet-tangy lingonberry sauce come together in perfect harmony, creating a bite that’s both hearty and unique.

Swedish Meatball Burger: Gravy And Lingonberry

There’s nothing quite like the balance of savory and sweet in this Swedish Meatball Burger, and the stars of the show—rich gravy and vibrant lingonberry—bring it all together. Let me walk you through how I make these two essential elements that elevate this burger to unforgettable status.

Gravy for the Burger

The creamy, comforting gravy plays a key role in capturing those classic Swedish meatball flavors, but we’re tweaking it just enough to complement the burger. Here’s how I make it:

1. Melt the butter

In a medium saucepan over medium heat, melt 3 tablespoons of unsalted butter. Let it bubble without browning.

1. Add flour to create a roux

Stir in 3 tablespoons of all-purpose flour and whisk continuously for about 2 minutes. It should form a golden paste.

1. Gradually add the beef broth and cream

Slowly pour in 2 cups of beef broth while whisking to avoid lumps. Then add 1/2 cup of heavy cream for that luscious texture. Keep stirring to ensure it’s smooth.

1. Season to perfection

Add 1 teaspoon of Worcestershire sauce, 1/2 teaspoon of soy sauce, and a pinch of ground allspice. Sprinkle in salt and black pepper to taste. Let the gravy simmer for 5-6 minutes, stirring occasionally, until it thickens.

1. Keep it warm

Lower the heat and set the gravy aside, but keep it warm while building the burgers. It should be thick enough to spoon over the patty without running off.

Lingonberry Sauce

For that sweet-tart kick, we make a simple lingonberry sauce—essential for tying everything together:

1. Combine the ingredients

In a small saucepan, mix 1 cup of lingonberry jam, 2 tablespoons of water, and 1 tablespoon of lemon juice. The water thins the jam to a perfect spreadable consistency.

1. Warm it up

Heat the mixture over low heat for 3-4 minutes, stirring often, until it’s warm and slightly syrupy. You want it smooth but not too runny.

1. Cool slightly

Remove from heat and let it cool for a few minutes before spreading it on the burger bun. The slight tang of the lingonberry sauce adds a delicious contrast to the richness of the gravy.

Pulling these two flavors together not only mimics but reinvents the taste of classic Swedish meatballs in burger form. Once the gravy and lingonberry sauce are done, you’ll have the perfect accompaniments to build an irresistible Swedish Meatball Burger.

Ingredients

When I set out to create this Swedish Meatball Burger, I made sure every element was loaded with flavor. Here’s everything you’ll need to make this mouthwatering masterpiece.

For The Meatball Patties

• 1 pound ground beef (80/20 for juiciness)
• ½ pound ground pork
• ½ cup breadcrumbs
• 1 large egg
• ¼ cup whole milk
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon allspice
• ½ teaspoon nutmeg
• 2 cloves garlic, minced
• 1 small onion, grated

For The Gravy

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups beef broth
• ½ cup heavy cream
• 1 teaspoon Worcestershire sauce
• ½ teaspoon Dijon mustard
• Salt to taste
• ½ teaspoon black pepper

For The Lingonberry Sauce

• ½ cup lingonberry jam
• 2 tablespoons water
• 1 teaspoon lemon juice

Optional Toppings

• Thinly sliced red onion
• Dill pickles
• Lettuce (crisp butter or romaine are my go-to)
• Swiss cheese

For The Burger Assembly

• 4 brioche or potato buns
• Butter, for toasting the buns

Tools And Equipment

When it comes to making the ultimate Swedish Meatball Burger with rich gravy and lingonberry sauce, having the right tools can make all the difference. Here’s everything I use to ensure a smooth and enjoyable burger-making experience:

Essential Cooking Tools

• Large Mixing Bowl: Perfect for combining ground meat, breadcrumbs, egg, milk, and spices for the meatball patties.
• Cast Iron Skillet or Nonstick Pan: For searing the patties to get that golden crust while keeping the inside juicy.
• Saucepan: Great for cooking both the creamy gravy and heating up the lingonberry sauce.
• Whisk: A sturdy whisk is key for making a lump-free roux and ensuring your gravy’s texture is smooth and velvety.

Prep and Assembly Equipment

• Cutting Board: A durable surface for prepping optional toppings like red onion, dill pickles, or lettuce.
• Chef’s Knife: For slicing toppings and mincing any aromatics you might want to add.
• Measuring Cups and Spoons: To accurately measure out ingredients for the perfect flavor balance.
• Burger Press or Hands: A press creates uniform patties, but I love forming mine by hand—it adds a personal touch.

Grilling and Toasting Tools

• Griddle or Grill Pan: If you’re grilling your meatball patties to bring smoky flavor, this is a must.
• Pastry Brush: For spreading butter onto brioche or potato buns before toasting them to golden perfection.
• Tongs or Spatula: Essential for flipping patties and handling buns during toasting or cooking.

Serving Accessories

• Small Bowls: Perfect for serving extra lingonberry sauce or gravy on the side.
• Plates or Burger Trays: Go for something sturdy, especially if you’re piling on toppings like Swiss cheese and caramelized onions.

These tools help me bring this unique burger concept to life while keeping the process both fun and efficient. After all, crafting a burger with bold flavors like this one deserves the right equipment to shine.

Directions

I can’t wait to guide you through making this juicy, savory Swedish Meatball Burger. It’s packed with flavor from the patties to the gravy and the tangy lingonberry sauce. Let’s get cooking!

Prep The Meatball Patties

1. In a large mixing bowl, combine 1 lb ground beef, 1/2 lb ground pork, 1/2 cup breadcrumbs, 1 egg, 1/4 cup milk, 1/2 teaspoon allspice, 1/4 teaspoon nutmeg, 1 teaspoon salt, and 1/2 teaspoon black pepper.
2. Use your hands to mix the ingredients until well combined, but don’t overmix—this keeps the patties tender.
3. Divide the mixture into 4 evenly-sized portions and shape them into burger-sized patties. I like to press them slightly thinner because they’ll puff up while cooking.
4. Place the patties on a plate, cover them with plastic wrap, and refrigerate for at least 30 minutes. Chilling helps them hold together while cooking.

Make The Gravy

1. Heat 2 tablespoons butter in a medium saucepan over medium heat until melted.
2. Whisk in 2 tablespoons all-purpose flour to form a roux. Cook this for about 1-2 minutes, stirring constantly, until it turns golden and smells nutty.
3. Slowly pour in 2 cups beef broth, whisking constantly to avoid lumps.
4. Stir in 1/2 cup heavy cream and season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of nutmeg.
5. Simmer the gravy for 5-7 minutes, whisking occasionally, until it thickens to a creamy consistency. Cover and keep warm.

Prepare The Lingonberry Sauce

1. In a small saucepan, combine 1/2 cup lingonberry jam, 2 tablespoons water, and 1 teaspoon lemon juice.
2. Warm the mixture over low heat, stirring occasionally, until smooth and slightly syrupy. This takes about 3-5 minutes.
3. Remove it from the heat and set aside.

Cook The Meatball Patties

1. Heat a cast-iron skillet or nonstick pan over medium-high heat. Add a drizzle of oil to prevent sticking.
2. Once the pan is hot, gently place the chilled patties into the skillet, ensuring they’re not crowded.
3. Sear each side for about 3-4 minutes until browned and slightly crispy, then reduce the heat to medium and cook for another 4-5 minutes until the patties reach an internal temperature of 160°F.
4. Transfer the cooked patties to a plate and let them rest for a few minutes to retain their juiciness.

Toast The Burger Buns

1. Split 4 brioche or potato buns and lightly spread the cut sides with softened butter.
2. Heat a griddle or grill pan over medium heat. Place the buns butter-side down on the hot surface.
3. Lightly press them with a spatula and toast for about 1-2 minutes until golden-brown with crispy edges.

Assemble The Swedish Meatball Burger

Now comes my favorite part—assembling the Swedish Meatball Burger. This is where all those incredible components come together into one unforgettable bite. Here’s how I layer it up to deliver bold, comforting flavors in every mouthful:

1. Toast the buns: Start with those golden, buttery brioche or potato buns we toasted earlier. Place the bottoms on your work surface, ready to be stacked with goodness.
2. Spread the gravy: Take a spoonful of that rich, creamy gravy and spread it onto the bottom bun. This creates a luscious base layer for the burger.
3. Place the patty: Carefully place one perfectly seared meatball patty on top of the gravy-coated bun. The patty should sit snugly in the center.
4. Add lingonberry sauce: Spoon a generous dollop of the warm lingonberry sauce directly on top of the patty. Its sweet-tart flavor balances the savory richness beautifully.
5. Optional toppings: If you’re feeling extra indulgent, now’s the time to add your customized toppings. I love layering with thinly sliced red onion for crunch, Swiss cheese for creaminess, and a couple of tangy dill pickle slices for brightness. You could even add crisp lettuce for a fresh bite.
6. Drizzle more gravy: I can’t resist a little extra gravy here. Drizzle another small spoonful over the toppings for that “messy-but-worth-it” burger vibe.
7. Top it off: Gently place the top bun, pressing lightly so everything holds together. You can give it an optional brush of melted butter for a slight sheen.
8. Serve and enjoy: Serve these beauties immediately on sturdy plates with some extra gravy and lingonberry sauce on the side for dipping. Trust me, your friends or family will thank you for the experience!

That’s it—one seriously indulgent Swedish Meatball Burger, ready to impress. Every layer plays its part, creating a burger that’s comforting, unique, and absolutely irresistible.

Make-Ahead Instructions

When it comes to creating the ultimate Swedish Meatball Burger, planning ahead can make the process smooth and stress-free. I’ll walk you through how to prepare some of the components in advance so you can focus on assembling and grilling come burger time.

Preparing the Meatball Patties

The meatball patties can be prepared up to two days ahead. Here’s what I do:

1. Mix the ground beef and pork blend with breadcrumbs, egg, milk, and spices.
2. Shape the mixture into evenly-sized patties using a burger press or your hands.
3. Place the patties on a parchment-lined baking sheet in a single layer.
4. Cover tightly with plastic wrap or transfer them to an airtight container. Store in the refrigerator until ready to cook.

When it’s time to cook, make sure to let the patties sit at room temperature for about 15 minutes before searing so they cook evenly.

Gravy Ahead of the Game

Good news! The rich and creamy gravy can be made up to 3 days in advance.

1. Prepare the gravy according to the recipe, ensuring the flour and butter are well-cooked for a velvety texture.
2. Let the gravy cool completely before transferring it to an airtight container.
3. Store it in the fridge.

When you’re ready to use the gravy, gently reheat it in a saucepan over low heat, stirring frequently. If it thickens too much in the fridge, just add a splash of beef broth or cream while warming it up.

Lingonberry Sauce Prep

The lingonberry sauce is another great make-ahead component. I usually make it a day or two ahead for a deeper melding of flavors.

1. Combine the lingonberry jam, water, and lemon juice in a small pot, stirring until smooth and warmed through.
2. Let it cool and pour it into a jar or airtight container.
3. Store it in the refrigerator.

To serve, give it a quick stir or reheat it gently if you prefer a warm sauce.

Toasting the Buns in Advance

For this burger, I like my buns lightly toasted with butter. While this step is best done fresh for that perfect golden crunch, you can toast them earlier in the day if necessary.

1. Brush the cut sides of brioche or potato buns with melted butter.
2. Toast them on a grill pan or griddle until golden brown.
3. Let the buns cool completely, then store them in an airtight container.

If they lose a bit of crispiness, you can refresh them under a broiler or on a dry skillet for a few seconds just before assembling the burgers.

Assembling When Ready

With everything prepped, assembling the burgers becomes a breeze. Have all your toppings, gravy, and sauces warmed and ready so you can build each burger quickly and serve it while piping hot. Trust me, the little bit of prep ahead of time will let you enjoy making these unique burgers without any last-minute rushing.

Tips For Success

When it comes to crafting the perfect Swedish Meatball Burger, it’s all about balancing flavors, textures, and preparation. Here are some of my tried-and-true tips for ensuring every bite is unforgettable:

1. Use Fresh Ingredients

I cannot stress enough how fresh, high-quality ingredients elevate this burger. Opt for freshly ground beef and pork to achieve those tender, flavorful patties. Use soft brioche or potato buns for a subtle sweetness and pillowy texture to complement the rich meat and gravy.

2. Chill Your Patties

After shaping your meatball patties, let them chill in the fridge for 30 minutes before cooking. This step helps them firm up and hold their shape during grilling or pan-frying, ensuring they don’t fall apart.

3. Perfect the Gravy

The gravy ties everything together, so don’t rush it. Be patient when making your roux. Whisk continuously to avoid lumps, and let it brown lightly to develop those deep, nutty flavors. Season generously with salt and pepper, and adjust to taste with more Worcestershire sauce or a pinch of allspice for that authentic Swedish flavor.

4. Lingonberry Sauce Is Key

The lingonberry sauce adds a sweet-tangy zing that contrasts beautifully with the savory elements. If you can’t find lingonberry jam, cranberry sauce is a decent substitute. Just heat it slightly with some water and a splash of lemon juice to mimic the traditional flavor.

5. Toast Those Buns

Lightly toasting your buns amps up the texture game. I like to brush the cut sides with a bit of melted butter and toast them on a skillet or grill until golden. This also creates a slight barrier to keep them from getting soggy once the gravy and sauces are added.

6. Layer Strategically

Start by spreading a thin layer of lingonberry sauce on the bottom bun. Then layer with lettuce (if using), your juicy meatball patty, a drizzle of gravy, and any extra toppings, like thinly sliced red onions or dill pickles. Finish with the top bun, and you’ve got yourself a masterpiece.

7. Don’t Overpack

As tempting as it is to pile on the toppings, take it easy. Overloading the burger might make it harder to handle and can overshadow the harmony of flavors. Keep it balanced for the ultimate eating experience.

8. Use Cast Iron for Patties

If you’re skipping the grill, cooking the patties in a cast iron skillet is the way to go. It locks in the juiciness and creates a lovely crust that adds extra texture to the burger.

9. Serve Immediately

This burger is best when enjoyed fresh off the grill or skillet. Once assembled, the gravy and lingonberry sauce start to soak into the bun, so serve it promptly to enjoy each glorious layer at peak deliciousness.

Conclusion

The Swedish Meatball Burger is more than just a meal—it’s a fusion of comforting flavors and creative flair. From the savory patties to the rich gravy and bright lingonberry sauce, every bite feels like a celebration of Swedish-inspired goodness. It’s the kind of recipe that brings joy to both the cooking process and the eating experience.

Whether you’re making it for a dinner party or a cozy night in, this burger is sure to impress. With a little prep and the right ingredients, you’ll have a dish that’s as satisfying as it is memorable. Give it a try—you won’t regret it!