Norwegian hamburgers

 

A couple of days ago I shared a short story I’d written several years ago as part of my Kelly O’Connell Mysteries. The story was built around a small café that Kelly wandered into. The owner, a sweet older lady, served her a delicious meal. At the center of it were what the woman called meat cakes.

I learned about meat cakes from Colin’s mother-in-law, Torhild, who grew up in Norway and came to this country at the age of seventeen to marry her soldier, John Griesbach. Torhild’s meat cakes were an immediate hit with my whole family, but we call them Norwegian hamburgers. (No buns needed.)

 I could believe they had packaged gravy mixes when Torhild was young, and I was sure that’s an American shortcut she introduced! But then a friend did a little research

Torhild calls them Norwegian meat cakes, but we’ve all come to use the term hamburger. I thought these cakes or patties were called kjottkaker, but that's the word for meatballs; in Norwegian, meat cakes are karbonader. (Think of beef carbonnade which is a beef stew of French of Belgian origin.)

I couldn’t believe they used packaged gravy mix when she was young—I thought that’s an American shortcut she introduced! Turns out they had packaged gravy mixes in Europe as early as the Twenties. The U.S. probably saw the sudden popularity of prepared foods that’s probably when we got gravy mixes.

 

Norwegian hamburgers

3-4 slices of onion

3 Tbsp. butter (do not use oil)

1½ lbs. extra-lean hamburger (extra-lean is important)

2 eggs

3 Tbsp. cornstarch or potato starch

½ tsp. pepper

Milk as needed

4-5 envelopes instant gravy mix, prepared as directed

2 beef bouillon cubes

Sauté onion in butter. Mix hamburger, eggs, cornstarch and pepper. Add milk as needed; start with ¼ c. and add ¼ c. at a time, but DON’T let the meat mixture get soggy. Shape into patties, chill briefly to help them hold together, and brown in same skillet as onions. Remove.

Make gravy in skillet, according to package directions. Add 2 bouillon cubes or tsp if using a concentrate. When gravy thickens, return burgers and onions to pan and simmer 45 to 60 minutes.

 

Want to avoid prepared gravy mixes and make your own? Here’s a quick recipe”

Gravy Mix (this makes enough for eight batches of gravy)

Ingredient

3 Tbsp. beef bouillon granules; do not use concentrate

3/4 cup plus 1 Tbsp. all-purpose flour

1/4 to 1/2 tsp. pepper

Store in air-tight container in a cool, dry place for up to six months.

For each batch, add:

1/8 dry mix

4-1/2 tsp. butter

3/4 cup cold water

To prepare gravy: In a small saucepan, melt butter. Add 2 Tbsp. gravy mix. Cook and stir until lightly browned, about 1 minute. Whisk in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.

Serve with white rice, egg noodles, or boiled potatoes. Peas, beets, or green beans are nice with this. If you want to be traditional, serve some lingonberry sauce on the side.
Skål!

 PS There's a twist to the short story. If you haven't read, "The Village Gaarden," read it here: View from the Cottage: 2024 (judys-stew.blogspot.com)