Swedish Burgers Low-Carb Gluten-Free Recipe

Di Bauer April 25, 2015 Beef Main Dish Recipes, Cookouts, Grilling & Picnics, Holidays & Seasons, Low-Carb Father's Day, Low-Carb Independence Day, Low-Carb Labor Day, Low-Carb Memorial Day, Low-Carb Summer, Main Dish Recipes, Pork Main Dish Recipes, Recipes Leave a comment 2,260 Views

Jump to Recipe·Print Recipe

Written by Di Bauer November 16, 2002, Updated by Andrew DiMino April 25, 2015

Swedish Burgers Low-Carb Gluten-Free Recipe

Low-Carb, Gluten-Free, Nut-Free

Swedish Burgers Low-Carb Gluten-Free Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Burgers, burgers, and more burgers! Yeah, that’s how we roll in the Bauer household. These Low-Carb Gluten-Free Swedish Burgers are probably the best you will every wrap your taste buds around! They are flavorful and moist. In the cold winter months I cook them in a skillet on the stovetop. But in the glorious barbecue months of spring and summer, the grill is my preferred cooking method. Whether you make these for your family or for a summer cookout for a gang of friends, these burgers will are certain to make you do a happy food dance.

Author: Di Bauer
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Yield: 4 1x
Category: Low-Carb, Gluten-Free, Nut-Free

Ingredients

Units Scale

1 beaten egg
1 cup dairy sour cream
1 cup crushed plain pork rinds
1/2 cup finely chopped onion
1/2 teaspoon dry mustard
1/2 teaspoon ground mace
1 teaspoon salt
1 pound ground beef
1/2 pound ground pork
lettuce leaves, for garnish

Cook Mode Prevent your screen from going dark

Instructions

In bowl combine egg and ½ cup of the sour cream.
Stir in the crushed pork rinds, onion, mustard, mace, and salt. Let sit for 5-10 minutes to soften up the pork rinds.
Add ground beef and ground pork; mix well.
Shape into eight ½-inch thick patties.
In a large skillet brown slowly on both sides. Cover and continue cooking over low heat for 15 minutes.
Check the burgers with an instant meat thermometer to insure that they are cooked all the way through. The internal temperature of the burgers should be at least 160° F.
To serve, place the patties on lettuce leaves and spread with the remaining sour cream.

Notes

This recipe makes 8 patties; 2 per person. If you are having a large party with lots of side dishes, you could probably serve 1 per person.

The lettuce leaves used to garnish the platter can also be used to wrap around your burgers in place of bread.

This reheats well so you can cook them a day or two earlier. Just save the fat in the pan to reheat the burgers in because your burgers will be moister that way.