Preparation
Line a baking sheet with parchment or aluminum foil. Set aside.
In a large bowl, combine ground pork, ground beef, crushed saltines, milk, eggs, onion, bell pepper, dill, garlic powder, parsley, and nutmeg. Season generously with both salt and pepper and mix until well combined.
Form mixture into six patties, about 2 inches thick each. Transfer patties to prepared baking sheet and let rest 30 minutes.
Once patties have rested, heat the 2 tablespoons butter in a skillet over medium-high heat. Transfer 2-3 patties to the skillet and brown well on the first side before turning, about 5-7 minutes. Flip, and sear on the second side until well browned.
Remove to a paper towel lined plate to rest while you finish browning the remaining patties.
Next, make the mushroom sauce:
Add remaining butter to the skillet, followed by the mushrooms. Add the Worcestershire sauce and garlic and cook, stirring often and scraping up any stuck on bits from the bottom of the pan.
Stir in flour and cook 1 minute. Gradually stir in beef stock until smooth, then bring mixture to a simmer.
Add patties back to the pan, then cover with a lid, reduce heat, and let simmer 30 minutes.
Uncover, stir in sour cream and season to taste with salt and pepper.
Serve and enjoy!
