A rich and creamy burger from ” The Little Swedish Kitchen” by Rachel Khoo. The burgers can be served in a brioche bun or , more traditionally, served with buttery mash, peas and lingonberry jam.
Ingredients
- 400 g minced veal or lean minced pork
- 100 g single cream
- 4 medium egg yolks
- sea salt
- 1 tsp White pepper
- 8 tbsps fresh breadcrumbs
- 2 knobs butter
- 250 g frozen peas
- 50 ml hot chicken stock
- 4 iceberg lettuce leaves
- 4 brioche burger buns
- 4 tbsps lingonberry jam
Servings:
Instructions
- Put the mince, cream, egg yolks, 1 tsp salt and the pepper into a food processor. Blitz until smooth then place in the fridge and leave to chill for an hour.
- Pour the breadcrumbs into a bowl with a pinch of salt. Form the mixture into four patties and dip into the breadcrumbs, coating them all over.
- Preheat the oven to 170 C, Fan 150 C, Gas 3.
- Put a knob of butter into a frying pan over a medium heat. Once the butter begins to sizzle add the patties and cook for 4-5 minutes on each side, or until golden brown. Place on a baking tray and put into the oven for a further 5-10 minutes until cooked through.
- In the meantime bring a saucepan of salted water to the boil. Add the peas and cook for 5 minutes then drain. Add the stock and a knob of butter and blitz until smooth. Check seasoning and add salt if needed.
- Spread a generous amount of pea puree onto each bun, then top with a lettuce leaf, a burger and a good smear of lingonberry jam.
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