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lamb cheeseburger

lamb cheeseburger 580x360

Serves 4

700 gr minced lamb meat (from the neck and/or front leg)
1 tbs. fresh oregano, chopped
1 tbs. fresh thyme, chopped
3 tbs. butter
4 thin slices turnip
4 thin slices celery root
4 leaves kale, stems removed
2 tbs. mustard
2 tbs. cranberry or redcurrant jam
4 slices smear-ripened cheese, like Port-Salut, goat cheese or Taleggio
Salt and pepper

4 wholemeal hamburger buns

How it’s done
Burgers - Season the minced meat with salt and pepper and mold into four equal-sized patties, cover in plastic and put them in the fridge for an hour. Fry the burgers in a medium to hot pan for three minutes on each side. Let the burgers rest for a few minutes. Fry the turnips and celery root slices in the pan with the cooking juices from the burgers. Sauté the kale in the same pan as the burgers and root vegetables and season. Heat the burger buns.
Dinnertime - Serve the burgers in a hamburger bun with one slice of turnip, one slice of celery root, a slice of cheese, cranberry or redcurrant jam, and mustard.

Source: Andreas Viestad, New Scandinavian Cooking