Hamburgers with a taste of the wild
– Rosemary, thyme, green pepper and juniper berries give the flavour.But you must be careful with the juniper berries, says Kim Fridlund, chef at Restaurang Snapphanen.
The minced meat can be venison or wild boar, mixed with minced pork.
– You can use minced beef as well. If you don’t want to use pork or wild boar, add a little double cream to the mixture, otherwise it may be dry, says Kim Fridlund.
When you pour the sauce over the hamburgers, you can sense the smell of the woods.
– You can use different kinds of edible mushrooms, such as chanterelles.
”Wild” hamburgers
5 portions
800 gr minced game meat (venison, elk, wild boar) or beef
200 gr minced pork (or more of the above mixture, with a little double cream)
2 small eggs
1 onion
5 green peppercorns
5 rosé peppercorns
1 juniper berry
1 tbsp salt
½ tbsp dried thyme
½ tbsp dried rosemary
½ tsp ground white pepper
1-2 garlic cloves
2-3 cold boiled potatoes ( or 3-4 tbsp. dried breadcrumbs)
Wild mushroom sauce
750 gr mixed wild mushrooms, fresh
½ onion
2½ dl cream
½ dl concentrated game essence
5 dl water
25 gr butter
1 tbsp mushroom soya
Method: Sauce
1. Chop the half onion finely, fry it in the butter along with the mushrooms
2. Add cream, soya and game essence
3. Boil up the water, pour it over. Bring the sauce to the boil and let it simmer over a low heat.
Method: Hamburgers
1. Chop the onion finely, crush all the herbs in a mortar.
2. Brown the onion and the herbs, add the pressed garlic. Let the mxiture simmer for a few minutes over a low heat.
3. Mix the minced meat with the browned onion and the eggs. Add the pressed potatoes (or breadcrumbs). If the mixture is too hard, add a little water.
4. Shape into hamburgers. Fry them in butter/oil until they have a good colour. Save rhe gravy.
5. Finish off in the oven (140 degrees) for about ten minutes.
6. Pour the grsvy from the hamburgers into the sauce, thicken with Maizena.
7. Serve with boiled or fried potatoes, lingonberry jam and pickled cucumber.
