Mini burgers have to be the ultimate party trick. Combined with the rich, creaminess of Snøfrisk, expect these to be the first to disappear from your buffet table. For ‘Celebrating with Jarlsberg’, chefs at the Culinary Institute of Norway created 13 recipes inspired by festival foods from the 13 countries where Jarlsberg is marketed. Jarlsberger with Snøfrisk Tzatziki is an American speciality with a Jarlsberg twist.
Starting wit the patties. Finely dice the Jarlsberg then combine all the ingredients to make 12 small burger patties. Fry in a medium-hot pan with a little oil for 1 to 2 minutes on each side. Season to taste.
To make the mini burger buns, preheat your oven to 180˚C. Melt the butter in a saucepan and add the milk. Combine the dry ingredients and combine with the lukewarm buttermilk to form a dough. Let the dough rest for 30 minutes. Shape into small burger buns (approximately 15 g each) and place on a greased baking tray. Let them rest until they have doubled in size. Brush beaten egg over and sprinkle with sesame seeds. Bake for 15 minutes.
For the tzatziki, mix the yoghurt and Snøfrisk in a food processor and season with salt and pepper. Peel and cut the cucumber in half. Scoop out the seeds with a teaspoon. Grate the cucumber and sprinkle with a little salt. Leave for 15 minutes, then squeeze the liquid out of the cucumber. Combine all the ingredients and season with salt and pepper to taste.