Exotic Swedish reindeer burger with Jarlsberg® by Mäckish.
Ingredients
- 4 burger buns
- Lettuce
- 4 Jarlsberg® slices
- Butter
- Oil
- Lingonberries
- Parsley
- 400 g chanterelles
- 100 ml vinegar (12 %)
- 1,5 dl sugar
- 2 dl water
- 4 cloves
- 1 piece of fresh ginger
- 2 tsp mustard seeds
- 5 white peppercorns (whole)
Pickled chanterelles
- 500 g renskav
- 1 onion
- 2 dl double cream (we used oat cream)
- 1 tbsp blackcurrant jelly
- 1 tbsp soy sauce
- 4 juniper berries
- Salt and pepper
- 2 dl grated Jarlsberg® cheese or 4 Jarlsberg® slices cut into small pieces
Renskav (thinly-sliced reindeer meat)
Here is how you do it
Pickled chanterelles: Bring the vinegar, water, sugar and spices to a boil in a saucepan. Allow to cool. Clean the chanterelles and boil for 10 minutes. Add them to the liquid mixture.
Renskav: Brown the onion in oil and butter, then add the meat. Break it up into smaller pieces in the pan as it fries. Fry until golden. Add the rest of the ingredients and continue to heat until the liquid has evaporated (around 10 minutes). Turn off the heat, and as it cools, stir in the grated Jarlsberg® cheese.
Toast the burger buns. Top with lettuce and add the meat mixture, another slice of Jarlsberg®, lingonberries, parsley and the chanterelles.
Serve immediately and enjoy!
For this recipe you can use Jarlsberg® Original, Lite or Special Reserve.
