• img
  • Lamb cheeseburger
    1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
    Loading...Loading...
    By anncathrin

    Lamb cheeseburger

    Print Friendly
    Share
    Print Friendly

    Tender and juicy lamb meat is excellent for burgers. Lamb meat has a mild, but distinct taste of nature.

    Serves 4

    PREPARATION:

    • 1

      Mold the minced meat 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 rutabaga 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.

    • 2

      Serve the burgers in a hamburger bun with one slice of rutabaga, one slice of celery root, a slice of cheese, cowberry/mountain cranberry jam, and mustard.

    Print Friendly
    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S10 E07 Mountain Lamb and tagged , . Bookmark the permalink.
  • Comments

  • Related articles

  • Tender and juicy lamb meat is excellent for burgers. Lamb meat has a mild, but distinct taste of nature.

    Serves 4

    PREPARATION:

    • 1

      Mold the minced meat 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 rutabaga 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.

    • 2

      Serve the burgers in a hamburger bun with one slice of rutabaga, one slice of celery root, a slice of cheese, cowberry/mountain cranberry jam, and mustard.

    Print Friendly
  • Recipes and articles

  • Join us on Facebook

  • Recent Recipes