Andreas combines the elegant simplicity of Provencal and Tuscan cooking with the raw materials of his native Scandinavia. The result is a completely new approach to cooking – a range of delicious modern dishes with a history dating all the way back to the Vikings!
1 ½ lbs. (700 g) 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 rutabaga
4 thin slices celery root
4 leaves winter kale, stems removed
2 tbs. mustard
2 tbs. cranberry jam
4 slices smear-ripened cheese, such as Port-Salut
Salt and pepper
4 hamburger buns
Tender and juicy lamb meat is excellent for burgers. Lamb meat has a mild, but distinct taste of nature.
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.
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.