The recipe makes about 2 dl of finished mayonnaise
1 egg 8 tbsp frozen lingonberries ½ tsp Maldon sea salt flakes ½ tsp black pepper from a mill 1.5 dl rapeseed oil
Game Burgers
Make 2 burger patties, for example, using this recipe 4 slices of Monastery cream cheese 2 Reissumies rye buns 4 tbsp ketchup 8 dill pickle slices 2 tbsp butter 2 tbsp rapeseed oil salt (e.g., Maldon) black pepper
Instructions
Take the ready-made burger patties out to room temperature three hours before frying, or make the burger patties from red deer or reindeer minced meat.
Lingonberry Mayonnaise
Make the mayonnaise with a hand blender in a tall container. Break an egg into the container and also add salt and black pepper as well as 4 tablespoons of frozen lingonberries. Blend with the hand blender until smooth and then gradually add the oil while stirring continuously. Add oil until the mixture becomes beautiful mayonnaise. Add 4 tablespoons of whole frozen lingonberries to the finished mayonnaise just before you fill the burgers. Mix with a spoon. The whole lingonberries will bring a good texture and acidity to the mayonnaise.
Frying the Game Patty
Prepare the burger patties according to the recipe. Shape the patties to be about one centimeter thick. Season the patties with a generous amount of black pepper and finger salt. Fry the patties on medium-high heat in a tablespoon of butter and a tablespoon of rapeseed oil, turning occasionally. Also season the other side of the patties with black pepper and salt. Place the cream cheese slices on top of the patties about seven minutes in, so that the cheese melts nicely on top of the patty. The patty is cooked after about eight minutes.
Assembling the Burger
Toast the rye buns and assemble the burger in the following way: bun base, mayonnaise, patty with cheese, pickles, and ketchup under the cap. Enjoy in good company.
