Think of this burger as a jumbo swedish meatball, crumbed and fried, then layered on a bun with smashed buttery peas and lingonberry jam. The ultimate dinner sandwich.
- 400 g minced veal or lean minced pork
- 100 g single cream
- 4 egg yolks
- sea salt
- 1 tsp white pepper
- 8 tbsp fresh breadcrumbs
- 20 g butter
- 250 g frozen peas
- 50 ml hot chicken stock
- 20 g butter
- 4 leaves iceberg lettuce
- 4 brioche burger buns
- 4 tbsp lingonberry jam or cranberry jam
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Refrigeration time: 1 hour
1. To make the burger patties, put the mince, cream, egg yolks, 1 teaspoon of salt and the pepper into a food processor. Blitz until smooth, then place in the fridge and leave to chill for 1 hour (this makes it easier to form the mixture into patties).
2. Pour the breadcrumbs into a bowl with a pinch of salt.
3. Shape the mixture into 4 patties and dip into the breadcrumbs, coating them all over.
4. Preheat the oven to 150°C. Put a knob of butter into a frying pan over medium heat. Once the butter begins to sizzle, add the patties and cook for 4–5 minutes on each side or until golden brown.
5. Place on a baking tray and put into the oven for a further 5–10 minutes, or until cooked through and the juices run clear when you pierce the burgers with a knife.
6. To make the pea puree, bring a saucepan of salted water to the boil. Add the peas and cook for 5 minutes, then drain.
7. Combine the peas, stock and a knob of butter and blitz until smooth. Taste for seasoning and add salt if necessary.
8. To assemble the burgers, spread a generous amount of the pea puree into each bun, then top with a lettuce leaf, a burger patty and a good smear of lingonberry jam.
• The patties can be made in advance and frozen in an airtight container for a couple of months. Defrost them thoroughly before cooking.