Kjøttkake Sliders with Brown Cheese and Lingonberry Mayo

Method

1. Slice the cucumber paper-thin, about 2 mm, and toss it in a bowl with the vinegar, sugar and a pinch of the salt (about a fifth of it). Leave to pickle for 15 min: this is Scandinavian quick cucumber salad (agurksalat).

   Add in this stepCucumber 80 gWhite vinegar 2 tspSugar 1 tspSalt ⅛ tsp

2. In a small bowl, stir the mayonnaise and lingonberry jam together into a pink lingonberry mayo.

   Add in this stepMayonnaise 2 tbspLingonberry jam (or cranberry sauce) 2 tsp

3. Knead the minced beef with the rest of the salt until sticky, add the potato starch, pepper, nutmeg and ginger, then work in the milk a little at a time. With wet hands, divide into 4 × 60 g portions and flatten them to 1 cm thick and about 1 cm wider than the buns; they shrink as they cook.

   Add in this stepMinced beef (15–20 % fat) 240 gSalt 0.6 tspPotato starch 2 tspCold milk 60 mlBlack pepper 1 pinchGround nutmeg 1 pinchGround ginger 1 pinch

4. Split the buns, butter the cut sides and toast them in a pan over medium heat for 1 min, until golden. Set aside.

   Add in this stepSlider (mini burger) buns 4Butter (for the buns) 10 g

   medium heat

5. Heat the oil in a 24 cm frying pan over medium-high heat and cook the patties for 3 min per side. After flipping, lay the cheese on top for the last minute and cover with a lid to melt it. They're done when no pink remains in the centre and they reach 72 °C inside.

   Add in this stepNeutral oil 1 tbspNorwegian brown cheese (brunost) or Gouda, thinly sliced 30 g

   medium-high heat

6. Spread the lingonberry mayo on the bun bases, add the cheese-topped patties and some lightly drained pickled cucumber, close with the tops and serve warm.