Burning birch bark burger. Yarrow, cherries , rein deer moss and curd.

Ok, here are our two burgers we made today. One basic and one more elaborate.

Reduce 2 dl 40% cream to about half on low heat.

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Make a curd by  slowly heating filmjölk or soured milk. Do not stir! Strain, salt, and then put in the fridge.

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Soak the rein deer moss in water a couple of hours.

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Pick cherrys and a sour apple.

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Pick yarrow, juniper berries and small strips of birch bark.

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Fry the cherries with butter and some red schallottes until juicy. Season with salt.

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For the Wallenberger. Blitz the very cold minced pigs meat with the cooled reduced cream and salt.

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Fry small pieces of Wallenberger in a pan with lots of yarrow.

wallyarrow

Fry the basic burger in a pan with lots of yarrow and serve with fried dark lingon berry bread, red onion, cherry sauce, curd with melted butter and salt.

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Fry a burger made of regular ground pigs meat in a pan with lots of yarrow. Deep fry the rein deer moss and season with salt. Put it on a plate, smear some juniper mayo on the moss and put the fried burger meat on top.l

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Put some cherry sauce, onions, curds with butter, carrot/chervil-butter, tender raw cabbage and bread crumbs on the plate. Then some fried wallenberger pieces.

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Put a nice piece of butter on the burger, a couple of strips of birch bark in the butter and lit it on fire!!!!

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Enjoy!

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gooood

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