Estonian Burger
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The ingredients for a burger with the delicacies of the River Viro can already be found in many shops. Especially the Estonian ones.
Eesti Burger ingredients for four
4 generously sized buns.4 thick (1-2cm) slices of good quality chopped ham (the meat plate can be sliced in advance) 200g Estonian smoked cheese (Kippari k&&&4 tbsp marinated lettuce*
Mustard mayonnaise
1-4 tsp Pötsamaa Kange mustard (very hot) 5 tbsp mayonnaise
* In Estonian shops (e.g. Estonia’s Delicacies) sell a variety of sauerkraut and vegetable shreds in marinated jars. If you don’t have any, then rinsed sauerkraut can be used as a substitute.
Stir in your mustard mayonnaise to season. If you’ve got the Pöltsa Kangea, taste it with a spoon to make sure it doesn’t bleed. The Kange is worthy of the name.
Cut the smoked cheese into thin slices.Place the slices in the oven or on the grill. Fry the surface until crispy. Put the hams on a griddle or pan and fry for a couple of minutes. Wrap the burgers in a circle and place the smoked cheese on the fried side.
Rearrange the burgers so that the slices are coated with mustard mayonnaise. Top the base with salad and top with a ham and cheese patty.
Cover the patty and praise Estonia!
Cover the patty and praise Estonia!
