À la Dankertier

I know that it seems to be a bit late in the season for burger, but I think that there is just no wrong time for burger. After all, are we burger lovers or what!? This one was adapted from a Québec magazine ("Coup de pouce") and is good for 4 patties. Mix: 500g of finely chopped salmon (without skin and bones)* 1 small onion, grated 50ml of mayonnaise 2 tablespoons of bread crumbs  1 tablespoon of chopped parsley a big pinch of salt and pepper a big splash of lemon juice a splash of Tabasco Split in 4 and form the patties. Cook over medium heat, 5-7 minutes on each side. Enjoy with your choice of garnish. Here we had salad, blue cheese and tomato and it was sublime! * You can use a food processor for this, of course

This recipe is also a couple of month old, but simply soooooo good for a veggy burger, that it has not been forgotten. I found it on this crazy blog here thinking it's always a good idea to find some alternative meat-free burgers. The liquid smoke was intriguing and the result was fabulous, even so the paddies were rather thin and therefore a little dry - so there's great potential left.... For 8 paddies put 2 cups of chopped spinache and 1 cup of diced onions in a food processor and pulse until it's a fine mixture. Add  3 cups cooked kidney beans Half a cup of dinkel (originally it was brown rice, but hey, lets go healthy a little further) 4 gloves of pressed garlic 1Tsp liquid smoke 2tsp soy sauce 1Tsp smoked paprika 2tsp oregano 1.5tsp grounded cumin black pepper and mix until it's a proper paste, but not doughy. Place the mix in a bowl and mix in half a cup breadcrumbs. You should have a nice texture of the mix to form balls and ...

Yes, another burger recipe - finally. I guess many thought we were kidding when we posted "the first of many" , but we actually really tried a large variety. A couple of our early tries were fish burgers, and this one here especially was inspired by a recipe posted by the magazine of the ICA supermarket . Combined with whole-grain buns it's a delicious and healthy alternative to the fatty beef burgers.  For four burgers you'll need 700g tuna filets (or any other white fish), 1 avocado (sliced), 4 burger buns (whole grain if you can), 1 bunch of pea sprouts ( or any other kind of crunchy sprouts). As a spicy burger spread mix 100ml mayonnaise , 2tsp Wasabi and a pinch of salt . Fry the fish in some olive oil and roast the bread. Spread the mayonnaise mix on the bottom half of the bun, put the tuna filet on top and cover with avocado slices and sprouts. To spice it up a little more, you can use a few drops of Teriyaki sauce .

Burger is like pizza, it's really our thing. We looooooove burgers! We have many, many pictures of food on both our phones, so this is the first of a series of burgers recipes. This is something I stumble upon a the summer before I moved in Sweden. I was looking for vegetarian burger recipe and this one caught my eye. First off, you need to cook the quinoa. I suggest you prepare it the day before or a couple of hour before, otherwise, it will be too hot and you won't be able to do anything with your hands! This recipe will give you 8 patties, we freeze them, just before frying them and fry them easily directly out of the freezer. Boil 2 cups of water , add a big pinch of salt and a cup of quinoa . Cover and cook for 18-20 minutes, or until the water is absorbed and the quinoa is tender. Once the quinoa is cooled off a little (at least!) put in a big bowl and add: 3/4 cup shredded cheese (strong cheese are wonderful for this) 1/2 cup cottage cheese 1 medium carrot grat...