This is one of our favorite recipes!

When the cookbook author and food blogger Gustav Johansson created a burger using our Bärta “Burgare umami” patties, he chose to combine it with a green pea mockamole, oven-baked corn and a hot salsa verde.

INGREDIENTS

1 package Bärta “Burgare umami”
1 paket hamburger bread (preferably Korvbrödsbagarens Potato Buns)
1 pot frillice lettuce
1/2 white onion
1 fresh jalapeño (pickled also works)
1 dl vegan mayonnaise
2 tablespoons BBQ sauce (buy ready-made or make your own, Gustav used Sweet Baby Ray’s “Sweet Hickory”
1 whole ear of corn

Mockamole

2 dl green peas
1 clove garlic
1 teaspoon cumin
1/2 pot coriander
Juice from 1/2 lime
1/2 tablespoon olive oil
Salt and pepper to your taste 

Salsa verde

1/2 pot coriander
1/2 white onion
1 fresh jalapeño or 4-6 pickled jalapeño slices
Juice from 1/2 lime
1/2 tablespoon olive oil
Salt and pepper to your taste

INSTRUCTIONS

Grilled corn

1. If you have a whole raw corn on the cob, put it in the oven at 225 °C with the husk still on. Bake for about 45 minutes, turning it every now and then. The corn should still have a certain resistance but not be raw when finished. The husk will get burnt, but that doesn’t matter.

2. If you use pre-cooked corn, bake them with the grill setting in the oven for 10 minutes. Turn then every now and then, so they get a nice colour.

3. Cut the corn off the cob into a bowl and set aside.

Mockamole

1. Put the peas (make sure to thaw them if you use frozen peas), coriander, garlic, lime juice, olive oil, cumin and a pinch of salt in a sturdy bowl. Blend until smooth with a stick blender or food processor. 

2. Add salt, lime juice and cumin until satisfied. Set aside.

Salsa verde

1. You can either use a mortar and pestle or chop the ingredients very finely, as Gustav does in the video. However, grinding becomes easier if you chop the ingredients first and then put them in the mortar, so let’s start in the same way.

2. Peel and finely chop half of the white onion, finely chop the jalapeño (remove the seeds if you want a milder taste) and finely chop the other half of the coriander. Mix in the mortar and grind until creamy, or chop the ingredients even more finely, alternately crushing them using the side of the knife, on the cutting board.

3. Put the ingredients in a bowl, or keep them in the mortar, adding lime juice and enough olive oil to make the mixture creamy, but not runny.

4. Add salt to your liking.

Fry and build the burger

1. Slice the rest of the white onion, jalapeño and rinse the frillice lettuce.

2. Make sure that your Bärta burger patties are thawed and fry them at medium heat for about 4-5 minutes per side. Just when they start to get enough colour, brush them with a little BBQ sauce on each side and fry for another minute per side. Set the patties aside whilst you roast the hamburger bread in the pan you just used for the burgers.

3. Build the burger with mayonnaise first on the burger bread bottom, then almost a tablespoon salsa verde, then a lettuce leaf and a couple of white onion slices, more salsa verde and finally a scoop of grilled corn. Top it off with the burger

Enjoy!