Recipe Hamburgers on Focaccia Buns with Home Made Ketchup

Burgers on Focaccia Buns with Home Made Ketchup

Four Great Burgers
1 egg
1 tsp. medium-hot fine mustard
1 shallot, finely chopped
1 garlic clove, finely chopped
2 tsp. thyme, finely chopped
1 tsp. KRÅKEBOLLE fine sea salt
1/2 tsp. ground black pepper
600 grams ground meat
Olive oil
Jarlsberg cheese

First, mix everything on the list but the cheese and olive oil in a bowl. Shape four burgers and brush them with the oil. Grill to your liking. We get excellent local meat and prefer our Burgers medium rare. After you’ve flipped them place sliced Jarlsberg on top or for something different try some blue cheese. We prefer Kraftkar made here locally by Tingvollost. Best blue cheese in the world!

Our boys prefer the burgers served with sliced red onion, salad leafs, mushrooms heated in butter, and home made ketchup.

Homemade Ketchup
4 whole cloves, crushed
5 whole allspice, crushed
1/4 tsp. celery leafs, finely chopped
1/4 tsp. dried chili flakes
Break off about 1 to 2 cm of a cinnamon stick
800 grams tomato, finely chopped
1 shallot, finely chopped
1.5 tsp. KRÅKEBOLLE fine sea salt
1 tsp. ground black pepper
0,5 dl brown sugar
1 dl apple vinegar

Mix all the ingredients and let it simmer for 1 hour over medium heat until the shallot is soft. Remove the cinnamon stick and let it continue simmering until the ketchup has the consistency you like. The finished ketchup should keep in the fridge for about two weeks.

500 grams sifted wheat flower
2 tsp. KRÅKEBOLLE fine sea salt
2 packets of dry yeast
2 tsp. olive oil
350 ml cold water
HAVSNØ™ flake salt to sprinkle on top

Mix flour, yeast, olive oil and 300 ml cold water in a large bowl. Stir until it forms dough and then knead for about 5 minutes while slowly adding the remaining of the water. Knead for an additional 5 minutes and add flour as needed.

Place the dough back in the bowl and let it rise until it has about doubled in size. Place baking paper on two baking pans. Spread the dough evenly so it fills the pan. Let it rise for another hour. When done you can make a pattern on the surface of the dough with your finger.

Pre-heat the oven to 220°C. Brush with olive oil, sprinkle with Havsnø Flake Salt and bake for 20 minutes. Brush it again when done and sprinkle Havsnø to taste. Cut in squares, part it in the middle and you’ve got the worlds best hamburger buns.