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Wild garlic Hamburger with pesto


Serve 10 people 

  • 1,5kg. grounded beef
  • 10p. Café burger bun with ramsons
  • Mixed seasonal lettuce


  • 2 egg yolks
  • 1 teaspoon good mustard
  • 1 teaspoon apple cider vinegar
  • 1dl olive oil
  • 3 cloves crushed garlic
  • Salt and pepper

Wild garlic pesto:

  • 1 bundle wild garlic (ramsons)
  • 150g. roasted, crushed sesame
  • 1dl extra virgin olive oil
  • Salt and pepper

Tomato relish:

  • 1 kg. tomatoes, skinned and chopped
  • 2 red onions, chopped
  • 3-4 twigs thyme
  • ½dl tomato juice, concentrate
  • 3 tablespoon wine vinegar
  • 3 tablespoon brown sugar
  • Salt and pepper

By Hanne Bojsen, Lantmännen Unibake Denmark


  1. Mix egg yolks, mustard and vinegar, gradually add olive oil and whisk until the oil is fully obtained in the mixture.
  2. Add crushed garlic and flavor with salt and pepper.


  1. Mix wild garlic, roasted sesame and oil and blend it until it into a uniform mass.
  2. Flavor with salt and pepper.


  1. Mix all ingredients in a pot and bring to boil until it reaches a suitable consistency.
  2. Remove the thyme twigs from the mass and flavor with salt and pepper.
  3. For a smooth relish, blend the mixture with a hand blender.


  1. Shape 10 hamburger patties from the grounded beef, peck them on both sides, flavor with salt and pepper and fry the patties on a pre-heated grill pan.
  2. Warm the buns in an oven following the instructions, or toast them in a toaster.
  3. Spread the bottom bun with aioli and the top bun with wild garlic pesto.
  4. Fill the bottom bun with lettuce, tomato relish and beef patty and top up with red onion and the top bun. 

Serve with: Mashed potatoes, fries, chili-fries, root vegetable-fries, tortillas chips, onion rings or a garden salad. 

Lantmännen Unibake USA

5007 Lincoln Avenue


Suite 300             


Lisle, IL 60532



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