Finn-Erik Cooks - Pastrami burger with horseradish cream and sweet potato fries

Recipe below video

200 grams of Pastrami
Sourdough buns 
Ready made sweet potato fries
Spring onion
Mango
Delicacy onions (or shallots)
Sweet & spicy mustard

Light quark (Kesam)
Horseradish
Lime
​Salt & pepper

Get the ready made fries going. Roast in oven for about 20 minutes.

Caramelise the onions.
Chop onions finely. Fry in pan using a splash of olive oil. Use low to medium heat. Stir as you go along. It takes about 15-20 minutes, but it's well worth the wait.

Cut mangoes into thin halves. Spring onion into sticks.

Make the horseradish cream.
Take about 1 dl of quark. Add juice of half a lime, salt and pepper. Shred in a couple of table spoons of fresh horseradish. Note that the taste of canned or tubed varieties do not make for a cool cream.
Stir well.

Spread mustard on the buns and dry fry them in a pan. It goes quite quickly, so pay attention. You want the mustard to slightly burn.

Plate the burger starting with the onions, cut spring onion and mangoes. Fold nice pieces of Pastrami and add a good portion of the light horseradish cream. Enjoy with a beer or a chilled can of soda.